BLACK COD

Black cod — properly called sablefish — is not a cod at all. It is a deep, cold-water fish that carries its fat right through the flesh, which is why it eats the way it does: wide, soft flakes, a flavour closer to butter than to white fish, and skin that crisps hard under a broiler.

It is the fish behind every miso black cod you have ordered in a restaurant, and it is forgiving — the fat keeps it moist well past the point where cod or halibut would dry out.

To cook: pat dry, salt both sides. Roast skin-side up at 400°F for ten minutes, then two minutes under a high broiler. Pull it at medium.

Sold by the pound.

Our sablefish comes skin-on and bone-in. The flesh is soft and buttery, and pin-boning tears it — so we leave the pin bones in unless you ask us to take them out.

If you'd like your fish pin-boned, skinned, or V-cut, say so in the order notes and we'll cut it that way.

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