Alaskan Sablefish the jewel of Alaska

Sablefish 

The first time I tried it, I had never even heard of sablefish. It was introduced to me as black cod. I was writing an article about the stuff and gave it a go to see what it was like, so I could better provide information, so I went and checked the sablefish price and got some sablefish for sale. Little did I know, Alaskan sablefish was about to become my favorite fish. A longtime proponent of King cod for its health reasons and the sablefish taste alike, sablefish blew me away. The buttery, soft flesh is very easy to get into. It went really well with the fresh vegetables I made with it. It melted in my mouth, which was a sensation I am rarely able to ascribe to fish. I didn’t do all that much to prep it, just a simple milk bath and sear, so not only was this delicious, it was easy as pie. In terms of taste king cod vs black cod I would choose the black cod.

 

Even better, I learned while doing the article that it’s just as good for you as salmon. Sablefish nutrition information was somewhat surprising for me. I consider myself a lover of fish, but somehow, I had never heard of this magical sea-dweller that was just as healthy as the well-known salmon. Black cod calories are very low while also being high in Omega-3 fatty acids, the ones that you can only really get from fish, and generally low in mercury. It’s recommended by Alaska for, and I quote, “unrestricted consumption.”

 

For me, that was enough. I started looking more into this, to see what I could do for a new way to cook it. As it turns out, I’m not the only one who loves this fish. It’s the most highly valued price per pound in Alaska. Even so, to buy sablefish the sablefish price per pound is far from expensive. So this Alaskan black cod price makes it a good option for anyone. Anyone who wants to try out a new, high quality fish. Pretty soon after eating it, I found myself wanting to buy black cod online and figure out a bunch of ways to prepare it. To my pleasant surprise, it has a very unique dish and some more comfort food style preparation options.

But before we get into that:

What Is Sablefish

The sablefish is a deep-sea dwelling predator. They get the nickname “black cod” from their visual similarity to cod and black coloration. Much like regular cod, sablefish are predators, feeding on a wide variety of fish. They, too, find themselves near the top of the food chain. The only thing we know of that is a consistent predator for Alaskan sablefish is the sperm whale. This means that they are a very sustainable catch and proper legal process will easily keep them from being overfished.

They also live for a long time, something common to predators, especially apex predators. The oldest recorded sablefish was 94 years old, although most that are caught are less than 20. Although Alaskan black cod fish make their home across the North Pacific Ocean, they are most commonly found in the Gulf of Alaska. They are also caught in the Bering Sea. In these places, they dwell near the bottom of the water, occasionally resting on the seafloor before continuing.

You can also find sablefish off the coast of Hokkaido. They have made an impact in Japan, becoming a classic delicacy in a rather delectable marinade. It’s an intensive process but well worth it, certainly for Japan: they are the world’s largest importer of sablefish. This little fish has struck the Japanese economy with a fervor stretching back at least to 1961.

Interestingly, sablefish lack the swim bladder that allows most fish buoyancy. This makes their population somewhat difficult to track, as most tools that detect fish rely on bouncing waves off of swim bladders. Despite this, strides in modern technology allow scientists to keep an eye on them and make sure their population never dips too far.

Cooking Black Cod

With all this buildup, let us investigate preparing the fish. There are a couple good methods that I will demonstrate to you: the simple one I mentioned at the start of this article, and the more intensive miso marinade. Both are good, so just pick the one that appeals more to your tastes. Before you get started, you’ll need to know where to buy black cod, check your local and online black cod price per pound and black cod for sale to pick the best deal you can. There was some black cod for sale near me, so I picked it up locally at the time, but I usually buy black cod online as I find buying frozen black cod makes it more convenient for me to cook it on my own time rather than buying a fresh fish I have to cook immediately.

Now lest get started on my favorite Alaskan black cod recipe.

My preparation method was very simple. It’s a simple lemon butter seared fish, nothing crazy. For my recipe, you’ll need just one black cod fillet, a cup of broccoli, a cup of rice, three tablespoons of salted butter, a bit of olive oil, and half a lemon. Since we’re just searing (or grilling) this, frozen black cod will work just as well as fresh. It’s nice because you don’t have to worry specifically about where to buy black cod.

First things first, start your rice. It takes the longest of anything. Pretty simple; if you have a rice cooker use that. Otherwise, one cup of water per scoop of rice. While that’s cooking, we’ll start steaming the broccoli. It should take about ten minutes.

Wash your fish. I usually do a milk bath, but that’s optional. Most people just use water. Make sure there are no scales but try not to beat up the fish either.

With your sides cooking and food prepared, get to work on the sauce. In a small saucepan, melt your butter. Squeeze your lemon into it. Stir them up.

Then, in a full-size pan, heat up your olive oil. A thin layer at the bottom so you don’t end up with the fish stuck to the pan is all you need, though more won’t hurt if you like the taste or want it to cook a little differently. Personally, I keep it to a minimum to avoid it becoming greasy.

Flip the fish once it’s lightly browned and pour your sauce over it. Be careful as it tends to pop here if you pour too quickly, and it can burn your hand if you’re too close. With that done, just wait for everything to finish. It shouldn’t take more than ten minutes to cook in all.

Your rice and broccoli should be done now. Get a place and scoop your rice onto one side, the veggies on the other. Put your salmon over both and enjoy a delicious lemon butter black cod. The flesh should be extremely tender and the flavor buttery.

You can adjust this recipe for grilled black cod, too. Just replace the pan and oil with a grill. Easy as pie, and this keeps your black cod calories down if you just remove the rice. Serves one, because I call this the “try it” option.

If you want something a little fancier to show off with, you could try a miso marinade.

Your ingredients are going to be a little tougher for this Japanese black cod recipe. I don’t have this stuff just lying around the house; this recipe is for people who really want to impress. You’ll need four sablefish fillets. Two teaspoons of salt, two tablespoons of sake- these are going on the fish, not in the marinade. The ratio is a half a tablespoon of sake per fillet.

For the marinade, I recommend six tablespoons of Sekiya miso for the best flavor, though you can use white miso if you want. Three tablespoons of mirin and three tablespoons of sake. All this stuff can be found at your local Asian market; you may have to ask for some of it specifically. I couldn’t find any miso that was labeled in English!

2 days before you want to serve your miso marinade sablefish, you’ll need to start preparation. First, salt the fish and set it aside for half an hour. This helps preserve it for the marinating process. In a separate bowl, put all your marinade ingredients together- the miso, sake, and mirin.

 Now you just mix them up and pour them into the pan you’re using to marinade. This step has an important detail: it MUST be airtight. That is not a suggestion, because if it’s not, this process won’t work, and your fish will come out gross. Any glass container should work and avoid tainting your black cod fish with a metallic flavor. Wrap it in plastic wrap very tightly and you’ll be golden. Before you do that though, rinse your fish with sake and pat it dry, being careful not to damage it or leave paper towel residue behind. Put the fish in the container and make sure both sides get covered by the marinade, thoroughly.

Now they go in the fridge for 48 hours.

When the time comes to serve these bad boys, preheat your oven to 400 degrees Fahrenheit. Set out the baking sheet you want to use, with parchment paper over it. Wipe your fish clean by hand, being careful not to leave excess miso on- if you do, the flesh will burn, and it will be ruined. Bake until the edges are browned; this should take somewhere between twenty and twenty-five minutes.

When it’s done, carefully remove the black cod fillet with a spatula and serve alongside fresh vegetables. Voila- y