The only member of the Rachycentridae family, and with no known relatives, the cobia is in a class by itself and a popular food and sportﬁsh for inshore anglers in areas where it is prominent.
IdentificationThe body of a cobia is elongated, with a broad, depressed head. The ﬁrst dorsal ﬁn consists of 8 to 10 short, depressible spines that are not connected by a membrane. Both the second dorsal ﬁn and the anal ﬁn each have 1 to 2 spines and 20 to 30 soft rays. The adult cobia is dark brown with a whitish underside and is marked on the sides by silver or bronze lines. A cobia’s shape is comparable to that of a shark, with a powerful tail ﬁn and the elevated anterior portion of the second dorsal ﬁn. It can be distinguished from the similar remora (Remora remora) by the absence of a suction pad on the head.
Size/AgeCobia can grow to a length of 6 feet and a weight of 90 pounds, the average size being 3 feet and 15 pounds. They generally live 9 to 10 years. The all-tackle world-record cobia weighed 135 pounds, 9 ounces.
Life history/BehaviorAdult cobia often swim alone or among small schools of other cobia or sharks. They are believed to spawn in the offshore waters of the northern Gulf of Mexico during the late spring, between April and May, and the larvae migrate shoreward. Cobia migrate from offshore to inshore environs, as well as inshore from east to west and vice versa. Little about their movements has been conﬁrmed.
Food and feeding habitsCobia feed mostly on crustaceans, particularly shrimp, squid, and crabs (thus the name “crab eater”), as well as on eels and various small fish found in shallow coastal waters.
Other Namesling, cabio, lemonfish, crab-eater, flathead, black salmon, black kingﬁsh, sergeant fish, runner; French: mafou; Japanese: sugi; Portuguese: bijupirá.