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Help with cobia

FritzFritz Posts: 179
edited November -1 in EggHead Forum
I know a while back we discussed doing cobiaq on the BGE. I can't seem to find any messages in ther archive that mention cobia though.[p]Any advice?[p]Fritz


  • Nature BoyNature Boy Posts: 8,295
    My book says "This is a good eating fish that is not commercially fished. If you see some, and the fish is firm, pearly white, and sweet smelling, grab it!". Also mentions that the skin is tough...remove it.[p]Mentions to grill as you would swordfish or mako shark. To me that means high temp sear, and be careful not to overcook. Try any swordfish recipe....I don't have any offhand...but sounds like a pretty flexible meaty fish.[p]Hope that helps a tad.
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  • Fritz,[p]I caught a nice cobia in July and the skipper told me to marinate it in 1/2 Italian dressing and 1/2 Dales Seasoning. Dales is a product that looks like Worcestershire Sauce that you can find in any grocery store.[p]I found the marinade to be a little strong, but cobia is an excellent fish. Just grill it over medium heat and don't overcook.[p]BillyT
  • sprintersprinter Posts: 1,188
    Fritz,[p]Cobia (Ling, crabeater, crabcracker, etc. etc. etc.) is AWESOME on the egg. This summer I must have cooked 50 pounds of it on the egg and wish I had more to do. Cook it like you would a normal "meaty" fish but don't overcook it. I like mine direct, skin removed, until the fish starts to flake a bit. Baste it with lemon and butter during the cook, put some spices on it if you want, but the fish is perfect by itself, very flavorful.[p]BTW, did you catch it yourself? Seems WAY past the cobia season, at least for the gulf region. Good luck with it, its a special treat.[p]Troy
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