Alaskan Black Cod (Sablefish)

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Alaskan Black Cod (Sablefish)
 
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Buying Alaskan Back Cod online: Know What to Look for

Sablefish is also known as black cod and butterfish. It's known as gindara when prepared for sushi.

Alaskan black cod has a silky, rich texture and ultra-high Omega-3 oil content. The flesh is fairly oily, and when cooked is pearly white with large flakes. It’s flavor is particularly sweet and distinctive, likened by some to salmon. It is one of the finer fish to eat.

The Alaskan black cod, or sablefish, is long-line caught in the deep, cold, clean waters of Alaska. The best fish are harvested in the summer and fall when the fish feed heavily on crab and squid building up oil reserves. Sablefish is available year-round and is flown in to us directly on a daily basis from Alaska.

Black Cod (Sablefish) from Alaska and British Columbia is a "Best Choice" and is certified sustainable to the standard of the Marine Stewardship Council (MSC).

Sablefish is very high in omega-3s, with each 8 oz portion averaging a whopping 3.2 grams—more than most wild Salmon.

Each Fresh and Frozen (Fin-fish item) comes in standard packs containing 2 pieces of 8 ounce Skin On portions.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

*Note: Despite great care, bones may occur infrequently. Chew all fish well before swallowing.

Sweet Miso Glazed Black Cod with a Ragout of Edamame and Baby Shiitake Mushrooms

Serves 2

Items You Will Need:

  • 2 pieces 6-7oz Black Cod Fillets
  • ¼ cup Dark Miso Paste
  • 2 TBSP Brown Sugar
  • 2 ounces Sake (Dry)
  • ¼ tsp Sea Salt (Flaky Sea Salt or Kosher Salt)
  • 1 cup Edamame Beans
  • ½ cup Shiitake Mushroom (Sliced)
  • 1 tsp Pickled Red Chiles (Sliced)
  • ¼ tsp Sea Salt (Flaky Sea Salt or Kosher Salt)
  • 1 TBSP Sesame Oil
  • A/R Olive Oil
  • A/R Scallions (Thinly Sliced)

Directions to Make:

  1. Season the Black Cod Fillets with the Salt and place on a small sheet pan or cookie sheet.
  2. Pre-heat the Oven to 400°F. (You may use the Broiler Feature; but place the oven rack lower in the oven)
  3. Prepare the Sweet Miso Glaze by combining the Miso Paste with the Sake in a small sauce pot stirring over low heat.
  4. Add the Brown Sugar, while continuing to stir until the mixture is combined.
  5. Bring this mixture just to a mild simmer and remove from the heat.
  6. Lightly brush the Black Cod Fillets with this Sweet Miso Glaze and place into the oven.
  7. After 2-3 Minutes, baste the fish with the Sweet Miso Glaze and rotate the pan.
  8. After another 2-3 minutes, repeat the basting and rotating the pan.
  9. After 7-8 minutes total cooking time (depending on the thickness of the fillets) remove the fish from the oven and finish with a final basting of the Sweet Miso Glaze.
  10. At this point the Black Cod will be caramelized and firm, but still be moist on the interior.
  11. Allow the Black Cod to rest while finishing the remaining ingredients.

Steps To Plating:

  1. Prepare the Ragout by Sautéing the Shiitake Mushrooms in Sesame Oil and Season with the Salt.
  2. Once the Shiitakes have color, add the Edamame and Red Chiles, tossing together gently.
  3. Spoon the mixture on the bottom of the bowl.
  4. Lay the Black Cod on top of the mixture.
  5. Give the Black Cod a final baste of the Sweet Miso Glaze.
  6. Finish the dish with a drizzle of Olive Oil and some thinly sliced Scallions on top of the fish.

Looking where to buy Alaskan Black Cod (Sablefish) online? Anderson Seafoods brings the finest selection directly to your kitchen.