Cobia recipe

it’s very good served as sashimi if you have a sharp knife and a steady hand. Cobia otherwise isn’t very forgiving and overcooks easily. And there’s no fixing it when you do.

one thing you can do is poach it either in a highly seasoned broth or in oil. That method gives you a little more margin of error

yes sous vide is basically the same as a poach

Man, just charcoal grill them with lemon butter, done enjoy.

I like easy. I’ll strip cut the filets about an inch thick and individually wrap with Saran Wrap then into a gallon freezer ziplock bag. Take out 3 strips, unwrap and season with garlic salt and lemon pepper then place frozen strips onto baking sheet. 22 minutes in a 400F oven and you have a quick, tasty lemon fish meal.