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.
(Originally published 2010-05-13)
(Image: Kathryn Hill)