Market opportunities for cobia
The main market is for whole fish produced in the first growing season.
Cobia products have strong retailer acceptance and significant market penetration in the high-end food-service sector.
Expert consumer sensory panels have rated cooked fresh cobia as equivalent to Atlantic Salmon, and superior to Yellowtail Kingfish, in terms of:
- overall appeal
The cooked flesh is white and firm with tight muscle bundles and has strong potential for value-streamed (e.g. smoked) products. Hot-smoked cobia products also display sensory characteristics as good as other hot-smoked fish products.
High-end chefs have favourably reviewed fresh cobia with descriptors like 'Wagyu of the Sea' and 'Rolls Royce of fish' (quote from Josh Niland chef, FishFace, Double Bay).
- Read the hatchery-to-plate framework for the cobia production chain (PDF, 1.39MB).
- Look through the consumer assessment and retail potential of cobia products.
- Check the aquaculture development areas in Queensland.