Introducing the first fish of the 21st Century: Cobia

Thursday 26 August 2010

For the first time in many years there is a new fish on the menu. Cobia, already popular in South East Asia and America, is now coming to the UK. This delicious white fish has a firm moist texture and is one of the most versatile fish on the menu. Cobia can be baked, fried, grilled, poached and even served as sushi; all with equal success.

To herald cobia's arrival in the UK, a new website has been launched: www.cookingwithcobia.co.uk. The site features a selection of tasty recipes such as Thai Cobia Soup, Lemon and Mustard Cobia Kebabs, and Baked Cobia with Fennel. There is also a demonstration from celebrity chef Maria Elia, from the Whitechapel Gallery Dining Room in London, which shows just how simple cobia is to cook.

Cobia's firm white flesh can be sliced very easily and its mild flavour complements a wide rage of dishes from curries to salads. Maria, who has created two recipes specifically for the new site explains: "Cobia is a versatile, meaty, delicious fish with a texture that makes it a suitable replacement for tuna in sushi and sashimi, and is also delicious barbecued, fried and roasted. As a chef I try to make responsible choices regarding all of the produce and ingredients that I use without compromising taste or quality - issues which are becoming increasingly difficult for consumers as well.  Fish can be one of the more challenging areas so I strongly welcome the introduction of cobia to the UK."

Cobia is being farmed off the coast of Vietnam by world experts in aquaculture, Marine Farms. The website shows how Marine Farms has used its decades of experience to ensure that the fish are produced to the highest possible standards. For example, great care is placed on both the welfare of the fish and the local environment. The fish are only fed on GM free feed and live in the open sea, where the water is clean, clear and well oxygenated.

If you would like more information, or would like to try cobia for yourself, please visit www.cookingwithcobia.co.uk or contact David Gough or Jennifer John on 0118 9475 956.

Ends

Press Contact:

Ceres

Jennifer John / David Gough

Tel: +44 (0)1189 475 956 / +44 (0) 7860 555 233

Email: jennifer.john@ceres-pr.co.uk / david.gough@ceres-pr.co.uk

Other Contacts:

Mark Warrington

Sea Products of Scotland Ltd

Phoenix House

Strathclyde Business Park

Bellshill, ML4 3NJ

Tel: + 44 (0)1698 503610

Fax: +44 (0)1698 503611

Email: Mark.Warrington@seaproductsofscotland.com  

Editor's Notes 

• Maria Elia is head chef at London's Whitechapel Gallery Dining Room. She has also spent time cooking at the world renowned El Bulli restaurant in Spain and was head chef at the Delfina restaurant, for ten years 
• A (120g) portion of cobia delivers 38% and 24% of the RDA's* for protein and saturated fat respectively for an adult male and is also a good source of long chain omega 3