Alaskan Sablefish (Black Cod) - Skin on fillets
Alaskan Sablefish (Black Cod) are long and sleek, and distinguished by their dark brown, gray, or black scales. They are highly prized for sushi.
The moist, velvety white flesh of Sablefish can be baked, poached, broiled, or grilled. Whole fish (or large fillets) can be roasted with the skin left on. The Sablefish's high oil content, rich with Omega-3 fatty acids, is renowned for its rich, buttery flavor. The high oil content keeps it moist when barbecuing or smoking---techniques that have been common for centuries among the indigenous tribes of the Pacific Northwest.
Sablefish (Black Cod) is not a true cod, so it should not be substituted in traditional cod recipes.
Our Sablefish fillets are sold in 1 lb. sizes. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
Chef Nobu Matsuhisa has popularized black cod with his famous Black Cod with Miso recipe:
A signature at Nobu restaurants, this sweet-savory fish dish has been cloned by chefs all over the world. Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat.
- 3 tablespoons mirin
- 3 tablespoons sake
- 1/2 cup white miso paste
- 1/3 cup sugar Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick Vegetable oil, for grilling.
How to Make It:
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
The marinade can be refrigerated for up to 1 week.
Spicy, full-bodied Gewürztraminer.