Sable Fish (Black Cod) Fillet 180-210 gram

One 180–210g fillet of wild MSC-certified Black Cod (sablefish, Anoplopoma fimbria) — pin-boned, skin on, individually vacuum-packed. Black Cod is considered a delicacy worldwide and particularly in Asia, with white soft flaky flesh and a rich, sweet, creamy taste similar to Chilean sea bass. Made world-famous by Nobu Matsuhisa’s miso-marinated Black Cod — brought to your kitchen in convenient single-portion fillet form.

Pack details

• Pack: 1 fillet, 180–210g
• Form: pin-boned, skin on, individually vacuum-packed
• Catch: wild, MSC-certified sustainable sources
• Species: sablefish (Anoplopoma fimbria) — not actually part of the cod family
• Storage: keep at −18°C; defrost slowly in the fridge 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. The skin protects the flesh under direct heat and crisps beautifully.

• Nobu-style miso (the classic): marinate 2–3 days in white miso, sake, mirin and sugar; broil 8–10 minutes until caramelised.
• Pan-sear: 4–5 minutes skin-down in oil, flip for 1–2 minutes.
• Bake: 200°C for 10–12 minutes with butter and lemon.
• BBQ: grill skin-down for 5–6 minutes.

Pair with chilled Junmai sake for the miso preparation, or a buttery Chardonnay for European-style cooks.

Sourcing and delivery

Wild MSC-certified Black Cod, pin-boned and individually vacuum-packed. Dispatched frozen from our UK warehouse in insulated packaging.