The diet for the experimental cobia was the fresh meat of
Dussumier's anchovy Thrissa dussumieri. Dussumier's anchovy with
bodyweight about 50–80 gwere bought frommarket and then handled
by removing head, cauda and bones. The fish meat obtained was
chopped to pieces suitable for cobia feeding. The chemical composition
was 74.86% water, 16.69% protein, 4.94% lipid and 3.41% ash, and gross
energy content was 5.36 kJ g−1 for this diet.