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.

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.