Ingredient
Flavor: Rich, high fat, silky.
Type
seafood
Peak Months
Apr, May
Season Window
Mar → Nov
Rich, high fat, silky.
Miso roast, smoke, confit.
Keep on ice; use within 2 days.
Phase: Off
Peak: Apr, May
Black cod is baked, broiled, or pan-seared, showcasing its rich, buttery flavor. This recipe highlights the cod with Pacific Northwest seasonal produce.
Delicate yet buttery sablefish (black cod) is featured in these recipes with techniques like broiling, searing, and sous vide to create elegant yet easy-to-prepare dishes.
Sweet and savory glazed black cod, a high-fat Pacific fish, cooked under the broiler with a quick marinade.
This dish features pan-seared sablefish (black cod) topped with a decadent brown butter, cayenne, and honey sauce.
Baked black cod dish with a crisp Italian-style breadcrumb and Parmesan topping, served with lemon.
This recipe for pan-seared black cod (sablefish) from the Pacific Northwest creates a rich, buttery, and golden-crusted fillet using a few simple steps.
Pacific black cod seared and simmered in a savory sauce of sake, rice vinegar, and soy sauce.
A salty-sweet and buttery baked black cod dish from the famous Nobu restaurant, featuring a miso marinade.
A recipe for sablefish (black cod), a premium Pacific Northwest fish, featuring other local ingredients like mushrooms, leeks, and herbs.
Pan-seared sablefish (black cod) finished with a white wine tomato sauce, highlighting a premium Pacific Northwest seafood ingredient.
Flaky, pan-seared black cod is cooked in a sweet and savory honey-garlic glaze, served with broccoli for a restaurant-quality meal.
