Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath

► Cobia sashimi reached tender texture at day 7 storage. ► Cobia sashimi could not be served in raw because of poor freshness indexes. ► Ultrasonic processing successfully tenderised cobia sashimi after 60 min treatment. ► Ultrasonic treatment could accelerate biochemical reactions of cobia sashimi. ► Ultrasound can improve sashimi textural properties with good fresh quality.