Originally Posted by
trueblue
cut out all red / brown flesh - only keep white flesh. anything red will taint the flavour and is why a lot of people think they taste bad - because they didn't prepare the fish properly
also be a bit heavy handed when skinning, take more off than you would for other fish species to ensure no colour left on the fillet
then just crumb or batter and deep / shallow fry
very good eating, quite contrary to some popular opinion
a good cobia puts a lot of good meals in the freezer.