Cobia|Motha|

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In English it is known by many names like lemonfish, black kingfish, ling, crabeater, codfish, prodigal son, black bonito, and Cobia; in Kerala (Malayalam)- as Motha, Modha, Kuluval Mothai; in Tamil – as Kuluval and Kadal Varal.

 

Habitat

Motha is a saline water fish that thrives well in the Indian Ocean and Caribbean Ocean where the waters are warmer. They are fished and spotted from reefs, mangrove areas, and large estuaries, as they feed on smaller fish, squids, and crabs. The fish mature within 3 years and live for almost 15 years. They breed between April to September and spawn the eggs in water, safely hidden in the plankton.

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Description

Nutritional Value Facts

A person normally requires a 2000 calorie diet daily. Based on this, the nutritional breakdown of 100 grams of cooked Cobia is as follows:

  • Protein: 18 grams
  • Cholesterol: 40 milligrams
  • Calories: 87 calories
  • Carbohydrates: 0% carbohydrate content
  • Fats:  67 grams per serving
  • Saturated Fats: 12 grams per serving
  • Sodium: 135 milligrams
  • Selenium: 36.5 mcg

Health Benefits

 The wellbeing benefits of Cobia are as follows:

  • Selenium: The fish protects from excessive free radicals, prevents cardiovascular diseases
  • Omega-3 fatty acids: These fatty acids are good for heart health and remove plaque in arteries.
  • Omega-6 fatty acids: it helps to lower blood pressure levels and keep the body temperatures stabilized.
  • Vitamin D: Cobia fish reduces osteoarthritis and other bone-related problems.
  • Vitamin E: The fish oils aid in maintaining the skin supple and healthy.
  • Potassium: Prevents the occurrence of kidney stones and builds healthy cells.
  • Magnesium: It can build a strong immune system and ensure that tissues are repaired within the body.

Cut Varieties

This delicacy is available as Cobia fish is cut into Indian curry cubes, cleaned, frozen, and packaged under the most hygienic conditions.

Texture & Taste

Cobia fish looks almost like Seer Fish at one glance, but the texture and taste are way different.

The texture of the Cobia fish flesh is moist, flaky when cooked, yet firm. It is perfect for patties or fish burgers where the flesh will hold in good shape and also absorb flavors.

The taste of the Cobia fish has a sweet flavor with a tinge of salinity too, depending on the catchment areas. The meat is white, not fishy, and great for all cuisines.

 Recipe Ideas

Cobia is a delicate fish and is the best ingredient for baked fish, Kerala-style fish fry recipes, or Naadan Kudumpulli Modha fish curry preparation. For continental cuisine, you can try the Roasted Cobia recipe with chili oil and peppers.

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