Cobia

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.