Smoky Southwestern Cobia Spread

Because cobia is a firm meat with some fat content it holds up well when lightly smoked, imparting a pleasant flavor to this southwestern-inspired spread. If you prefer a dip, simply add a little whole milk until you get the desired thickness.

smoky_southwestern_cobia_spread_girlgamechef

Time:               15 minutes

Serving size:  ¼ cup

Serves:            6-8 as an appetizer

½ c. cream cheese, softened

¼ c. mayonnaise

2 ½ tsp. chipotle peppers in adobo (or to taste)

¼ tsp. ground red chipotle powder

Juice of ½ a lime

1 roasted jalapeno pepper, peeled, small dice (or to taste) *

1 (½ “ thick) slice charred yellow onion, about 3 Tbsp., small dice**

5-6 oz. smoked cobia or other white, flaky fish, crumbled into small pieces

Using a hand mixer or whisk, thoroughly combine cream cheese, mayonnaise, chipotle in adobo, chipotle powder, and lime juice until no pieces of cream cheese are visible. Add jalapeno, onion, and fish and stir gently to combine. Refrigerate several hours or overnight to allow flavors to blend. Serve with crackers or tortilla chips.

* To roast jalapeno: Use a gas grill, gas range burner, or broiler to char the outside of the pepper, turning occasionally to char all sides evenly. Remove from heat and put into a covered container and let stand 10-15 minutes. Use a small knife to scrape off the skin then cut in half and remove all veins and seeds.

 ** To char onion: Heat a small skillet over high heat, put onion slice into dry skillet and cook several minutes on each side until edges turn black in places. Remove from heat, cover, and let stand 10 minutes. Onion will continue to cook and soften as it stands.

Cobia_fishing_girlgamechef

Cobia fishing season in Virginia is open mid-June – mid-September, which means anglers have three months of exciting opportunities to reel in one of these tasty, feisty, powerful fish. Since they grow up to 6 feet long and can weigh 100 pounds or more, one good-sized cobia can provide several meals for a family. The raw meat is pinkish and cooks up white, firm, and flaky, making it suitable for multiple cooking methods including grilling, pan-searing, and baking. Its mild flavor - often described as buttery, clean, and fresh - is similar to mahi-mahi and works well with a wide variety of flavor profiles. Wild caught fish will be less fatty than farm-raised cobia.

 As cooks and hunters/anglers we should know where our food comes from and how it is treated. The Monterey Bay Aquarium Seafood Watch (https://www.seafoodwatch.org/) is a non-profit program that helps consumers and businesses make choices for a healthy ocean. They identify US farm-raised cobia as best choices and good alternatives to wild caught depending on the farming method. Under US regulations, wild-caught cobia are an eco-conscious choice because they are sustainably managed and responsibly harvested.

 In the US, more wild cobia are harvested by recreational anglers than by commercial fishing; according to the National Oceanic and Atmospheric Association (NOAA), hobby fishermen landed more than 4.6 million pounds, compared to only 131,000 pounds commercially. They are most abundant from Virginia south through the Gulf of Mexico and migrate seasonally. Fishing for cobia is by permit obtained through the Virginia Marine Resources Commission (VMRC). Current year’s limits are also available on the VMRC site.