Binomial name: Rachycentron canadum
Species: R. canadum
*Gasterosteus canadus Linnaeus, 1766
*Elacate canada (Linnaeus, 1766)
*Scomber niger Bloch, 1793
*Apolectus niger (Bloch, 1793)
*Elacate nigra (Bloch, 1793)
*Naucrates niger (Bloch, 1793)
*Centronotus gardenii Lacepède, 1801
*Centronotus spinosus Mitchill, 1815
*Rachycentron typus Kaup, 1826
*Elacate motta Cuvier, 1829
*Elacate bivittata Cuvier, 1832
*Elacate atlantica Cuvier, 1832
Common Names: Cobia Black kingfish, Black salmon, Ling, Lemonfish, Crabeater, Prodigal son and Black bonito.
Cobia is found in warm-temperate to tropical waters of the West and East Atlantic Ocean, throughout the Caribbean, and in the Indian Ocean off the coast of India, Australia, and off the Pacific coast of Japan.
This fish is normally solitary except for annual spawning aggregations, and it sometimes congregates at reefs, wrecks, harbours, buoys, and other structural oases. It is pelagic, but it may enter estuaries and mangroves in search of prey.
Cobia fish attaining a maximum length of 2 m (78 in) and maximum weight of 78 kg (172 lb), It has an elongated, fusiform (spindle-shaped) body and a broad, flattened head. The eyes are small and the lower jaw projects slightly past the upper. Fibrous villiform teeth line the jaws, the tongue, and the roof of the mouth. The body of the fish is smooth with small scales. It is dark brown in color, grading to white on the belly with two darker brown horizontal bands on the flanks. The stripes are more prominent during spawning, when they darken and the background color lightens.
The large pectoral fins are normally carried horizontally, perhaps helping the fish attain the profile of a shark. The first dorsal fin has six to nine independent, short, stout, sharp spines. The family name Rachycentridae, from the Greek words rhachis (“spine”) and kentron (“sting”), was inspired by these dorsal spines. The mature cobia has a forked, slightly lunated tail, which is usually dark brown. The fish lacks a swim bladder. The juvenile cobia is patterned with conspicuous bands of black and white and has a rounded tail. The largest cobia taken on rod and reel came from Shark Bay, Australia, and weighed 60 kg (135 lb).
Cobia Fish has successfully made its way to the worldwide market and oftentimes served in sushi and sashimi platters, fish buffet service, and retail packages but very few people know about how this sweet flavored, versatile and succulent fish are produced and cultured to perfection. The following information about cobia fish may give us an idea why this savory fish has captured the distinctive palate of fish lovers and health advocates.
The Ten Nutritional Benefits Of Cobia Fish:
1.-Good source of Omega 3.
2.-Provides the Recommended dietary allowance and saturated fat.
3.-Low fat Protein source (about 19 gms per serving).
4.-High riboflavin and Vitamin B6 nutrients.
5.-Low cholesterol content.
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.
Saturated Fat:,,0.12 g
Disclaimer : The information presented herein is intended for educational purposes only.