Black cod, also known as Sablefish or Butterfish, is a gourmet fish with a super-rich and buttery flavor. This fish is super popular around the world and just now becoming very popular in the United States. Baked, grilled, or smoked, this fish will blow you away!
-Wild Caught, all natural, boneless fillets
-Contains 6 oz. fillets, individually vacuum-sealed
-Bakes in 15 minutes
All Shipments for MT & WY are shipped Monday - Wednesday. All other states are shipped Monday - Tuesday. If you place an order after these days it will ship the following Monday. Shipping fees do apply to applicable states at checkout.
Home Delivery occurs in certain towns throughout MT, WY, ID, & SD. If you are ordering for Home Delivery in your town, your order will automatically be put into our next Home Delivery Route in your town. If you would rather have this order shipped please reach out to hello@alaskanseafoodguys.com for us to arrange!
We ever tasted black cod until we bought it from you. Now it is our most favorite fish always fresh tasting with a beautiful texture.
I find that I much prefer black cod to regular cod. I'm a person who generally uses lemon with almost all types of fish but recently just for a change, I decided to try it with lime and a bit of garlic. This will be my "go to" when I want something different from now on. Fish from the Seafood Guys is the best in my opinion!
We were not as happy with the black cod as we were with our past order of cod. The texture was mushy but the flavor was great - not sure if I'll buy again
Black cod is my favorite dish to eat. This did not disappoint. Excellent tasting, obviously frozen fresh, absolutely delightful
Besides a simple grilling of this buttery fish, an elegant version of preparation comes from Japan: Nobu's Miso-Marinated Black Cod
SERVES4
INGREDIENTS
• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup white miso paste
• 3 tablespoons granulated sugar
• 4 (8-ounce) black cod fillets
INSTRUCTIONS
1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
3. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes,…
