Health Fitness

The fish we cook, Wahoo and Cobia

Both wahoo and cobia are excellent at eating fish from the warm ocean waters. The wahoo of Hawaiian waters and the cobia of the Atlantic.

WOW

Due to its long, sleek body with a torpedo-like shape, the Wahoo is one of the fastest fish in the ocean, reaching speeds of up to 75 miles per hour. It is related to tuna and mackerel and can be found in tropical and subtropical waters around the world. It is also found under the names of kink fish, wahoo, and the most common is ono, which is the Hawaiian word for good to eat. The name Wahoo is believed to come from the name of the island of Oahu, where fish abound. The Wahoo has very small scales with a large mouth and very sharp teeth. It is iridescent blue with silver sides and has blue vertical bars running the length of the fish. It is a colorful fish, but like the mahi mahi, its color fades very quickly after death. It closely resembles the barracuda, although the barracuda has larger teeth and larger scales. The Wahoo is important as a sport fish due to its speed and great flavor, but it is not that important commercially. Most of the fish traded comes from the Hawaii area. It is a fast growing fish and average catches range from 8 to 30 pounds, but have been known to reach 180 pounds and over 8 feet in length. The wahoo has white to light gray meat that is lean, delicate in texture, and mild in flavor. The best way to cook Wahoo is to bake, roast, broil, sauté, fry, oven-fry, or poach.

COBIA

A relatively new entry to the US fish market, cobia are found in warm waters around the world and in US waters off the Atlantic coast. It has a slender body with a flat head and a protruding lower jaw. It is dark brown in color with a white belly and a dark stripe from the eye to the tail. It has smooth skin with small scales and has been known to reach 150 pounds and 78 inches in length. Cobia can be found under many regional names, some of the most common being black kingfish, ling, and amberjack. Due to their size and their great-tasting meat, they are highly appreciated by sport fishermen. They do not travel in large schools, so their commercial importance is not that great. Because of this, most cobia on the market are grown in Asia, Panama, Mexico, and recently in the United States. It can grow to over 10 pounds in its first year, making its future on fish farms very promising. Cobia meat is light tan in color and turns snow white when cooked. It has a rich sweet flavor with a flavor compared to mahi mahi and an oil content compared to salmon. The best way to prepare cobia is baked, broiled, broiled, sautéed, or poached.

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