Woo-hoo!! Thank you Joe! The snow is falling thick and fast but the memories of mussels, tiny Manilla clams and cobia linger on. Umbria may be land locked and meat-centric, but living in the Wasatch mountains of Utah really makes you feel far from the sea and fresh fish; so it’s pretty spectacular when a box of fresh fish delicacies show up at our door.
The best thing to do when you receive a box of goodies like this is to invite a bunch of people and chow down and that’s what we did.
The cobia was more of a challenge. First we had to figure out just what a cobia is and the internet served more to confuse than enlighten. Someone found a cobia and peanut butter recipe that was truly gag inducing. It’s a funny fish: the tail makes beautiful almost swordfish like steaks, while the body cavity meat is thin along the ribs and would probably be good in a soup. I opted to try it as small steaks and entertained a small crowd as I wacked apart the fish using a knife and the bottom of our Moka coffee pot. Life in the mountains is very simple so you can appreciate the allure of watching a fish with wings get wacked apart. Our cobia was quickly fried, roasted in fish stock and finished with an olive dressing. That’s a lot going on for a fish prep, but this fish seems to need a flavor boost from some sort of sauce. All in all it was a fine evening, spent with friends and family.
Grazie mille Joe & Steve!!