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Wild Cobia Fillets

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World Port Seafood®

Quality and freshness matter in seafood - whether you live by the coast or in Nebraska. With World Port Seafood by Omaha Steaks, you get an expertly curated selection of seafood favorites that are ready to ship directly to your door each harvested from top sources all over the world, quickly frozen for true freshness and flavor, and delivered flawlessly. Confidence, quality, and convenience come in every cooler. Shop All

Overview

Before now, you could only find wild cobia fillets on discriminating fine-dining menus. But with World Port Seafood you can find it on your doorstep, ready for dinner. It's a lean fillet with mild-to-moderate savory flavor that's caught in the certified-sustainable sea waters off the coast of Indonesia.

Firm texture with mild-to-moderate flavor
Lean white fish, not fatty or oily
Tastes great with any cooking method, try it grilled!
Perfect for those who enjoy swordfish and mahi-mahi
Wild-caught using humane, long-line practices

Description

Cobia is known around the world by many names. Black kingfish. Black salmon. Lemonfish. Black bonito. No matter what you call it, there's only one thing to call it on your plate: absolutely delicious.

If you love mahi-mahi or swordfish, you'll soon be adding cobia to your list of favorites. It's a lean white fish that's not fatty or oily. And its large white flakes have a firm texture with mild-to-moderate taste that is only amplified by other flavors - whether a simple infused olive oil or a pan filledwith aromatics and cooking wine. It's also perfect on an alder or cedar plank in your smoker.

World Port Seafood cobia fillets are wild-caught using sustainable, long-line practices in the wild sea waters off the coast of Indonesia. Sprinkle with any World Port Seafood Seasoning for a truly next-level cobia experience. They're also great blackened. And for a twist - try them in your favorite fish taco recipe.

Preparation

When thawing, remove from plastic packaging. Cover and refrigerate below 38 degrees F. Once thawed, consume within one to two days. Cooking appliances vary, adjust times accordingly.

Oven: Preheat oven to 350°F. Brush filets lightly with butter and olive oil. Season as desired. Place on lightly sprayed or parchment lined baking sheet. Bake for 15-20 minutes depending on the thickness of the filet, until filet is opaque and reaches 145°F.

Broil: Preheat broiler to High. Place oven rack 2-3 inches from broiler element. Lightly brush filets with butter or olive oil. Season as desired. Place on foil lined broiler safe pan. Broil 3-5 minutes per side, until fish filet is lightly browned and reaches 145°F.

Grill: Preheat grill to medium 350-375°F. Clean and season grill grates. Brush filet with butter or oil. Season as desired. Grill 6-8 minutes per side until fish is opaque and reaches 145°F.

Stove-Top: Preheat skillet with small amount of cooking oil to medium heat. Pat dry and season filets. Place desired number of filets in pan, leaving 1 inch between filets. Cook fish 5-7 minutes per side, until fish is opaque and reaches 145°F.

Nutrition & Info

Information

Menu	Seafood
Protein	Fish
Meal Course	Entrees
Meal Time	Dinner
Preparation	Raw
Cooking Method	Bake, Broil, Grill, Pan Fry
Dietary Need	Gluten Free, Ketogenic Diet, Paleo Diet
Fish	Cobia
Count	4 fillets
Weight	6 oz. fillets
People Serving	serves 4