Cobia Skin On Boneless Fillets Per 1kg/Frozen
Cobia Skin on, Bone Out Fillets, IVP, Graded 1kg+
Latin name: Rachycentron canadum
Common name: Black Kingfish
Solander Cobia is farmed in the clear waters off the Coast of Nha Trang in Vietnam.
The clean, meaty white flesh of Cobia is suited to a range of cooking methods. It can be eaten raw – as sashimi, in a poké bowl or as ceviche. It is also delicious pan-fried, roast or steamed. Sear the skin on high heat on a BBQ or in a pan to crisp it up, or bake fillets skin-side up in a hot oven. Cobia flesh will remain moist even when cooked with high heat. Cobia can also be cut into chunks and dropped into a soup or curry – the robust, meaty flesh won’t fall apart.
Cobia are dark brown with a single dorsal fin. Young cobia have distinct colouring, with alternating black and white horizontal stripes and splotches of bronze, orange, and green. Cobia are often mistaken for sharks or remoras. In fact, their closest living relative is the remora (shark sucker).
Preparation: Pan roasting is one of the best ways to experience the amazing buttery, mild flavor of Cobia fish in its purest form.
Availability: All year round while stocks last
Shelf life: 24 months from pack date.
Suggested Wines: We recommend a crisp sauvignon blanc or a light-bodied chardonnay.
| Shipping Time | Next Day |
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