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BLACK COD
Black Cod, Anoplopoma fimbria, also known as Sablefish, is found in the North Pacific waters between California and Alaska.
This slim, relatively small fish is a staple in Japanese cuisine, and since the seventies majority of Alaskan black cod was exported to Japan. Not any more. It is gaining acceptance in the United States, primarily in white-tablecloth restaurants, and more and more chefs are offering this delicacy as their signature dishes. This trend started when some restaurants and fish retailers began using the sable instead of Chilean Sea Bass, which an environmental activist group attempted to protect.
The pinkish meat of Black Cod is very delicate, buttery and full-flavored. Front part of a fillet has a thick bone running across, but a thin tail is totally boneless.
Best cooking method: Fillet or steak of Black Cod is excellent poached in rich sauce or served on top a stew. It could also be fried or baked. It is a little too flaky to be grilled, but with enough skill it makes a delicious BBQ tidbit.
Substitutes: Chilean Sea Bass, Lingcod.
How do you cook your fish? HERE’S HOW WE DO black cod AT GORDON’S:
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| 4 black cod fillets, about 1/2 pound each
3 cups Sweet Miso
Pickled Ginger for garnish
Pat fillets thoroughly dry with paper towels. Slather the fish with Miso and place in a non-reactive dish or bowl. Cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
| Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes. Arrange the black cod fillets on individual plates and garnish with ginger. Add a few extra drops of Miso to each plate. |
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