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No Tricks to These Treats Monterey Fish Market

Fresh, Local, Hauntingly Delicious

Black Cod, also known as Sablefish, is in season
and it's a 2010 San Francisco Giant Treat, with its pearly white flesh, large velvety flakes and sweet, rich flavor.

Cold-water black cod are monstrously nutritious, being
amongst the omega-3 heavy-hitters of the fish world.

Black Cod

black cod

Black cod are found from California north through British Columbia and into the Bering Sea of Alaska.
It's a resilient species that reaches maturity in three to five years,
yet lives a very long time.

Alaskan and British Columbian Sablefish, or Black Cod,
is certified as a sustainably managed fishery by
the Marine Stewardship Council.

We're proud to procure all the black cod we can from local fisherman Josh Churchman of Bolinas. Josh fishes black cod using the rod and reel method; nothing "tricky" about it. Each fish is hand-caught, requiring masterful knowledge, an acute sense of place, a love of craft and a great respect for our ocean.
...and the patience of a baseball fan in October.

Hit It Out of The Park with
Miso-Glazed Black Cod ~ Sablefish

recipe adapted from Fish Forever by Paul Johnson
serves four

  • 4 5-ounce black cod fillets
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1/4 cup sugar (traditional recipes double or triple this amount)
  • 1 cup white miso paste

1. In a medium saucepan over high heat, bring the sake and mirin to a boil to evaporate the alcohol. Add the sugar and stir until it dissolves. Remove from the heat and slowly whisk in the miso paste, which will be lumpy at first, but will soon form a smooth, thick marinade. Set aside and let cool completely

2. Put the black cod fillets in a nonreactive container and cover with the cooled miso mixture. Cover tightly and refrigerate for from at least six hours to up to three days. The black cod does well with a long marinade time.

3. Preheat the broiler and set the rack as far from the heat source as possible so that the fish does not brown too quickly or scorch. Preheat the oven to 400°F in case the surface of the fish cooks too rapidly under the broiler. To utilize the heat, we suggest accompanying this dish with a baked or roasted vegetable such as eggplant or winter squash, so the oven is already pre-heated.

4. Lightly wipe off any excess miso clinging to the fillets. Place the fish on the broiler pan and broil for 8 to 10 minutes, or until almost opaque throughout. If the fish browns too quickly and is in danger of scorching, finish cooking in the pre-heated oven.

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