From The Fishmonger: Black Cod (Butterfish/Sablefish)

Inspired to cook a whole fish? Here's another great sustainable option. Black cod, which also goes under the names butterfish and sablefish, is a rich white-flesh fish with a moist, succulent texture. Its habitat stretches from the Bering Sea to California, and the Monterey Bay Aquarium Seafood Watch ranks black cod from Alaska as a "Best Choice."

Even though this fish is marketed as "black cod," it is not a true cod. Black cod has one of the highest levels of healthy Omega-3 fatty acids, which give them their silky and rich texture and flavor.

It does well grilled, smoked, broiled, poached, in crudo, roasted, or slow-cooked in a confit. Black cod is too rich for dishes like ceviche, but black cod can be eaten as sushi, or sliced thin raw and dressed with some Meyer lemon juice and sea salt. Its high fatty content makes it forgiving to the novice cook.

Choose fish that is firm and pearly white, and has a clean smell, like the ocean.

It's Reader Request Week at The Kitchn! This post was requested by Janet Brandt.

(Originally published 2010-05-13)

(Image: Kathryn Hill)

Comments (8)

I tried black cod and hated its mushy texture, its very oily flesh and slick feel on my tongue. The fish dealer told me it was a firm, white fish similar to ling cod. I have news for him. Ling cod, yes, black cod, never again.

I've been wanting to try out this recipe for Faux-Nagi (fake unagi). Unagi, eel, is one of the least sustainable choices - I appreciate that Monterey Bay Aquarium is providing alternatives.
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/recipes/fauxnagi.aspx

The Japanese have the best recipe for Black Cod with Miso. It's amazing and so simple. You can find master chef Nobu Matsuhisa's recipe at the link below.

http://rasamalaysia.com/recipe-black-cod-with-miso/

Agree that the texture might not be for everyone. It is not a firm white-fleshed fish. I like it okay, but my fiance calls it "gray-fleshed" and after trying it once, he's going to avoid it.

I'm kind of amazed at how many people here dislike black cod. When I had it at Nobu, it was firm, yet gave up itself in flakes to my fork. It was so good, I ate the whole serving in about 60 seconds. Since The Kitchn put up the Nobu miso black cod recipe, I can't wait to try it in my own kitchn, er, kitchen :)

@TMUNAR - I agree that the Nobu recipe for black cod is defintiely an amazing preparation, perhaps the most famous, but I had to laugh when you say "The Japanese have the best recipe" ... as if the nation of Japan created the Nobu recipe.

I tried the miso black cod recipe and could not stand the taste of the fish. Just too strong for me I guess... I will try the same miso marinade on some halibut or salmon next time.

i've only had black cod once...make that many times made the same way at the same restaurant. it was a miso black cod as well made at restaurant muramoto in madison, wi. So delicious. Its picked my many local chefs as their favorite dish in town.