PRESENT ALONG ALL THE Brazilian coast, this fish became popular first in the Northeast region, especially in Pernambuco and Ceará. With white, tender, and delicate flesh, it does not have a lot of bones and can reach 6.5 feet in length. It can be used in moquecas (fish stews), stuffed and roasted, or cut into steaks and grilled. Fun fact: served with mashed potatoes, cobia appeared on the menu of the well-known Ilha Fiscal Ball, in Rio de Janeiro, the last event attended by Dom Pedro II as the emperor of Brazil – the country became a republic a few days later.