Cobia, according to Dr. Oz, is the next salmon and part of his list of Foods of the Future. Also known as Black Kingfish, Black Salmon, Ling and Lemonfish, Cobia grows larger than average fish and has almost no fishy taste.
The biggest plus is that it still has all the nutrients and healthy fats, so anyone who is hesitant to eat seafood because of the flavor can now give it a try. The future isn’t too far away – this fish will soon be available at your local supermarket.
The Cobia fish is a warm-water fish found in tropical and sub-tropical waters including the Atlantic, Caribbean, and the Pacific off India, Japan and Australia. It’s rarely caught in the wild except for recreational fishing.
Cobia, Fisheries and Sustainability
Are there any environmental issues with Cobia? Monterey Bay Aquarium’s Seafood Watch recommends US-farmed Cobia as the “best choice” because of its low environmental impact.
Outside the U.S., cobia is farmed in floating or submerged cages and pens in nearshore and open ocean waters. This creates a risk of disease transfer, escapes and pollution impacts on surrounding ecosystems and species.
Richard Auffrey of The Passionate Foodie wrote an excellent article on Cobia & Aquaculture with a review of Open Blue, a Cobia aquaculture operation off the coast of Panama that is working on sustainability.
So is Open Blue Cobia sustainable? The answer is going to depend on your definition of sustainability. My impression is that the Cobia is not yet 100% sustainable, and much of that has to do with the newness of their operation, and the fact they are still working out all of the kinks. For example, the FIFO probably needs to be reduced. But, my impression does not mean you shouldn’t support Open Blue. It seems that Open Blue is working towards sustainability, and that time will only lead to improvement. It is a situation to monitor, to assess their forward progress over time. We should support fisheries which are moving towards greater sustainability, rather than shunning them until they reach that goal.
Read more about Cobia at the Passionate Foodie.