Defrost your frozen black cod and begin preparing by bathing in a marinade of sake, mirin, white miso paste and sugar.

You’d be surprised how easy it is to blow your dinner party guests away with your take on Nobu’s classic black cod dish. This fish’s silky smooth, fatty, white meat became the talk of the town when renowned chef Nobu Matsuhisa began serving his now famous miso-marinated black cod dish in his eponymous restaurants all over the world. Come to think of it, it isn’t technically a cod either.Īlso known as sablefish, these dark grey, deep-sea dwellers are common to the Northern Pacific Ocean and can sometimes reach up to 90 years of age.īlack cod often goes by the nickname “butterfish”, which might give us a clue as to why they have become so highly prized. 'The high nutritional value and melt in your mouth flavor of black cod makes it a favorite at the Kurian household' says Jenn Kurian, co-owner of Wild for Salmon.Despite its name, black cod isn’t technically black. The omega-3s are primarily DHA and EPA, the most studied, beneficial and readily usable by the body. This delicious whitefish is the perfect option if you're looking to add some heart and brain healthy variety to your weekly menu. Years spent in the deep cold waters gives black cod more omega-3 fatty acids than most salmon species. Interestingly, black cod is not part of the cod family, leading to the Sablefish name becoming more widely recognized. It is sustainably caught using long line fishing gear. This fish can live up to 90 years, spending its life in the frigid waters of the North Pacific at depths of up to 5000 feet. Our black cod comes from our trusted partners Seth and Chris at Yakobi fisheries in Southeast Alaska. The high concentration of healthy fatty acids give this fish its distinctly decadent flavor. The portions have a buttery, sweet flavor with a delicate flaky texture.

Our 6 oz wild Alaskan black cod portions are the perfect size for an individual meal serving.

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