Wild Cobia is caught using sustainable methods in the Mid to South Atlantic and the Gulf of Mexico. Their flesh offers fresh, clean, and buttery notes; a taste similar to Swordfish, or Mahi Mahi. Mild flavored with firm textures, taking itself well to the grill and paired with bolder flavors.
Often I'll talk with my account manager at Sam Rust and they'll come up with a product that I didn't know about or you don't see in the market - which helps keep my menu exciting.
Steve Gellas Head Chef - Off The Hook