Eating with Your Eyes. Wild vs Farmed: Dusky Kob Tongue Taste Test

The suitability of dusky kob [Argyrosomus japonicus (Sciaenidae)] for aquaculture has moved a step forward thanks to the efforts of South African animal scientist Molatelo Junior Madibana who has managed to grow the fish to market size. Recently he conducted a study designed to evaluate the taste, fillet texture, and odour of cultured dusky kob compared to the wild specie known locally as kabeljou which is RED listed by the South African Sustainable Seafood Initiative.