%20—%20headed,%20gutted,%20vacuum-packed,%201.8–2.2kg./strong%20Made%20world-famous%20by%20Nobu’s%20miso-marinated%20black%20cod%20—%20rich,%20buttery,%20pearly-white%20flesh%20with%20a%20velvety%20texture.%20The%20serious%20centrepiece%20for%20a%20special-occasion%20meal./pul%20%20listrongPack:/strong%201%20whole%20fish%20per%20pack,%201.8–2.2kg,%20headed%20and%20gutted/li%20%20listrongCatch:/strong%20wild%20Pacific%20Northwest%20/%20Alaskan%20Bering%20Sea/li%20%20listrongSpecies:/strong%20sablefish%20(emAnoplopoma%20fimbria/em)%20—%20not%20part%20of%20the%20cod%20family/li%20%20listrongPremium/strong:%20higher%20Omega-3%20content%20than%20salmon%20or%20tuna/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2023/08/Black-Cod-Fillet-170-190-Gram1-Custom.jpg)
One whole wild-caught Black Cod (sablefish, Anoplopoma fimbria), headed and gutted, vacuum-packed at 1.8–2.2kg. Despite the name, sablefish isn’t a member of the cod family at all — it’s a deep-sea species from the Pacific Northwest, prized worldwide for its rich, buttery, pearly-white flesh and silky texture. Made famous by Chef Nobu Matsuhisa’s miso-marinated Black Cod — one of the most replicated restaurant dishes on the planet, and now achievable at home.
Pack details
- Net weight: 1.8–2.2kg per fish
- Quantity: 1 whole fish per pack
- Form: headed, gutted, solid frozen, vacuum-packed
- Species: sablefish / Anoplopoma fimbria (also: Black Cod, butterfish)
- Catch method: wild — never farmed
- Origin: Pacific Northwest and Alaskan Bering Sea, sustainably managed under US and Canadian regulations
- Storage: keep at −18°C; defrost slowly in the fridge for 24 hours before cooking
How to cook Black Cod
Sablefish is high-fat and forgiving — it stays moist under high heat that would dry out leaner white fish. Section the fish into thick steaks or fillets first, leaving the skin on for protection on the grill or under the broiler.
- Nobu-style miso glaze: marinate in a paste of white miso, sake, mirin and sugar for 48–72 hours, then broil/grill at high heat for 10–12 minutes until charred and caramelised.
- Bake: 200°C for 12–15 minutes per inch of thickness, with a brush of butter and lemon.
- Pan-sear: skin-side down in a hot pan with oil for 4–5 minutes, flip and finish for 2 minutes.
- BBQ: grill skin-side down for 6–8 minutes, flip for 2.
- Smoke: the high oil content makes sablefish exceptional cold- or hot-smoked at home.
Pair with a buttery Chardonnay, a rich Viognier or a chilled Junmai sake for the miso preparation.
Sourcing and delivery
Wild-caught in the Pacific Northwest and Alaskan Bering Sea — one of the most sustainably managed fisheries in the world, with strict US and Canadian harvest controls. Black Cod is one of the most plentiful and sustainable fish on the West Coast of North America, and contains more heart-healthy Omega-3 than salmon or tuna. Dispatched frozen from our UK warehouse in insulated packaging.
