
Rachycentron canadum
Also Known As
Crabeater, Sergeantfish, Ling, Cabio, Cubby yew, Lemonfish
U.S. wild-caught cobia is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Year-round. |
Source |
Wild-caught from Virginia to Texas. Cobia is farmed, and aquaculture-produced cobia is becoming increasingly available in U.S. fish markets. |
Taste |
Cobia has a sweet, rich flavor. |
Texture |
Cobia is lean, moist, and firm with a nice flake. |
Color |
Raw cobia meat is light tan and turns snowy-white when cooked. |
Health Benefits |
Cobia is a good source of low-fat protein. It is high in riboflavin, niacin, vitamin B6, magnesium, and potassium. |
Health & Nutrition
Nutrition facts |
|
Serving weight | 100 g (raw) |
Amount per serving | |
Calories | 87 |
Protein | 18.99 g |
Fat, total | 0.64 g |
Saturated fatty acids, total | 0.12 g |
Carbohydrate | 0 g |
Sugars, total | 0 g |
Fiber, total dietary | 0 g |
Cholesterol | 40 mg |
Selenium | 36.5 mcg |
Sodium | 135 mg |