Description
Cobia — Kadal Viral in Tamil — is a firm, meaty fish with dense white flesh and few bones, prized for thick steaks that grill, fry and curry superbly.
Loved across communities
A favourite with Tamil and Sri Lankan cooks, and increasingly sought-after by anyone who wants a substantial, steak-like fish. Its dense flesh makes it feel like a proper main event.
Popular dishes
Think thick cobia steaks marinated and grilled, a crisp cobia fry, and a hearty cobia curry. The firm flesh holds beautifully on skewers and the barbecue.
Recipe ideas
Cook it in a Goan fish curry or bake it as Fish Nirvana. More in our seafood recipes.
Prepared your way, packed fresh
We cut it to order — thick steaks, clean fillets, or curry cut. Every order is prepared by hand, then vacuum-packed in an individually sealed bag and dispatched fresh on the day it leaves us, at £14.49 per kg.
Good to know
Is Cobia the same as Kadal Viral?
Yes — Kadal Viral in Tamil. It’s a firm, meaty fish known for its thick, steak-like cuts.
What does cobia taste like?
Mild and clean with dense, meaty flesh — closer to a firm steak than a flaky fish, which is why it grills so well.
Does it have many bones?
Few — it cuts into thick, firm steaks and fillets that are easy to eat.
What’s the best way to cook it?
Marinate and grill or barbecue the steaks, or cook it into a hearty curry. It holds together however you cook it.
How is it packed for delivery?
Cut to order, vacuum-packed in a sealed bag and sent chilled, so it arrives fresh and clean with no leaks in the box.
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