Wild Alaskan black cod (Anoplopoma fimbria), line-caught in the Gulf of Alaska off Middleton Island and individually quick-frozen as skin-on portions. Black cod — properly called sablefish — is not a cod at all. It is a deep, cold-water species with a fat content far higher than any true cod, which gives it a rich, buttery texture and a distinctive nutty sweetness that has made it one of the most coveted fish in both Japanese and contemporary Western cooking. The flesh is silky white, the skin dark and fine-scaled, and the natural oil content means it is one of the most forgiving fish to cook — it stays moist and tender even if your timing is slightly off. This is the fish that Nobu Matsuhisa made famous with his miso black cod — a dish that has been on the menu at every Nobu restaurant since the early 1990s and has become one of the most replicated recipes in modern gastronomy. The technique is straightforward: marinate the fish in a sweet white miso paste for two to three days, then grill under fierce heat until the glaze caramelises and bubbles. But black cod is far more versatile than a single dish. It takes well to roasting, grilling, and glazing with citrus, chilli, harissa, or soy-based sauces. The high omega-3 content and natural richness make it satisfying in a way that leaner white fish cannot match. Portion shapes may vary depending on the size of the fish and the section of fillet from which they are cut. Producer: Line-caught in the Gulf of Alaska (Middleton Island), MSC-certified. Individually quick-frozen (IQF) at sea. Ingredients: Sablefish / black cod (Anoplopoma fimbria). Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing. Net: 150g± (1 x skin-on portion) Allergens: Fish.
