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"Its versatility is like no other fish. Raw, smoked, baked, fried, or grilling all work great with Cobia. Extremely high in Omega 3's and protein make it a very healthy choice as well."
Stephen Phelps
"There is no smell, no color change, and no texture change and is much easier to prepare than other fish. Thinly sliced cobia is greatly mixed into salads or with tropical fruit as carpaccio, ceviche, poke, etc."
Chef Tony Chen
"Open Blue Cobia is such an amazing and versatile fish. Its texture and versatility for various cooking techniques makes Cobia a product without comparison and that I love to cook for our family."
Michael Reid