Cobia are still being found throughout the Lady K’s home waters and surprising anglers who are searching for King Mackerel, Tuna and Snapper. Cobia are opportunistic feeders, meaning they will eat whatever they may come across. Crabs are a favorite food but at the cleaning station our crew has discovered they also enjoy squid, octopus, sea horses and both large and small bait-fish. Cobia will also travel underneath or alongside sharks and stingrays so they may feed on the scraps left by the large predators.
Cobia can be caught in any depth water ranging from the surf line or inshore flats to deep water wrecks and ledges of 300 feet or more.
Junior angler Dylan caught this nice Cobia and King Mackerel during the morning trip on Saturday to start off the Memorial Day weekend. Friday afternoon three fish were boated to 30 pounds and one undersized fish released. Wednesday afternoon VIP angler Dick bagged another nice fish in the 30 pound class (below) while fishing for snapper. The fish was caught on a 20 pound test outfit.
Cobia is excellent table fare and may be cooked in a large variety of ways. Below is a quick, easy and great tasting recipe for anglers to try.
Baked Cobia with Dijon Mustard Crumbs
1/3 cup mayonnaise
1 Tbsp Dijon mustard
1 tsp lemon juice (or lime juice) and zest
1/4 tsp Cayenne pepper
3/4 cup Panko breadcrumbs
1 Tbsp minced fresh parsley
1/4 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
4 (6 to 8 ounce) pieces Cobia fillet or lions, 3/4 to 1 1/2 inch thick
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Use shallow baking dish 9 X 11 and spray bottom lightly with Pam or vegetable oil spray. In a shallow bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest and cayenne pepper, set aside. In a second shallow bowl, mix together breadcrumbs, parsley, sea salt, black pepper and paprika.
2. Rinse fish in cold water and pat dry with paper towels. Lightly season with salt and black pepper. Brush the top of each fillet with mustard and mayonnaise mixture (thicker is better). Place fish into breadcrumb mixture and press firmly to build a heavy crust onto the mustard mixture. Arrange fish in baking dish with the crumbed side facing up and coat liberally with vegetable oil spray. Bake until fish is golden brown 12 to 15 minutes or until thermometer reaches 125 degrees at center.
Serve with rice, fresh steamed vegetables and side salad.