We are very excited about this sablefish (black cod). Normally we are only lucky enough to get wild sablefish once or twice a year, but it is very expensive and extremely hard to find fresh (most sablefish is shipped to Japan).
Kyuquot Sound Sablefish are raised near Vancouver Island in partnership with the First Nations. The fish are fed FAO-certified organic feed (no hormones, no GMOs), and they are harvested on demand using a traditional Japanese method. Further, the company raises shellfish and kelp downstream, which filters the waste and purifies the water.
Despite its common name (black cod), it is not a member of the codfish family. Its high fat content makes it extremely flavorful and very forgiving when cooked. Sablefish is high in polyunsaturated fat which is good for low-cholesterol diets. It has milky white flesh and a buttery texture, and it can be cooked in many ways. Our favorite recipe is Chef Nobu Matsuhisa's Black Cod with Miso. Moderate mercury level. Kosher.
1 lb for $26.00
-- Nobu's Sablefish (Black Cod) with Miso (Nobu Matsuhisa / Food and Wine)
-- Pan-Seared Black Cod with Morels (or shiitake) and Asparagus (Tasting Table)