Black Cod: The Succulent Non-Cod Fish
Many fish are called cods and there are many cods in the market sharing similar traits – firm, white, meaty flesh. A few of the most common are Atlantic Cod, a favorite for fish and chips; Lingcod, a favorite for recreational fishing by anglers on the West Coast; Pacific Cod, the second most abundant white fish in the world; Alaskan Pollock, the oilier and stronger-tasting most abundant white fish in the world, used in fish sticks and fast-food fish sandwiches; then there’s the Black Cod.
Black Cod or Sablefish is often called ‘butterfish’ due to its intensely rich, buttery flavour, yet very delicate texture. It is a deep-sea fish, living 5,000 feet (or up to 9,000 feet) in muddy depths below sea level in the Pacific Ocean, from Alaska to British Columbia. It is available in Eastern Pacific (from Southern California to Bering Sea) and Western Pacific (from Kamchatka and Russia to Southern Japan). Its predators are Salmon, Sperm whales, Pacific halibut and Orcas. Its diet consists of squid, small fishes and jellyfish.
However, it is not a true cod. Black Cod just resemble regular cod fish. But they mature early and are are long-living (like up to 90 years). This makes them a good sustainable source of food.
Like salmon, black cod can contain as much omega-3 (EPA and DHA), has three times more saturated fats than salmon and has many of the other nutrients found in salmon as well, such as vitamin B12. It also contains amino acids and other minerals like calcium, iron, magnesium, phosphorus, and potassium. Its rich succulent taste and texture is often compared to that of sea bass. It can also substitute for Chilean Bass.
In Japan, black cod is an essential element for sushi. Its high fat content allows it to go through different forms of cooking – frying, steak, smoking, broiling, baking and grilling.
Enjoying Bellevue Black Cod
You will just love Flo’s broiled Black Cod marinated in house-made Saikyo Miso sauce and served with light-tempura enoki mushrooms. It makes one great dinner.