I have a 6" Cobia fillet, about an 1 1/2" thick. What are your thoughts on best way to prepare? Fresh caught on a trip, frozen and thawed. Ready to prepare tonight.
Sorry you didn't get a reply. I'm not sure why someone didn't chime in here earlier. I have never caught (YET!) or eaten cobia so I didn't want to reply but since no one else has: Depending on preference you can trim out some of the blood line. The cooking methods are virtually unlimited..
My personal favorite way to prepare fish is to do what I will refer to as "speed basting" since BDL helped me define it.
You can read my post on it but in short.. you add sufficient oil to your pan to allow basting. Once the oil is hot add aromatics (thyme, rosemary, garlic, etc.) Season your fish with a little salt and pepper then place it in the pan. Carefully tilt the pan and using a larger spoon scoop up the aromatic infused oil and baste the fish with the oil. Do this repeatedly. You can flip the filet if you wish but keep basting until it's cooked to your desired temp.
I've seen a lot of people smoke kings, given that they are oily. The leftovers then go into smoked kingfish dip! I have never heard of cobia as being a trash fish, it's always been sought after by the fisherman I knew that targeted mahi as they both can be found around surface cover/weedlines.
Yes...the shadow under a shrimp boat (resting during the heat of the day) also makes a great fishing spot, lol!
mimi
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