CHESAPEAKE CHEF
Cobia Ceviche
A light summer dish for a big summer fish—story and photos by Jay Fleming
C
obia are a summer visitor to the Chesapeake; they arrive in early June and leave in the early fall when the water starts to cool. The fish congregate to spawn near the mouth of the Bay and in the ocean just offshore. In recent years, the popularity of the cobia fishery has risen as more and more anglers are targeting cobia, even in Maryland waters. In the late 1950s and early 1960s, Onacock, Va. was the self-proclaimed “Cobia Capital of the World.” The town erected a sign at the docks on Onancock Creek claiming the title. Cobia attain huge sizes (up to 70 pounds is not uncommon), put up a great fight, and are excellent to eat. The firm texture and mild flavor of cobia meat makes their fillets an excellent choice for ceviche, a Latin American recipe that calls for cooking fish and other seafoods in citric acid. Lime juice is traditional, but lemon and grapefruit juice can also be used. Ceviche is served chilled as an appetizer and is a light and refreshing dish on a hot summer day.
ChesapeakeBayMagazine.com 32
July/August 2021
