Cobia goes by many names, such as black kingfish, black salmon, or even lemonfish. Scientists don?t have a current estimate of the status wild cobia populations since the fish don?t travel in large schools like other species. Due to its solitary nature, cobia is rarely caught in the wild; rather, it is brought to market through offshore aquaculture nurseries or cages. China, Taiwan, and Vietnam are the world?s largest suppliers of cobia, but you should seek out U.S. cobia, which is generally farmed inland in well-managed closed recirculating systems.

Cobia has a firm texture and oil content similar to salmon, and is prized for having an exceptionally savory flavor. Grilling with a just a bit of lemon, garlic, and olive oil lets the fish?s natural flavor shine.