Black Cod Fillets & Burger (Sablefish)
Wow! Flavor that melts in your mouth.
Alaska Black Cod --also known as Sablefish-- with its velvety, rich flavor and delicate texture recalls its other name - Butterfish. Caught wild in Alaska's icy, pristine waters.
*Strips will be 4 to 6 Strips per pound. Each strip will weigh 3 to 4 ounces each.* *Fillets will be skin on and bone in. Approximately 8 ounces each. Flash frozen.*
The New York Times food pages calls Alaskan Black cod "the aristocrat of the ocean."
Sweet, delicate and intensely flavorful, our Sablefish lends itself to a variety of preparation styles - whether it's grilled, smoked, poached or roasted, the results are excellent. The fish's richness has a natural affinity for ingredients like yogurt, cucumbers and beets.
- Single serving: 3.5 ounces
- Calories: 250
- Total fat: 20g
- Omega-3 Fatty Acids: 1800mg
- Protein: 17g
- High in Omega 3 fats and potassium.
- Alaska Black Cod
8 lbs. Fillets
- Prime-cut Strips
6 lbs Prime-cut Strips
- Burger1 lb. packages. This is loose meat, not pre-formed patties.$19.95 lb.
- Our customers also like Cherry Wood Smoked Black Cod
Miso Bronzed Black CodMakes 4 Servings.
- 24 oz. Black Cod (Sablefish) Fillets, (4 fillets)
- 1 cup cooking sake
- 1 cup mirin (sweetened cooking sake)
- 1 cup sugar
- 1/2 cup brown sugar
- 3 cups organic shiro miso (regular miso is acceptable)
- In a sauce pan place sake and mirin bring to a boil and burn off alcohol, lower heat and add miso paste, mix and cook on low heat until smooth for approx. 20 minutes, stir frequently so the miso doesn't burn. Add sugars and stir until smooth and sugar dissolves. Remove from pan and let cool in fridge stirring occasionally.
- After marinade is cool, pat fish dry and place in marinade covering all surfaces for 48 hours.
- Place fish on lined baking sheet pan skin side down in a broiler for 5 minutes. Flip fish to skin side and finish cooking for 5 minutes. If broiler is not available, a regular oven at 375 degrees F for the 7 minutes each side or until desired caramelization.
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