Cobia has a wide range of tastes and textures depending on whether a portion is taken from the head, body or tail, mainly due to fat content variation.
- Reminiscent of meat, its very white flesh has a purplish-blue addition in the centre of the fillet.
- It has a firm and juicy texture. Its taste is rich and very intense.
- Very rich in Omega-3 fatty acids, almost twice as high as farmed Atlantic salmon.