#MacroMonday Fish: Revealed

#MacroMonday Revealed!

Know what the image is below?  Scroll down to find out.

THE IMAGE ABOVE IS A MACRO SHOT OF A Cobia.  DID YOU GET IT RIGHT?  READ ON TO FIND OUT MUCH MORE ABOUT THIS HIGHLY SOUGHT AFTER GAMEFISH. 

Were you guessing what fish was featured in the close up photo on Instagram or Facebook from Monday? The answer was a Cobia. If you guessed correctly, congrats!

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The Cobia is one of the favorite sport fishes of Floridian anglers because it can be found throughout the state and is a great eating fish. These fish average around 30 pounds, but the Florida record is 130 pounds, caught out of Destin, Florida. Cobias are often known to congregate around buoys, markers and floating debris, much like the Triple Tail or Mahi Mahi. These fish are highly migratory and migrate south during the winter, to avoid water temperatures that approach the upper 60s in the north. 

Anglers target these fish by sight fishing along beaches, around structure or while groups of these fish follow large marine animals, such as rays or whale sharks. A hungry Cobia will eat just about any bait you throw at it, whether live or artificial, but often times, these fish are easily spooked and are uncooperative. Spinning tackle ranging in the 15 to 30 pound range is most commonly used with are variety of both live baits and lures. Using crabs and small baitfish are your best bet for a hookup. 

Cook your Catch

Cobia with Lemon Caper Sauce (by Betty Crocker)

Ingredients

  • A third cup all-purpose flour

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 1 ¼ lb cobia or sea bass fillets, cut into 4 pieces

  • 2 tablespoons olive oil

  • 1/3 cup dry white wine

  • ½ cup reduced-sodium chicken broth

  • 2 tablespoons lemon juice

  • 1 tablespoon capers, rinsed, drained

  • 1 tablespoon chopped fresh Italian parsley

 Directions

  1. In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.

  2. Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.

  3. Serve sauce over fish; sprinkle with parsley.

 

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