Marine Farms and Gelazur launch Cobia to France –

Marine Farms and Gelazur launch Cobia to France Published:  13 January, 2011

Marine Farms, aquaculture expert and pioneer of cobia farming (Rachycentron canadum), has reached an arrangement with the French importer, Gelazur for the distribution of cobia to the French market. Gelazur, which is the leading French frozen seafood specialist, has secured an exclusive deal for sales in France with Marine Farms.

Cobia is sustainably farmed to the highest European standards in an open sea farm and has all the qualities needed to be successful in the French market. It has firm white flesh, excellent eating qualities, is a good source of omega 3, and is incredibly versatile. Cobia can be baked, fried, grilled, poached and even served as sushi; all with equal success.

Gelazur will use the opportunity of the SIRHA show (, the leading European hotel catering exhibition, which takes place in Lyon from Jan 22nd to 26th 2011, to launch cobia to the French market.

Cobia, which the Japanese call “tropical salmon”, will be on sampled at Gelazur’s stand. This will be an excellent opportunity to present cobia’s incredible versatility and flesh quality to French chefs and catering professionals.

From February, Gelazur will offer a complete range of cobia loins and fillet portions targeting both catering and retail systems. The French importer and distributor currently supplies central cut fillets in retail packs for supermarket chains. 

Over the last six months, sales of cobia have gone from strength to strength, with Marine Farms receiving orders from across Europe and South East Asia.

The launch to the French market will be supported by a consumer PR campaign that will emphasise cobia’s versatility and ease of preparation to chefs, caterers and consumers.

Clients and consumers who wish to find out more can visit Gelazur’s website ( or find recipes at Further info can be found at

The promotional campaign will emphasise how Marine Farms has used its decades of experience to ensure that cobia is produced in Vietnam to the highest possible standards, in sustainable ways that preserves the natural environment whilst respecting both human social living and animal welfare.

Mark Warrington of Sea Products of Scotland, the sales and marketing arm of Lakeland Group, the UK subsidiary of Marine Farms, is delighted with the deal with Gelazur: “We believe that cobia has all the required qualities to be extremely popular with French consumers. It’s easy to prepare, sustainable, incredibly versatile and has a great flavour. It’s really the quality fish of the future. Gelazur has an excellent reputation within the industry and we are therefore sure this venture will be a great success for both parties.”

In offering to alternative fish recipes here are a few tasty choices for Cobia:


Prep time: 10 minutesCook time: 20-25 minutesServes 4

4 x 120g cobia steaks3 tbsp pesto (75g)4 slices Parma ham (50g)250g spinach850g floury potatoes, diced100ml semi skimmed milk

1. Preheat the oven to 200oC, gas mark 6. Then cut the steaks nearly in half and spread half the pesto in the centre.  Spread the remaining pesto over the surface and season with pepper.

Parma wrapped cobia with spinach mash

2. Cover each with a slice of ham and tuck the edges underneath, transfer to a small roasting tin.  Roast for 20-25 minutes* or until cooked throughout.

3. Meanwhile, cook the spinach in a large pan for 2-3 minutes until wilted, drain thoroughly.  Cook the potatoes in boiling water for 10-15 minutes until tender, drain and return to the pan.  Mash well, add the milk and spinach and season.

4. Serve the mash topped with the wrapped cobia and drizzle the cooking juices over the top.

*Final cooking time is dependent on the thickness of the steaks. Test the fish with the tip of a knife, there should be no resistance when pierced.



Prep time: 5 minutesCook time: 20-25 minutesServes 4

4 tbsp olive oil2 small bulbs of fennel, halved, cored and thinly sliced (300g)2 cloves garlic, thinly slicedZest of 1 orange15g fresh mint, leaves picked1 tsp dried oregano50g capers, rinsed4 x 120g cobia steaks 150ml dry white wine

Preheat oven to 180oC, gas mark 4.

Heat half the olive oil in a large ovenproof frying pan over medium heat, add the fennel and garlic and cook until softened, stirring frequently. Season with pepper and transfer to a small baking dish.

Toss with orange zest, half the mint, half the oregano and capers. Place cobia steaks on top, drizzle with remaining olive oil, oregano and season fish lightly. Pour in the wine and bake for 20-25 minutes until cooked throughout* (depending on the thickness of the steaks).

Serve drizzled with cooking juices and garnish with remaining mint leaves.

Tips: Make ahead of time by forming individual cobia parcels, dividing the ingredients equally between four large squares of parchment paper, folding the edges to seal and baking as above.

*Final cooking time is dependent on the thickness of the steaks. Test the fish with the tip of a knife, there should be no resistance when pierced.

baked cobia with fennel