melts in your mouth- the good fat of pacific sablefish (black cod)

sablefish, also known as black cod, is one of the most luxurious, buttery, delicious and healthful (full of omega 3s) fish to grace our case. the fish we source are from british colombia and alaska, our favorites being the larger, fatter alaskan fish, but both are fantastic. the flesh is snow white, large flaked and so rich and buttery that it’s almost hard to overcook.

sable can be prepared in almost any method. we’ve baked, broiled, pan seared, steamed, grilled and sautéed and it always melts in your mouth. because of its large flake and fat content smoked sable is one of the world’s finest. at home, our favorite sable dish has been nobu matsuhisa’s recipe. marinated in white miso, sake, mirin and sugar, the fish comes out of the oven glazed, golden brown and slightly sweet with a light fermented flavor.

tonight we experimented with a citrus glaze that i thought would work well and by cracky it was good! sweet, sour and a bit spicy, it was the perfect sauce with those thick, buttery flakes of goodness.

ginger orange soy glazed black cod