This is a cobia farm off the coast of Puerto Rico. Rumor has it that they are making more plans to raise red snapper, the most overfished indigenous reef fish in our Gulf of Mexico.
I have eaten this cobia and its quality is only rivaled by the aquafarmed Kona Kampachi.
Jj
April 1, 2008 at 7:57 pm
Snapperfarm has taken ‘fish farming’ into new waters. Avoiding all the negatives of farming at closed-in quarters along seacoasts, its cages are deep under pristine ocean waters. Now that’s truly sustainable. Cobia, a firmsih white type of fish, whether as a sushi or grilled, is as versatile as a chef’s creativity.
April 3, 2008 at 7:10 pm
I have had cobia from Snapperfarm as well. I love the fact that it grows out so quickly. And it does taste good. They are using the same technology as Kona Blue uses for the cages. They like kona are just a stepping stone to fully sustainable fish. We need more fish like Tilapia raised better and not fed on a diet of wild caught fish. SAVE THE MENHADEN.