Word: cobia
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Sated with salmon and sole? Tired of tuna? Creative chefs have begun to challenge taste buds with such species as amberjack, cobia and pout. For good measure, some imaginative toques are cooking the sea creatures with ocean-born vegetables: alaria, arame, hiziki, kelp...
Sated with salmon and sole? Tired of tuna? Creative chefs have begun to challenge taste buds with such species as amberjack, cobia and pout. For good measure, some imaginative toques are cooking the sea creatures with ocean-born vegetables: alaria, arame, hiziki, kelp...
Miami's new fare depends on a wealth of fresh tropical materials, but the pride of the region is still its fish. Indian River soft-shell crabs and conch are year-round regulars on menus, as are pompano, dolphinfish, yellowfin tuna and lesser-known delicacies like wahoo and cobia, both meatier, more flavorful catches. There are endless variations on snapper -- yellowtail, mangrove, hog and mutton -- all of them sweeter, firmer and more tender than the red snapper shipped out of state...
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