Marinated Misoyaki Sablefish (Black Cod)

Velvety wild Alaskan sablefish coated in a rich sweet umami sauce with a caramelized top.

We've cut a 6oz portion of black cod and covered it with a delicious miso marinade, vacuum sealed, and flash-frozen it. You simply defrost and bake it in the oven for a restaurant-quality gourmet meal at home.

Have you ever tried a miso-marinated black cod recipe? It's fantastic...but it takes a lot of work to find all those specialized ingredients, buy them all, prepare the sauce, and then marinate the fish for three days. Well, we just did all the work for you!

• Contains 6oz portions of sablefish (black cod) with 2oz of sauce
• Each portion is individually vacuum-sealed and flash frozen
• Defrost quickly and easily for a gourmet meal at home
• Sablefish has delicate white meat
• Very high in healthy Omega 3’s
• Rich and sweet miso flavor with a tender silky texture
• Sushi quality
• Wild and sustainable, never farmed!

All our fish are wild and sustainably caught in Alaska by ourselves and other quality fishermen we know and trust. 

We own a small custom processing facility (60 North Seafoods) in Cordova, Alaska. Located right at the source, we immediately clean, cut, portion, wrap in parchment, and flash freeze for premium quality.

Sablefish, also known as black cod

We longline for black cod from spring through fall in the icy Alaskan waters of the Pacific Ocean. These are wild fish that have lived their lifespan in the most pristine ocean waters of Alaska. 

To a PNW fisherman, it's called black cod because that's the name on our quota permits and fish tickets. However, when it's sold to consumers, the FDA wants it labeled as sablefish. Since we catch it and sell it, we end up using both names at different times. We label it as sablefish (black cod).

Handling and Recipes
Your fish will arrive frozen on dry ice. Please place it in the freezer upon arrival. Properly frozen vacuum-sealed packages are good in the freezer for up to one year. 

Defrost

• Keep frozen until ready to eat
• Thaw overnight in the refrigerator (cut open bag to let air in) or 30 minutes in COLD water (bag sealed)

Cook

Remove from packaging, rinse in cold water, and pat dry
Cook to an internal temperature of 145 degrees F

• Grill on high heat for 10-15 minutes
• Bake at 350 for 15-25 minutes
• Saute on medium-high for 3-5 minutes on each side

For the easiest removal, pull pin-bones after cooking (if present).

Need inspiration? Check out the sablefish recipes on our blog.