Look for flesh that is firm, moist and has a pleasant fresh smell.

Cobia is now in season year round and sold in fillet. Allow 180 g (6 oz) to 240 (8 oz) per serving.

Wrap well in plastic wrap or place in a covered container.

Refrigerate for up to 3 days or you can freeze for up to 3 months providing your freezer operates at -18°C.
 

Sold in fillet, it doesn't need any particular preparation.

When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious.

Cobia is incredibly versatile for grilling, roasting, baking, pan searing or served in soup. However, some chefs think it's at its best simply pan-fried.

Cobia is highly prized by Japanese food-lovers for its white and very flavorful flesh. The high oil content and firm texture are ideal for sushi and sashimi.