Black cod (Anoplopoma fimbria) — also known as sablefish — is not actually a cod at all. It belongs to a separate family entirely (Anoplopomatidae), and the two fish share almost nothing in common beyond a vaguely similar body shape. Where true cod is lean, white, and mild, black cod is rich, buttery, and dense with fat. The fat content is among the highest of any commercially fished species, typically around 15–20% by weight, which is what gives the flesh its silky, almost unctuous texture and makes it remarkably forgiving to cook — it is genuinely difficult to dry out. These are line-caught in the Gulf of Alaska from MSC-certified sustainable fisheries. The fish live in deep, cold water — typically between 300 and 1,500 metres — where the near-freezing temperatures drive the high fat accumulation that defines the species. The flesh is off-white to pale grey with a characteristic dark skin, and the flavour is clean, rich, and subtly nutty with none of the fishiness that can affect leaner white species. The cut made famous by Nobu Matsuhisa — marinated in sweet white miso — became one of the most widely imitated restaurant dishes of the last 30 years, and it works precisely because the high fat content of the fish stands up to the intensity of the miso without being overwhelmed. But the richness of black cod makes it equally well suited to simpler preparations: roasted, grilled, or steamed, it needs very little to be exceptional. Supplied as a whole fillet, IQF frozen to preserve quality. The fillet can be portioned from frozen if preferred — see preparation notes below. Origin: Alaska, MSC-certified, line-caught. Ingredients: Black cod (Anoplopoma fimbria), whole fillet.
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