From Turf to Surf ~ Open Blue Cobia

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n a seafood market that is saturated with household names like tuna, salmon, and cod, a lesser-known species of edible fish seems to have slipped under the radar. Let us introduce you to Cobia.

Cobia may still be a lesser-known fish, but as those more well-known fish species are facing the ever-growing threat of becoming overfished, cobia is becoming increasingly popular. This increase in demand is due in part to its availability, yes, but also because it is sustainable, nutritious, versatile, and oh, did we mention, delicious? Whether you have been lucky enough to experience the taste of cobia for yourself or you’re wondering how it tastes before you make your selection at the fish market, cobia is one fish worth getting to know.

Cobia is a delicious fish that’s sustainably raised and packed with nutrition and flavor. It is highly regarded for its fresh, clean flavor and rich, yet slightly sweet, buttery flavor, with a satisfyingly firm texture that becomes flaky when cooked. Cobia is also an exceptionally forgiving fish for the home chef, with a high oil content that keeps it succulent and moist whether it’s grilled, baked, or sautéed. Much like nutritious fish like salmon, cobia has a high protein content and is rich in omega-3 fatty acids.

I

n a seafood market that is saturated with household names like tuna, salmon, and cod, a lesser-known species of edible fish seems to have slipped under the radar. Let us introduce you to Cobia.

Cobia may still be a lesser-known fish, but as those more well-known fish species are facing the ever-growing threat of becoming overfished, cobia is becoming increasingly popular. This increase in demand is due in part to its availability, yes, but also because it is sustainable, nutritious, versatile, and oh, did we mention, delicious? Whether you have been lucky enough to experience the taste of cobia for yourself or you’re wondering how it tastes before you make your selection at the fish market, cobia is one fish worth getting to know.

Cobia is a delicious fish that’s sustainably raised and packed with nutrition and flavor. It is highly regarded for its fresh, clean flavor and rich, yet slightly sweet, buttery flavor, with a satisfyingly firm texture that becomes flaky when cooked. Cobia is also an exceptionally forgiving fish for the home chef, with a high oil content that keeps it succulent and moist whether it’s grilled, baked, or sautéed. Much like nutritious fish like salmon, cobia has a high protein content and is rich in omega-3 fatty acids.

Who Do We Source Our Cobia From? 

As a world pioneer in open ocean farming, Open Blue operates in harmony with its natural surroundings, far from crowded coastal waters and sensitive ecosystems. Open Blue sites are carefully chosen to avoid displacing other marine life, and a 2,500-acre protected “no take” zone has been created, home only to Open Blue Cobia and indigenous marine species like the magnificent whale shark.

We believe that everyone should eat more fish. Whether it’s salmon, tuna, cod, or cobia, fish should be on your menu at least twice a week to get its health benefits. It’s important to eat a variety of fish, so try different types to see which one you and your family like. So we hope you’ll add Cobia to your next order and give this fantastic fish a try! 

Spicy Cobia with Mango Salsa

Ingredients-

2- 4 ounce Open Blue Cobia filets
1 cup mango salsa
1 tablespoon Cajun
seasoning
1 teaspoon cumin
powder
1 teaspoon curry powder
1 teaspoon roasted red
chili paste
Juice from 1 lime
Olive oil

Directions-

Pre heat oven to 350oF. Mix Cajun seasoning with curry and
cumin powder and coat top and bottom of filet with seasoning
mix.
Heat iron skillet or heavy-duty ovenproof pan over high heat
and add olive oil to pan and when sizzling hot add filet and sear
for 2 min. per side.
Remove pan from heat for a moment then remove filet from pan,
slice diagonally into 11/4 inch pieces, return pan to heat and add
cobia slices (on their sides) to pan.
Sear for 2 min. then flip and place pan in the hot oven for another
2-4 min. or until cobia is barely opaque in the center (gently
check with sharp knife).
Fan the filets over the mango salsa on the plates. Pour off any
excess oil from pan and add roasted chili paste, olive oil and lime
juice and stir until boiling and well mixed.
To serve, drizzle the lime and chili dressing over top of the cobia
and enjoy!