Rig,
As far as I know most Asian do not place Cobia as good eating cause they are never found in any restaurant menu or even being mentioned.
In my city ( does not necess. reflect the entire country ) , Cobia are usually turned into salted fish, a good price one but it means other cooking method not do-able or like-able.
However, I had the opportunity visiting a Cobia collection or fish hold in Jakarta, somewhere 40 miles north at the group of island where I frequent. The owner of the operation is Korean, market destination is export............where, I don't know. I seen the small 5" cobias, all striped like cat fish babies. The bigger ones are like 5 kg something. I don't know what is the export size they are aiming.
One question for you, how come these 5kg Cobias : Some are just plain mud brown color and some have the disctintive white stripe. Is this male-female indication or camoflauge capability of Cobia ? They were all in a relax state swimming in a circle, in the 15 x 10 meters net, 5 meters deep.
OK. Out.
IYA