DINNER GUEST

Cobia are one of the best-tasting saltwater fish of all.

Cobia are one of the best inshore fish on the plate. The meat is firm and white with a hint of lemony taste. As soon as the cobia is in the cooler, I cut the jugular vein and let the fish bleed out. Back at the cleaning table, I filet and skin the cobia, then cut the loins from the belly meat before steaking the loins and belly section. Cobia is best enjoyed fresh, but the firm meat handles vacuum sealing and freezing. Cobia can be fried, grilled, broiled or steamed. Last summer, I experimented with blackened cobia by heating a cast-iron pan to red hot and covering the cobia steak with a thick layer of butter seasoned with salt and pepper. I’ve even served cobia sashimi on a dollop of sushi…

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Game & Fish East (Digital) - 1 Issue, May 2024

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