There is a reason Black Cod, also known as Alaska Sablefish, is often called the aristocrat of the ocean. This is one of the richest, most luxurious whitefish available, with a silky texture and natural buttery flavor that needs very little help in the kitchen. It is forgiving to cook, stays moist, and delivers depth and satisfaction in every bite.
From a nutritional standpoint, Black Cod truly stands apart. A 4-ounce cooked serving provides approximately 1,700 milligrams of omega-3 fatty acids, making it one of the most omega-3-dense fish in the sea. For comparison, a similar cooked serving of halibut comes in closer to 450 milligrams. Halibut has its place, but when it comes to richness, nourishment, and staying power, Black Cod is in a completely different class.
This fish is excellent with nothing more than salt and pepper. Still, many of you ask for a miso preparation, so here is a version that stays simple, balanced, and easy to source.
Simple Miso Black Cod
Ingredients
2 Black Cod tails, approximately 18 to 20 ounces total
or
2 Black Cod collars, approximately 24 ounces total
2 tablespoons white miso paste
1½ tablespoons mirin
1 tablespoon sake (optional)
Freshly ground black pepper
Method
Pat the fish dry and season lightly with black pepper. In a small bowl, stir together the miso, mirin, and sake until smooth. Brush the mixture evenly over the flesh.
Let the filets rest in the refrigerator for at least 30 minutes and up to a few hours if time allows.
Broil or bake at high heat until the surface lightly caramelizes and the fish flakes easily, with an internal temperature around 135 to 145 degrees. Black Cod’s natural oil content keeps it tender and forgiving, so there is no need to overthink it.
Serve simply with rice and local, in-season greens such as spinach, bok choy, micro greens, or any tender leafy greens you find at the market, and let the fish speak for itself.
Tails or collars. Which should you choose?
Black Cod tails are naturally boneless, thinner, and cook quickly. This is true of all fish tails, making them an excellent choice for kids, newer fish eaters, or anyone who prefers a more straightforward experience at the table. They are especially well suited for weeknight meals.
Collars are thicker, richer, and contain the pin bone. They offer deeper flavor and a more luxurious texture, especially when broiled or roasted. With bone-in cuts, a slower pace at the table is part of the pleasure.
For the most curious cooks, choosing one tail and one collar is a great way to experience the entire side of the fish, a simple nod to nose-to-tail eating and a deeper appreciation of what Black Cod has to offer.
Come see us at market to see what cuts are on hand, or order ahead to be sure you get exactly what you want this weekend.
Stay well fed,
Brenna & Kenny
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