One of the best things about catching cobia or spadefish — in addition to their fantastic fighting ability — is their value as table fare. Many anglers believe these to be some of the finest-eating species to be found in nearshore waters.
Many different recipes are available for cooking cobia and spadefish, and like all oceanic species, freshness is critical to maintain good texture and a quality meal.
Cleaning these fish isn’t difficult, most will filet them and remove all bones and bony material, preserving nice slabs of beautiful meat. While some prefer marinading the meat, a popular method is to use blackening seasoning and lightly grill the meat.
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