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Cobia is known around the world by many names. Black kingfish. Black salmon. Lemonfish. Black bonito. No matter what you call it, there's only one thing to call it on your plate: absolutely delicious.
If you love mahi-mahi or swordfish, you'll soon be adding cobia to your list of favorites. It's a lean white fish that's not fatty or oily. And its large white flakes have a firm texture with mild-to-moderate taste that is only amplified by other flavors - whether a simple infused olive oil or a pan filledwith aromatics and cooking wine. It's also perfect on an alder or cedar plank in your smoker.
World Port Seafood cobia fillets are wild-caught using sustainable, long-line practices in the wild sea waters off the coast of Indonesia. Sprinkle with any World Port Seafood Seasoning for a truly next-level cobia experience. They're also great blackened. And for a twist - try them in your favorite fish taco recipe.
|Cooking Method||Bake, Broil, Grill, Pan Fry|
|People Serving||serves 4|