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Cobia - a new hope for marine aquaculture

Cobia, which is also referred to as black kingfish (lat. rachycentron canadum), is currently known and liked mainly by fishermen who catch this predatory fish in the warm, subtropical waters of the Atlantic and Indo-Pacific. But this may change soon, as cobia is becoming increasingly important for aquaculture too. It is defined by its excellent taste and firm white meat with only few bones, for which cooks and fish eaters are prepared to pay good prices, as well as its rapid growth and high Omega-3 fat content. Compared to salmon farmed in much colder waters, cobia breeders say that it can increase its weight almost three times as fast in a comparable time, and contains almost twice the amount of Omega-3 fatty acids. However, what makes it so similar to salmon, which has been bred successfully for a long time, is the extreme versatility of use, ranging from raw sashimi and preparation on the grille to classic cooking and steaming.
Cobia is just one of a variety of new species, which can now be bred in marine aquaculture. This is where the types of aquaculture range from classic coastal net enclosures in the sea and relatively autonomous systems further off the coast (referred to as mariculture) to indoor circulation systems on land. One should always bear in mind that aquaculture in the sea is still a very young discipline for mankind, and has been a source for the production of serious amounts of fish only for about 30 years. But it will play an important role for the future of mankind and its supply of proteins.
Visit our GGN farm Open Blue Sea Farms Panama, and find out more about this extraordinary fish.