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Just about everybody loves cobia. The popular fish has lots of nicknames such as ling, lemonfish, mudshark and cobes.
No matter what you call them, they are a highly prized game and food fish.
Cobia look like large remoras and small sharks at first glance. They even have the same colorings.
These fish migrate this time of year in depths of 6 to 150 feet. At times, they can be found tailgating different varieties of rays, sharks, or even whale sharks. They are like scavengers, waiting for scraps from their host fish.
Most cobia weigh 15 to 40 pounds, although larger ones have been caught locally.
The world record cobia is just over 135 pounds. Cobia are strong, hard fighters. Since they keep company with sharks, it has been said that sharks won't eat them. However, this is not true: sharks will eat a hooked cobia that is sending off distress signals, just as it will eat any other fish.
On the table, cobia are excellent eating, regardless of how you prepare them. The meat is firm and white and has a very hearty flavor.
Cobia are being farm raised successfully in various parts of the country. I saw some filleted, farm-raised fish the other day and it looked just like wild cobia.
Cobia are not very choosy eaters. They will take just about anything that is tossed in their path: a live or dead bait, or a fluffy jig with a plastic worm on it.
One thing that's strange is that you usually have a short window to catch the cobia. For some reason, they appear and disappear like ghosts. So, if you think you see one on a fishing trip, be rigged and ready to cast on a second's notice.