Cobia Filet

Cobia is one of the best-kept secrets in seafood — a white fish that delivers like tuna, feels like sea bass, and holds up under heat or acid. It’s naturally rich, firm in texture, and consistently clean thanks to open-ocean farming in high-current environments off the coast of Mexico and the U.S.

This isn’t tank-farmed. Our Cobia is raised in deep, rough waters, resulting in muscular fish with low parasite risk, exceptional structure, and none of the muddy or murky flavors found in lower-tier aquaculture. The result? A versatile, best-in-class white fish that chefs love — and one that’s safe and ideal for raw preparations like ceviche.

 

• Firm and flaky – cooks like a steak, flakes like sea bass

• Naturally high in fat – perfect for searing, grilling, or eating raw

• Ocean-farmed in rough water – stronger muscle, better flavor, lower risk

• Sustainable and traceable – zero bycatch, no overfishing

• Parasite-resistant – excellent for crudo, ceviche, or sashimi

• Consistent sizing and yield – ideal for chefs and portion control

Cobia’s firm, clean flesh and mild flavor make it ideal for ceviche. It holds its texture when marinated in citrus and doesn’t “cook” into mush like many lean white fish. Pair with lime, red onion, aji amarillo, and cilantro for a high-impact, low-prep dish that impresses every time.

Use thicker cuts for Peruvian-style leche de tigre or dice it finely for Mexican aguachile. Its richness pairs beautifully with heat, citrus, and tropical fruit. The way we cut this filet, works for both!

How to Use It Like a Pro

• Grill It: Holds up better than halibut or snapper. Oil lightly, salt, and grill hot.

• Sear It: Sear like tuna or swordfish, finish with a citrus-butter baste.

• Serve It Raw: Crudo with lime zest and olive oil; or torch the edges for texture.

• Roast It: Top with miso, soy, or chimichurri. High oil content keeps it moist.