Cobia bears a striking resemblance to a shark. It is the only species in the family Rachycentridae. Remoras (Family Echeneidae) are their closest relative. The scientific name for cobia is Rachycentron canadum, which is derived from two Greek words: rachis (vertebral column) and kentron (sharp point). This name refers to their 7-9 extremely sharp, retractable, dorsal spines.

Penghu and the 63 other little islands that make up the archipelago of the same name, located in the strait of Taiwan, constitute a true paradise which in the fine-weather season attracts tourists in search of tropical beaches. As summer draws to an end and the clouds and winds of winter approach, local tourism officials focus more on promoting the historic and cultural attractions of the islands rather than their beaches. Visitors who stop in Makung, the administrative center of the Penghu archipelago, or at Paisha and Hsiyu, can take in the "Cobia Festival."

A large part of the fishing industry in this archipelago centers around cobia - a long, tapered fish found in tropical and subtropical waters. Naturally it occupies a place of honor in many local dishes.

A tropical and subtropical fish found throughout the world except in the eastern Pacific. Found in numerous habitats, silty, sandy and rocky. Also frequents reefs and mangroves. Feeds on crabs, fish and squid. Reproduces during the hot months. Generally found alone.

Nutritional value
Calories: 235. Cholesterol: 149 mg. Lipides: 17 g. Sodium: 24 mg. saturated fat: 6 mg. Proteins: 20 mg.

Buying
Look for flesh that is firm, moist and has a pleasant fresh smell.

Storing
Wrap well in plastic wrap or place in a covered container.
Refrigerate for up to 3 days or you can freeze for up to 3 months providing your freezer operates at -18°C.

Cooking
When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious. Cobia can be served fried, poached, braised or served in soup. However, some chefs think it's at its best simply pan-fried.

Enjoying
Cobia is highly prized by Japanese food-lovers for its white, firm and very flavorful flesh, perfectly suited to sashimi.