Many of you have received one of my favorite fish in your shares and I thought I’d tell you a little about what I think makes it so special. Black cod (sablefish) is a unique and delicious fish caught off the edge of the continental shelf off Sitka, Alaska as deep as 3,000 feet. The pressure is so great that sablefish’s swim bladders – the air-filled sacs that many fish have – can’t effectively manage their buoyancy. Their evolutionary workaround lies in their immense fat stores. They have a higher percentage of fat on their bodies than even king salmon or bluefin tuna. This fattiness not only makes the fish more buoyant, it also makes it almost impossible to overcook.
Sitka is uniquely situated close to the edge of the continental shelf where black cod are caught. This allows our fishermen to return to town with a much fresher product than other regions of Alaska. The short trips along with immediate bleeding and icing mean you are getting a taste of the very best. Once harvested solely by longlines, pots or traps are now used by much of the Sitka fishing fleet. This means that predatory orcas and sperm whales can’t steal a free lunch and that the amount of bycatch – unintentionally caught fish – is very low. Sustainable and delicious!
Once a relatively unknown species outside of northern Asian seafood markets, the fame of Nobu’s miso black cod recipe has helped catapult it into domestic popularity. This amazing fish is abundant in our waters, and is one we are proud to share with you. If you haven’t tried a miso or teriyaki marinade with black cod, definitely give it a try. It does well with multi-day marinades and medium high heat to really crisp up the flesh and skin. Try some of our wonderful recipes or experiment with your own.
Your Fisherman,
Marsh Skeele
Learn more about sablefish here.
