Cobia

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

Seafood Guide