Wahoo and Cobia are both great at eating fish from warm ocean waters. Wahoo from Hawaiian waters and Cobia from the Atlantic Ocean.
Wahoo
With its long, smooth, torpedo-shaped body, Wahoo is one of the fastest fish in the ocean, reaching speeds of up to 75 miles per hour. It is related to tuna and mackerel and can be found in tropical and subtropical waters around the world. It is also found under the names of kink fish, peto, and most commonly, ono, which is the Hawaiian word for good food. It is believed that the name Wahoo came from the name of the island Oahu, where fish abound. The Wahoo has very small scales with a large mouth and very sharp teeth. It is an iridescent blue with silver sides and has blue vertical bands running the length of the fish. It is a colorful fish, but like the Mahi Mahi, it fades in color very quickly after death. It looks very similar to the barracuda although the barracuda has larger teeth and larger scales. The Wahoo is an important sport fish because of its speed and great taste but is not commercially important. The majority of marketed fish comes from the Hawaiian area. It is a fast growing fish and the average catch ranges from 8 to 30 lbs but they have been known to reach 180 lbs and over 8 ft in length. Wahoo has white to light gray flesh that is lean, delicate in texture, and has a mild flavour. The best way to cook a Wahoo is by baking, grilling, broiling, sautéing, sautéing, broiling, or poaching.
Cobia
A fairly new entry into the US fish market, the cobia is found in warm waters around the world and in US waters on the Atlantic coast. It has a thin body with a flat head and a prominent lower jaw. It is dark brown with a white belly and a dark band from eye to tail. It has smooth skin with small scales and has been known to reach 150 pounds and 78 inches in length. Cobia can be found under many regional names with some of the most common being black kingfish, lingfish, and lemonfish. Because of their size and great-tasting meat, they are highly prized by sport hunters. They do not travel in large schools, so their commercial importance is not great. Because of this, the majority of the cobia on the market are grown in Asia, Panama, Mexico, and more recently, the United States. It can grow to over 10 pounds in the first year making its future in fish farms very promising. Cobia flesh is light brown in color and turns snow white with cooking. It has a rich sweet flavor with a taste comparable to mahi-mahi and an oil content comparable to salmon. The best way to prepare cobia is by baking, grilling, broiling, sautéing, or poaching.