Cobia Fish has successfully made its way to the worldwide market and oftentimes served in sushi and sashimi platters, fish buffet service, and retail packages but very few people know about how this sweet flavored, versatile and succulent fish are produced and cultured to perfection. Read the following information about cobia fish to learn more about why this savory fish has captured the distinctive palate of fish lovers and health advocates.
What is Cobia Fish?
Cobia (Rachycentron Canadum) belongs to the family of fish species called the Rachycentridae. They resemble the features of a shark but it is more popularly known by a variety of names like; crab eater, black king fish, chubby yew, black salmon, aruan tasek, lemon fish, and ling. It is a saltwater fish. It is available year round and has the same heart friendly oil content (Omega 3) found in salmon. When raw, the meat looks light tan but when fully cooked, the meat is white. The cooked meat is moist, firm and easily flakes while the skin can be tough and draped with small scales. It can be cooked in a wide variety of dishes that will heighten its delicious flavor and nutritious benefits. Because of its firm meat it can be skewered and grilled can be prepared as a juicy steak with the usual marinade that you can make on meat, filleted and fried to become crisp, yummy and crunchy that kids cannot resist, or have it smoked, sauced, or seared as its exquisite taste truly delights. As sushi and sashimi, the raw, fleshy and flavorful rich taste of the cobia fish is truly impressive.
The Ten Nutritional Benefits Of Cobia Fish
-Good source of Omega 3.
-Provides the Recommended dietary allowance and saturated fat.
-Low fat Protein source (about 19 gms per serving).
-High riboflavin and Vitamin B6 nutrients.
-Low cholesterol content.
Basic Facts About Cobia Fish
Cobia fish looks smooth and bears a striking similarity with the physical appearance of a shark although they do not belong to their species. Mostly dark and grey on its top coupled with a white stripe on its bottom, the young breeds of this fish carry darker stripes that begin from their gill part up to the tail. Pointed filets dot its external dorsal surface which expands from behind the head and treading its way up to the dorsal fin area.
On average size, the Cobia fish approximately measures or can reach its maximum length capacity of 72 inches. It can reach a gross weight of 100 pounds or almost 45 kilograms. When grown in a freshwater facility it can reach its ideal market size in just a span of one year. They can survive and live up to 12 years.
Distribution and Location
They can be easily sighted in the Western Atlantic region of the USA, particularly along the waters of the Gulf of Mexico, Argentina, and the vast expanse of the Caribbean waters. This extends up to the Eastern Atlantic part of Europe starting from Morocco all the way down to the South African waters. However, it is difficult to find this species in the Eastern side of the Pacific Ocean, but it is present in the wild open shores of Japan and Australia. China is the leading manufacturer and exporter of processed Cobia fish. In America, these species have been successfully produced in the saltwater facilities of Virginia. Other tropical nations are conducting a study on how they can propagate and grow this exquisite fish. This fish is now more commonly grown and produced in aquaculture operation.
When it comes to its natural habitat, Cobia fish can survive in a diversity of natural formations like; artificial/ man-made reefs, mangrove sites, rocky coastal shores, common estuaries, in between buoys and pilings, and protected coral reefs. They can also be seen in offshore clear turquoise waters that are more seen in tropical and sub-tropical oceans. The species can also easily adapt to fish pen enclosures or ocean fish tank facilities.
When in the wild they thrive mostly on a diet that consists of fresh crabs, squid, and fish. The majority of their diet and food consumption is mostly crustaceans. On fish cages they are mostly fed with an equal amount of fishmeal, plant nutrients, fish oil, proteins, essential vitamins and minerals. Their diet is maintained to be all natural and free from any harmful chemicals to avoid the risk of toxic reactions that will affect the quality of the fish.
The spawning period begins during the dry months in the saltwater shores of the Western Atlantic. Their larvae and eggs survive as planktons on estuaries, bay inlets and shipwrecks. AMJE says Upon reaching their maturity ages for reproduction, they have the capacity to spawn while they are still juvenile (age 3 for female and age 2 for male). A female cobia fish lays about 350,000 up to about 2 million eggs and can spawn numerous times during this season. This happens from June up to the middle of August or from summer to the fall season along the Southeast region of the Gulf of Mexico.