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Cobia (Rachycentron canadum)


Scientific name for Cobia

Rachycentron canadum

Common name(s) for Cobia

Cobia, crabeater, cubby yew, cabio, bonito, sergeantfish

Market name


Other language names for Cobia

  • French: Cabilo, Mafou
  • German: Offiziersfisch
  • Italian: Eglefino
  • Japanese: Sugi
  • Spanish: Bonito, cobie, pejepalo

Introduction to Cobia

Cobia is a relative newcomer to the US market, with just a few aquaculture companies distributing it. However, proponents of cobia aquaculture think it has the potential to be the next tilapia, with added personality and upmarket appeal. The species is a proven option for aquaculture since it adapts well to farm conditions and matures to a market weight of about 11 pounds in less than a year. Limited wild supply also fuels interest in aquaculture; cobia are not targeted by commercial fisherman and are caught only as bycatch. Cobia, which can grow to over 6 feet and 150 pounds in the wild, is a popular gamefish. They are distributed globally, except in the eastern Pacific, in tropical, subtropical, and temperate seas. China is the world’s largest supplier of farmed cobia. Other countries’ agricultural output is still in its infancy, but worldwide production is projected to increase in the future. A Virginia freshwater factory is selling farmed cobia, while Puerto Rico, the Bahamas, Vietnam, and Central America are establishing ocean-cage businesses.

Product Profile for Cobia

Cobia meat is a pale brown color when raw. When cooked, it turns a dazzling white color. The flesh is firm and flaky, with a sweet, deep taste. Because the oil level is similar to that of coho salmon, the meat is moist. The skin of a cobia is robust and coated with microscopic scales.

Nutrition for Cobia

Calories: 87
Fat Calories: 6
Total Fat: 0.64 g
Saturated Fat: 0.12 g
Cholesterol: 40 mg
Sodium: 135 mg
Protein: 19 g
Omega 3: N/A

Cooking tips for Cobia

Cobia fillets are commonly served grilled, broiled, or sautéed, although the flesh may also be eaten raw as sashimi or sushi. The firm, juicy meat is ideal for grilling, and marinades and strong sauces go well with it.

Cooking methods for Cobia

Bake, Broil, Grill, Saute , Steam

Primary Product Forms for Cobia


Global Supply for Cobia

Belize, China, Dominican Republic, Panama, Philippines, Puerto Rico, Taiwan, United States, Vietnam, Iran