I thought I was pretty familiar with different fish, particularly the ones most people consume, but Cobia is new to me. When looking at my menu for the available entree's for tonight's dinner lo & hehold I see Seared Cobia Filet with Tar Tar Sauce. I am anxious to try it tonight and dinner is 5 hours from now.
@Lon Tanner I don't know what they taste like, but they can get HUGE!!! I also guess it is a saltwater fish due to the size. Here is a picture of the new world record of the Cobia fish:
I ate dinner early and here's a pic of the Cobia Dinner. Not like any fish that I have eaten before. Has the consistency of Sword Fish and a sweet flavor.
@Lon Tanner Looks wonderful! In fact, looks so good as to divert my usual caution away from the larger fish containing the most bad stuff nowadays. Swordfish is wonderful, but is said to often contain too much mercury. Frank
Maybe it looks dried up but it was very moist and succulent . It's the crusting that blooks dried up.
I like swordfish...sadly here in the UK it's hard to get and very expensive. In Spain it's abundant and really cheap... !!
@Holly Saunders "King mackerel, marlin, orange roughy, shark, swordfish, tilefish, ahi tuna, and bigeye tuna all contain high levels of mercury. See: https://www.nrdc.org/stories/mercury-guide
Seared Corvina on the menu for dinner tonight. That's another fish that I have never heard of. Where the hell are all these different fish coming from? I did a Goggle on the fish and the reports are good.