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Pacific North West
Black Cod

Black Cod (Sable Fish) is a lovely fish  that is popular in sushi bars but not readily found in markets.  It has a firm oily texture that when cooked flakes at the touch of a fork.  It is sweet, full of omega 3 oils and will literally melt in your mouth. 

Five years ago long time Alaskan Fisherman Mark Harrington brought some in for us and we now have frozen filets available on a year round basis. The good news is that at different times of the year we offer fresh Black Cod and it's a real treat.  Fresh black cod is a rarity so I will probably say this twice...sign up for our newsletter and blog in order to know when its available.Miso Marinated Black Cod is still my favorite recipe but their are lots of ideas online. 

The selection of fresh seafood we ship out of Seattle changes according to the seasons so we encourage you sign up for our weekly email that will keep you up to date on what our fisherman are bringing in.  Our supplier works with day boats and the seafood is sustainably harvested.  We highly recommend assorting other items of from this source in order to make the minimum.  The frozen Spot Prawns for example and at  different times of the year there are wild greens, morels and mushrooms from foragers that comb the forests of the North West. Most of what we offer in seafood is fresh but if you have a craving during the off season for wild caught Columbia River King, Black Cod, Spot Prawns, Dungeness Crab or Halibut our suppliers in Seattle keep an ample inventory of frozen product that has been handled professionally.

  A 10 pound minimum shipment can be sent overnight anywhere in the country for $16.95!  Can be combined with other items. Need to plan just give us a call 970-257-1557 well help you put better seafood on your table every week.

Nobu Style Miso Marinade...Yield 1 cup (more than enough for a pound and a half - two pound filet)   Ingredients   ...¼ cup cooking sake   ...½ cup mirin (sweet cooking sake)   ...½ cup sugar   ...2 TBS Brown sugar   ...1 cup Shiro miso or regular miso

Directions...In a sauce pan on high heat mix the sake and mirin and bring to a boil, for 2 minutes  (this burns off the alcohol). Turn the heat to low, add the miso paste and cook until smooth about 20 minutes, stir frequently so the miso does not burn. Add the sugars and stir until smooth about 5 minutes. Remove from pan and let cool. 

Trim Black Cod and cut into pieces marinate overnight up to several days (at least a few hours) in 3/4s of the miso sauce.  When ready to cook pull fish out of marinade and squeegee off excess marinade with your fingers.

Method 1...preheat a grill. Place the fish skin-side-up on the grill, and grill 3 minutes until fish browns. Turn and grill until the other side is browned another 2 to 3 minutes. Finish with indirect heat on a not so hot part of the grill or turn off the burner directly under Cod and bake for 5 to 10 minutes depending on thickness until fish flakes easily. Most of the pin bones will be obvious pull with tweezers and enjoy.

Method 2... Preheat oven to 400°F...  Place the fish skin-side-up in a broiler pan and broil 3 minutes until fish browns. Turn and broil until the other side is browned another 2 to 3 minutes. Turn off broiler and finish on bake for 4 to 6 minutes depending on thickness, until fish flakes easily. Pull pin bones and enjoy.  Just like salmon it may be easiest to slide a spatula between the skin and the flesh to plate!

(Half way to the tail is a column of pin bones that you should ignore till after the fish has been prepared.  Impossible to pull when raw they will show themselves after grilling or broiling and come out easily with tweezers before serving.)