Marinated Misoyaki Sablefish (Black Cod) Handling and Cooking Instructions

Posted by Sena Wheeler on

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Marinated Misoyaki Sablefish (Black Cod)

Handling and Cooking Instructions

Velvety sablefish coated in a rich sweet umami sauce with a caramelized top.

 

 

Defrost:

Keep frozen until ready to eat

Defrost in refrigerator overnight, or 45 min in COLD water

*The marinade doesn't completely freeze due to the alcohol and sugar content. However, the fish will be frozen.

 

Cook:

Remove fish from pouch and place on a foil-lined baking sheet

No need to pour extra sauce of fish, as it's already marinated

Bake at 425 F for 20-25 min, broil for additional 2 minutes until top is carmelized

For easiest removal, pull pin-bones after cooking

 

 

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marinated misoyaki sablefish (black cod)

 

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