Wrap the individual steaks in double-layer cling film, then return them to the freezer for later use. Allow the fish to temper for 10 minutes and cut into approx 150g portions (or four pieces). If you do not want to use the whole fish, remove it from the pack while the fillet is still frozen and place it skin side down on a chopping board. The fillet contains pin bones at the head end and can be cut easily into steaks (recommended) or cooked whole. Identifiable by its colour, which is verging on black, its tender and flaky flesh and its nutty flavour with high omega-3 content, an exceptional fish that boasts a velvety texture.īlack cod works well with intense flavours like miso, citrus and onion. MSC Certified sustainable, line-caught in the translucent icy waters of the Gulf of Alaska. If you order this item with any fresh or live seafood, gel packs will be used instead - meaning the product may partially thaw in transit.Chef Nobuyuki Matsuhisa made Black Cod (Sablefish) famous for his black cod and miso recipe. This product ships frozen with dry ice if all other items in your order are also frozen items. Harvest Area: Wild Caught from the West Coast, Pacific Waters A popular way Black Cod is prepared in restaurants and households is broiled or baked with a miso or ginger glaze on top to bring out its rich and buttery flavors. Due to its high oil content, black cod is also an excellent source of heart-healthy omega-3 fatty acids, making it a healthy and delicious choice for seafood lovers. It is a versatile fish that can be prepared in a variety of ways, including grilled, roasted, or smoked. The taste of black cod is often described as a combination of buttery, savory, and slightly sweet flavors, with a mild yet distinct oceanic flavor. Black Cod has a distinctively rich and buttery flavor making the delicate texture just melt in your mouth. Also known as “Poor Man’s Chilean Sea Bass”, or “Butterfish,” Black Cod is a deep-sea fish caught from the Pacific Ocean.

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