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Swordfish vs. Cobia: Comparing Taste and Versatility

Swordfish vs. Cobia: Comparing Taste and Versatility

Swordfish and Open Blue cobia whitefish are both mild-tasting whitefish, but that's where their similiarities end. Both are delicious fish, but each has unique characteristics that appeal to chefs and their patrons alike.

Let's compare the two fish products in terms of taste, texture, versatility, sustainability, and nutrition.


Swordfish has a mild but slightly sweet taste. While it's still a whitefish, it's also a fatty fish with a large amount of oil in its tissue. This makes swordfish taste similar to other firm-textured fish we eat.

Cobia, like some other whitefish, only has oil in its liver and other organs, so its meat is lean, not fatty. Cobia has a unique mild, buttery taste that contrasts with other types of oily whitefish.


Cobia is a species found in the the Caribbean Sea and has tissue that has adapted to underwater pressure. At the surface, the atmospheric pressure is not even a fraction of what the fish is used to. This gives Cobia a flaky texture that makes the meat particularly tender when cooked, making it exceptionally versatile,since it can be grilled, baked, pan-fried, and more, yielding a perfect outcome, everytime.

Swordfish has a meaty and dense texture that some describe as chewy. Its firm texture allows it to be grilled or baked easily, but overcooking it can make it dry and fibrous. However, swordfish is a popular item on the menus of leading seafood restaurants, so it's typically a big seller because patrons are familiar with it.


Delicious and popular (about 3 million pounds of swordfish are caught annually), swordfish can be prepared a number of different ways—from grilled to baked—because of its firm texture. However, it can be a bit harder to work with because it can easily be overcooked—especially by someone with limited cooking skills. Overcooking swordfish can make the meat firmer and chewier, so it's important to keep it brushed with additional oil (like olive oil) or butter to keep it moist. Swordfish also lends itself well to a variety of toppings like pico de gallo or crab butter sauce.

Cobia is fast becoming a favorite among leading chefs in the Florida area for its versatility because it doesn't have a strong fishy taste or odor. This feature makes it easy to add to several types of dishes on a restaurant menu instead of just one. Not only can you grill and bake it, it can also be sautéed, poached, and fried. It's hard to overcook or mistreat Cobia fish, even for people with more limited cooking skills. Cobia's flaky texture means its cook time is short. View the collection of Cobia fish recipe ideas from the Michelin star chefs on our website. Here, you'll find a range of recipes, from Filet O Fish to Cobia Pastor Tacos, that are easy to re-create.  

 a worker at open blue holds a cobia fish

Swordfish vs. Cobia: Nutrition and Sustainability

As more and more stores and restaurants become more environmentally conscious, operators are looking for menu items that have minimal impact on the planet. They are becoming more educated on species that have sustainable traits they can feel good about.

The beauty of swordfish is that it is not endangered or in danger of being overfished. It is caught both for sport and by professional fishermen. Its population is currently stable thanks to the International Commission for the Conservation of Atlantic Tunas. Currently, there are no sustainability initiatives around the harvesting of swordfish that we know of.

Open Blue's cobia fish farms are among the most sustainable food production methods in the seafood industry. We raise our fish in the open ocean using mariculture techniques to make sure the fish grow in their natural environment. Plus, our byproduct processing plant allows us to reach near-zero waste as we repurpose the refuse into fish meal and oil, to be used as ingredients by alocal animal feed plant in their livestock food products.

Both Cobia and swordfish are good sources of folate, omega-3 fatty acids, and vitamin D. A 4 oz. (112 g) serving of Cobia provides about 26 grams of protein, while swordfish has 20 grams. However, Cobia has 249 calories per serving while swordfish has about 146.

Want to enjoy tasty and versatile open blue cobia fish yourself? Now you can have our whitefish delivered to your home by ordering it directly from our website. Browse our shop and choose from portions, burgers, and taco strips.

categories : Cobia