Sablefish, also known as black cod, has always been my favorite type of fish to eat. It can also be very difficult to find. We’re thrilled that we’ve started carrying a limited supply of wild caught Alaskan sablefish from pristine, icy cold waters near the Bering Strait. It’s considered a delicacy in many cultures because of its rich, buttery flavor and velvety, flaky texture. Once you try it, you’ll instantly understand why this fish is so sought after.

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A Perfectly Simple Yet Mouthwatering Marinade

A simple preparation of miso, sake, mirin and coconut sugar is the perfect balance of flavors to beautifully accent this delicious fish. Make sure to get good quality white miso for the best results. If you can’t find mirin, substitute rice vinegar and an extra two teaspoons of coconut sugar. You don’t necessarily have to marinate the fish for a full 24 hours like the recipe calls for. Although this will certainly create amazing and rich flavor, the sablefish will turn out delicious even if you only marinate it for an hour. Don’t let this detail discourage you from trying this recipe - whether or not you were able to plan ahead for extra marinating time, this recipe will be a new favorite.

Move Over Chilean Seabass: Enter The Sablefish

Sablefish is a veritable treasure trove of flavor, texture and nutrients. It’s higher in omega-3’s than almost any other species of fish, and the meat has an incredibly silky texture. If you’re a fan of Chilean seabass, you’re in luck because sablefish is extremely similar. It’s exceptionally delicious and is sometimes referred to as “a diamond ring in a plain paper wrapper”. Even better, it’s a far more sustainable choice than seabass. Seabass are very slow growing and are overfished, so their population is under threat due to its culinary popularity.

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This fish is visually striking when prepared thanks to the contrast of white, flaky meat with black skin. Its high fat content makes it an especially delicious choice for smoking, although you’ll find it prepared in a multitude of ways at fine restaurants. In fact, this high fat content makes sablefish quite easy to compare compared to other seafoods - it’s far more forgiving and doesn’t dry out as quickly. You’ll love this fish whether you give it a quick and simple sauté, poach it or grill it… it’s nearly impossible to go wrong. Serve with vegetables, cous cous, potatoes or whatever else… it’ll be the star of the show regardless of the accompaniments.

Ingredients:

• Approximately 1 pound wild caught Alaskan sablefish (black cod), thawed
• 4 tablespoons sake
• 4 tablespoons mirin
• 6 tablespoons white miso paste
• 4 tablespoons coconut sugar

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Instructions:

1. Whisk together the sake, mirin, white miso and coconut sugar in a medium sized bowl or shallow baking dish. Set a little bit aside in a different container for serving with the fish once it’s cooked.
2. Let the fish come to room temperature for 10-15 minutes before cooking. Pat gently dry with paper towels. Add the sablefish fillet to the container of marinade, ensuring that it’s completely submerged. Cover the container tightly and marinate in the refrigerator for as long as possible, up to 24 hours.
3. When the fish is ready to cook, preheat the oven to 400 degrees Fahrenheit.
4. Heat a cast iron skillet over medium high heat. Remove the sablefish from the marinade and gently wipe the excess liquid off (only the excess). Quickly sear the fish on both sides to a light golden brown. Remove from the heat immediately and transfer to a baking dish.
5. Bake in the preheated oven for approximately 12 minutes, taking care not to overcook.
6. Serve and enjoy immediately with the reserved extra marinade drizzled over the top.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

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Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.