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Cobia are commonly found in inshore waters and bays, open ocean around platforms, buoys, and wrecks.

Size and Catch Limits

As of January 2019, Anglers are allowed to keep 1 Cobia per day, 2 per boat.  The fish must measure a minimum 33", measured from the nose to tail fork.

Try This Cobia Recipe!

Sautéed Cobia w/Tomatoes and Capers


1 Cobia fillet (multiply recipe by number of filets)

Salt and pepper

2 teaspoons dried oregano

2 tablespoons extra-virgin olive oil

3/4 cup red grape tomatoes, quartered

3/4 cup yellow grape tomatoes, quartered

2 tablespoons capers

Splash dry white wine

1 tablespoon unsalted butter

1 teaspoon dried parsley

Juice of 1 lemon


  1. Season both sides of the cobia with salt, pepper, and oregano. Salt and pepper is to taste, but just have a nice coating on either side.

  2. Heat olive oil in a medium saute pan over medium-high heat. Add cobia. Once cobia has formed a nice crust, about 3 minutes, flip and cook for an additional minute, or until other side of the cobia fillet has formed a crust and the fish is opaque throughout. Remove cobia from pan and set aside on a plate.

  3. Reduce heat to medium and add tomatoes and capers. Saute together for a minutes, or until tomatoes just start to break down. Add wine and continue to cook and stir occasionally until wine has reduced by half.

  4. Remove from heat and add butter, swirling to allow butter to melt. Carefully pour mixture over cobia fillet.

  5. Sprinkle parsley over top and finish with the squeeze of lemon.

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