Alaskan Black Cod (also known as Sablefish) is one our personal favorites. Of all white fish, Black Cod has the highest levels of healthy Omega-3 fatty acids, which gives it a silky texture and rich, buttery flavor. It has soft, delicate white meat that flakes easily. Its great baked or barbecued because it is plenty moist and won’t dry out like other fish.
■ Black Cod cooks differently than most other fish. I recommend cooking it
hotter and longer than you may think to keep it from being too soft.
■ Black Cod will “gap” when cooked. It’s totally normal, but does not necessarily
indicate doneness. Wait until fish flakes easily and is nicely browned.
Unlike other fish, it’s hard to overcook Black Cod, so err on the side of
more cooking time.
■ I recommend cooking and marinating Black Cod in a glass pan. It is a delicate
fish that can pick up a metallic flavor when cooked in a metal pan.
Whether you're cooking for guests or making a weeknight dinner for the family, you can't go wrong with Black Cod. Try one of our quick and easy recipes or experiment and find your own favorite way to cook this premium fish.
Eat Wild To Save Wild,
Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food.
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