Cobia (Sangra)

Fresh Cobia Fish (Sangra) – Firm, Juicy & Perfect for Grilling

Cobia Fish, locally known as Sangra, is a premium saltwater fish appreciated for its firm texture, juicy meat, and clean, mildly rich flavor. It is especially popular among buyers who enjoy steak-style fish cuts that hold their shape and perform exceptionally well on the grill or pan.

The flesh is dense yet moist, allowing it to absorb marinades without becoming dry. Sangra offers a balanced taste—not too mild, not too strong—making it suitable for both desi masala recipes and continental cooking. Its high meat yield and thick cuts make it a strong choice for family meals, BBQ nights, and restaurant-style dishes at home.

At Anbar Fish, Cobia (Sangra) is carefully cleaned, professionally cut, and delivered through nationwide cold-chain logistics, ensuring consistent freshness and quality across Pakistan.

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Flavor Profile

The flesh is moist with a flavor that’s mild-medium and interesting. The dark region along the centerline has a slightly darker flavor and the texture is noticeably gelatinous.

Nomenclature

• English Name: Cobia
• Local Name: Sangra, Sanglore
• Scientific Name: Rachycentron canadum

Habitat

This excellent eating fish is native to the tropical and subtropical waters.

Catching Method

Cobia is caught using Gillnets, Line Gears, and Handlines.

Physical Attributes

Cobia has Scales on the body. It has a jutting lower jaw, a rather flat head, and light-brown sides, each with two lengthwise, brown stripes. The dorsal fin, a distinctive feature, consists of a row of short spines followed by a long, soft-rayed fin.

Color

Cobia is dark brown with a single dorsal fin. Young cobia have distinct coloring, with alternating black and white horizontal stripes and splotches of bronze, orange, and green. Cobia is often mistaken for sharks.

Size

On average, the Cobia size range is 1000 to 7000 grams per fish. However, other sizes are also occasionally available.

Cutting Preferences

Cobia is preferred for boneless fillet and steaks.

Approx. Cutting Yields

• Whole: 100%
• Gutted: 80%
• Headless and Gutted: 70%
• Slices: 70%
• Boneless: 45%

Why Cobia Fish (Sangra) is Popular

• Firm, steak-like texture
• Juicy meat that doesn’t dry easily
• Excellent for grilling and pan-searing
• High meat yield with thick cuts
• Suitable for both desi and continental recipes

Health Benefits of Cobia Fish

• High in quality protein
• Naturally low in saturated fat
• Supports muscle strength and daily energy
• Filling yet light when cooked properly
• Fits well into balanced diets

(Fresh fish with no artificial additives or preservatives)

Best Ways to Cook Cobia Fish (Sangra)

Grilled Cobia – Lemon, garlic, and herbs
Pan-Seared Steaks – Crispy outside, juicy inside
Masala Fry – Light spice coating
BBQ Fish – Ideal for skewers and fillets
Light Curry – Short gravy to preserve texture

Chef Tip: Marinate Cobia for 20–30 minutes before cooking. Grill or pan-sear on medium-high heat to lock in juices and enhance flavor.

Frequently Asked Questions (FAQs)