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Scientific Name: Rachycentron canadum
Common Name: Cobia, crabeater, cubby yew, cabio, bonito, sergeantfish
Flavor: Full
Texture: Firm

Product Profile: Raw cobia meat is light tan. Cooked, it turns snowy white.The sweet, richly flavored meat is firm with a nice flake. The oil content is similar to that of coho salmon, making for moist flesh. Cobia skin is very tough and covered with tiny scales.

Product Forms: n/a
Substitutions: Sturgeon, Chilean sea bass, Swordfish
Global Supply: Belize, China, Dominican Republic, Panama, Philippines, Puerto Rico, Taiwan, United States, Vietnam

SKU: NE-FZ-COB Category: Product ID: 1362


Cobia is a relative newcomer to the U.S. market, with limited distribution from a handful of aquaculture operations. However, proponents of cobia farming believe it could be the next tilapia, though with more character and upscale appeal. The species is a proven candidate for aquaculture, as it adapts well to a farm environment and reaches market size of around 11 pounds in less than a year. Limited availability from the wild is also sparking interest in aquaculture; cobia are not targeted by commercial fishermen and are landed just as bycatch. In the wild, cobia can reach more than 6 feet and 150 pounds and are a popular gamefish. They are found worldwide in tropical, subtropical and temperate waters, except the eastern Pacific. China is the leading producer of farmed cobia. Farmed production elsewhere is in a developmental stage, but global production is expected to expand in the future. A U.S. freshwater facility in Virginia is marketing farmed cobia, and ocean-cage operations are under way in Puerto Rico, the Bahamas, Vietnam and Central America.

Images and data provided by SeafoodSource. To view the entire Seafood Handbook, visit SeafoodSource.com.
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