Cobia, “Open Blue”


Origin: Panama



Open Blue Cobia

In the wild, Cobia (Rachycentron canadum) is a prized catch by sport fisherman for its firm texture and mild flavor. Open Blue’s careful method of cultivation from egg to harvest brings the qualities of this fish to a new level. Open Blue Cobia is a truly versatile fish that offers a diversity of culinary possibilities with its white flesh, mild flavor, and superior texture. Both gourmet chefs and seafood lovers alike will enjoy preparing and eating Open Blue Cobia. It can be eaten raw as sushi, sashimi or ceviche or it can be grilled, broiled, pan-seared or barbecued. Open Blue raises our fish from egg in an integrated farming platform. We have complete traceability into the life of the fish. Open Blue Cobia is free of contaminants and rich in Omega-3s; it is carefully cultivated in deep pristine ocean waters and is not genetically engineered in any way.

Cobia Facts

Name: Cobia (Rachycentron canadum) – also known as black kingfish, black salmon, ling, lemonfish, crabeaters, chubby yew, aruan tasek and a variety of other names are the sole representative of their family, the Rachycentridae.

Appearance: Cobia are sleek looking and slightly resemble sharks. They are most commonly brown or dark grey on top with a white bottom, and usually have a dark stripe running from the gill to the tail, which tends to be more vivid in juveniles. There are several sharp finlets on cobia’s dorsal surface, which extend from behind the head to the dorsal fin.

Size: Cobia can grow to a maximum length of 72 inches (1.8 meters) and maximum weight of 100 pounds (45 kilograms) in the wild. Open Blue Cobia are harvested between 6.5 and 11 pounds (3 and 5 kilograms).

Distribution: Cobia are distributed worldwide in tropical and subtropical waters, but absent in the eastern Pacific. They can be found in the Western Atlantic from the USA to Argentina, including the Gulf of Mexico and the entire Caribbean. Cobia can be found in the Eastern Atlantic from Morocco to South Africa and in the Indo-West Pacific from East Africa to Japan and Australia. Open Blue raises cobia in its native waters off the Caribbean coast of Panama.

Habitat: Cobia can be found in a variety of habitats: over coral reefs, off rocky shores, in mangrove sloughs, inshore around pilings and buoys and occasionally in estuaries; however they are most commonly found in clean, offshore waters around drifting and stationary objects. Cobia’s attraction to these stationary objects in the open sea allows them to adapt well to life in large open ocean net pens.

Diet: In the wild, cobia feed on crabs, fish and squid. Open Blue Cobia are fed a diet that mimics the nutritional value of their wild diet as closely as possible. This diet includes fishmeal, fish oil, plant proteins, vitamins and minerals. Our diets are all-natural and free of hormones, colorants, pesticides, prophylactic antibiotics and other harmful contaminants.

Reproduction: Cobia spawn during the warm summer months in the western Atlantic. They are broadcast spawners and their eggs and larvae are planktonic. In the hatchery, cobia spawning can be controlled using temperature. When the temperature is raised in their tanks, the fish think it is summer and begin spawning. Fertilized eggs float to the surface of the tank, are skimmed off and kept in an incubator before hatching 24 hours later. The newly hatched larvae are moved into tanks that carefully imitate an open ocean planktonic environment.

Wild Fishery Status: Cobia are caught in small quantities due to their solitary behavior. In the US, more cobia are caught by recreational fisherman than by commercial fisheries. The wild fish populations are considered healthy and stable. Open Blue’s 2013 harvest volume was nearly double the total wild capture in the US. Open Blue is currently the single largest supply of fresh cobia to the US and is growing quickly and diversifying into new international markets.