Cobia Fillets – Portions

Cobia Fillets – Portions. Boneless, debellied, sustainably farmed with skin on. Blast frozen and individually vacuum packed.

Ocean reared in Thailand’s Andaman Sea in Phang Nga Province with clean tidal water, immediately blast frozen to lock in its freshness.

Its flesh is dense white and slightly pink, with a firm, slightly oily, packed with delicious flavors. High in omega-3, taste how juicy and filling it is.

Easily regarded as one of the best tasting fishes not only because of its flavor-profile, but also for its versatility.

It is a very great substitute for Kuraue, Black Cod, Snapper and Himachi.

Enjoy this good-tasting fillets in so many ways such as sashimi, carpaccio, pan fried, grilled, baked, tandoori, smoked, steamed or sousvide.

The Secret Truth About 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.

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