* * * * FULLTHROTLLE Fishing * * * *

COBIA (Rachycentron canadum) Cobia coloration is dark brown with a light underside and black fins. A dark lateral stripe extends the length of the body from the eye to the deeply forked tail. Young cobia are more colorful than adults, with spotting of green, orange and bronze and alternating black and white stripes.

IGFA All Tackle Record Weight: M-15kg (30lb) 61.50kg (135lb 9oz) Shark Bay, WA, Australia, 07/09/1985 Peter William Goulding

Typical Range: Worldwide distribution in all tropical and temperate waters except for the eastern Pacific. Cobia inhabit inlets, bays, and among mangroves; frequently seen around bouys, pilings, oil rigs and wrecks in relatively shallow waters along the continental shelf. Cobia will generally migrate between inshore and offshore locations depending on which area is closest to it’s preferred temperature of 67 F.

Common Tackle: Heavy tackle and line are often used in an attempt to stop the initial run. The usual terminal rig for natural bait fishermen in the know includes a number 5 to 7/0 hook attached to a heavy monofilament shock leader and 50 to 80 lb monofilament. In open sea, ligh tackle spinning and bait-casting tackle in the 15- to 30-pound range and a good drag system on your reel is typical. Though cobia can certainly be taken using light tackle and artificial baits, most dedicated to this sport prefer to fish using natural baits and tackle with substantially more backbone.

Common Fishing Method: Cobia are naturally curious and it is common to site fish this curious fish and cast to individuals from some distances, so artificial lures are usually preferred over bait. Trolling natural baits, casting lures, spoons, drifting or anchoring with live bait, mullet, crabs, shrimp are common methods. Regardless of the bait a fisherman might prefer to use, chumming can significantly increase one's chances of attracting and catching one of these fish.

Common Baits: They are usually aggressive and more than willing to strike a variety of artificial lures, as well as live baits. Common lures include diving plugs and a variety of jigs. Bait preference depends on location, but generally includes shrimp, crabs, eels and baitfish such as mullet and pinfish. Shadtails, grubtails or leadhead jigs and bucktails would be a good bet for taking cobia, and a standard saltwater popper or chugger prove productive. Hot-pink, chartreuse, and the universal favorite red and white color combinations are all good choices. A feather jig sweetened with a piece of squid is also a good alternative for those that can't quite decide between natural and artificial baits.

Preferred Temperature: Lower Avoidance: 64, Upper Avoidance: 86, Optimum: 66-80

Recipes:

Louisiana Style Cobia with Legumes

INGREDIENTS
5 shallots, unpeeled
3 tablespoons cane vinegar
1 fresh thyme sprig, leaves removed and chopped
kosher salt and freshly ground black pepper to taste
3/4 cup plus 1 tablespoon olive oil
1/4 cup plus 1 tablespoon butter
3 garlic cloves, minced
1/2 small onion, diced
1/4 small red bell pepper, diced
1/4 small yellow bell pepper, diced
1/4 small green bell pepper, diced
1/2 lb. fresh legumes, blanched (see note above)
1 cup crab or chicken stock
4 cobia fillets, 6 ounces each
Creole seasoning to taste
1 small carrot, peeled and julienned
1 medium turnip, peeled and julienned
1 medium beet, peeled and julienned

PERPARATION:
Preheat oven to 325 degrees F. Place shallots in a baking pan or pie plate and roast in the oven for 35 minutes, or until tender. Let cool. Peel shallots and combine in a blender with vinegar, thyme, and salt and pepper to taste. Process on high speed until smooth. While blending, add 3/4 cup oil in a slow, steady stream until the mixture is thick. Adjust the salt and pepper. Vinaigrette should keep for at least 2 weeks in the refrigerator.

Melt 1 tablespoon butter in a large skillet over high heat for 30 to 45 seconds. Add garlic and cook until toasted, about 30 seconds. Add onion and bell peppers and cook for about 5 minutes, or until wilted. Add legumes and stock and season with salt and pepper. Cook mixture for 2 minutes, or until stock is evaporated slightly. Turn the heat off, stir in the remaining 1/4 cup butter, season with salt and pepper, and set aside to keep warm.

Preheat a large, cast-iron skillet for about 4 minutes over high heat. Be sure the skillet is well seasoned. Brush cobia with remaining tablespoon oil and sprinkle all sides with Creole seasoning. When the pan is hot, add cobia. Cook cobia about 4 minutes on each side, depending on thickness. The time depends on several variables, so you may need to adjust it. The fillets should be firm to the touch. Transfer cobia to a plate to rest.

In a bowl combine carrot, turnip, and beet and toss with some vinaigrette. Season mixture with salt and pepper.

To serve mound some legumes in the center of each plate, top with cobia, and arrange salad over top. Makes 4 servings.