Our Sablefish (Black Cod) is also know as butterfish – which aptly describes its richness. It is caught in waters nearly 2,500 ft. deep off Alaska’s pristine coast. Fillets are boneless and skin-on, average 1.25 lbs.
Here’s a traditional Black Cod with Miso recipe from Food & Wine. It’s 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.
Monterey Bay Aquarium’s SeaWatch gives this hook and line caught black cod a “best choice” rating.
HANDLING INSTRUCTIONS – Black Cod
Skin-on / boneless fillets. Ships frozen. Keep refrigerated for up to 7 days, or keep frozen.