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>> Cobia/ling food value [topic: previous/next]
PostPosted: Sat Dec 10, 2016 10:10 pm
Trumbo


Posts: 839
Location: East bay

Seafood City in union city has cobia on the cheap. Any good? Couldn't pull the trigger and risk it for dinner.
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PostPosted: Sat Dec 10, 2016 11:01 pm
EgoNonBaptizo


Posts: 42
Location: Somewhere over the rainbow

As long as its fresh (white, firm meat, no yellowish juice) its excellent. You can grill it, pan sear it (if size permits) and fry it. The meat is, however, fairly firm and gelatinous.
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PostPosted: Sat Dec 10, 2016 11:39 pm
Trumbo


Posts: 839
Location: East bay

Sounds good. The fish were whole with clear eyes and red gills. I'll try it out next time if they are of the same quality.
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PostPosted: Thu Dec 15, 2016 11:30 am
Ken Jones


Posts: 9447
Location: California

According to McClane's Fish Buyers Guide by A.J. McClane:

"Important market species wherever found. Excellent quality. Best broiled in steak form, also smoked."

Flavor: Bland
Texture: Firm
Flake: Large
Fat Content: Low
Odor (Raw): Mild
Color After Cooking: White
Cooking Method: All Methods

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PostPosted: Thu Dec 15, 2016 1:56 pm
makairaa


Posts: 612

Comparable to white sea bass texture wise,, very good taste.
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