Description
Our Wild Pacific Black Cod fillets are expertly cut from premium 5–7 lb fish harvested from the cold, deep waters of the North Pacific. Each fillet averages approx. 2 – 3 lbs. These are skin-on with pin bones intact (PBI) and blast frozen within 24 hours of harvest to preserve the fish’s exceptional texture, flavor, and natural moisture.
Prized by chefs worldwide, Black Cod is distinguished by its high natural oil content, silky texture, and rich, buttery flavor. The skin-on, PBI specification provides maximum flexibility for chefs who prefer to remove pin bones in-house, create custom portions, or prepare skin-on presentations with crisp, golden finishes.
Product Specifications
- Wild-caught Pacific Black Cod (Sablefish)
- Skin-On Fillet
- Pin Bones In (PBI)
- Cut from 5–7 lb Average Round Weight Fish; Each fillet averages approx. 2 – 3 lbs.
- Blast Frozen Within 24 Hours of Harvest
- Vacuum Packed
Flavor & Texture
- Rich, buttery flavor
- Silky, large-flake texture
- High natural omega-3 content
- Excellent moisture retention
- Delicate flesh that remains firm when cooked
- Exceptional ability to retain flavor during roasting, grilling, and broiling
Culinary Applications
Black Cod’s naturally high oil content makes it one of the most forgiving fish to prepare while delivering exceptional results across a wide range of cooking techniques.
Ideal preparations include:
- Miso-marinated (Nobu-style)
- Pan-seared with crispy skin
- Roasted
- Wood-fire grilled
- Broiled
- Smoked
- Steamed
- Sous vide
- Portion-cut entrées
Chef Benefits
- Premium center-of-the-plate presentation
- Skin-on specification produces crisp, flavorful skin
- Pin bones intact for chefs who prefer final fabrication in-house
- Excellent portioning flexibility
- Consistent quality and sizing
- High natural fat content minimizes drying during cooking
- Reliable year-round availability through premium frozen inventory
Why Blast Frozen?
Each fillet is processed and blast frozen shortly after harvest, preserving the quality of the fish at its peak. Rapid freezing protects the delicate muscle structure, minimizes moisture loss, and maintains the rich texture that makes Black Cod one of the world’s premier culinary fish. For professional kitchens, blast-frozen fillets provide exceptional consistency, improved inventory management, reduced waste, and dependable quality throughout the year.
Suggested Pairings
Black Cod pairs beautifully with Japanese and Pacific Rim flavors including miso, soy, sake, yuzu, ginger, sesame, and dashi. It also complements beurre blanc, brown butter, citrus, mushrooms, fennel, asparagus, shellfish, and seasonal vegetables.
Recipe: Roasted Wild Pacific Black Cod with Fresh Black Truffles, Celery Root Puree & Champagne Beurre Blanc
Yield: 4 Entrées
Ingredients:
Black Cod
- 4 Wild Pacific Black Cod fillets (6–7 oz each), skin-on
- Kosher salt
- White pepper
- Grapeseed oil
- Unsalted butter
- Fresh thyme
- Garlic cloves
Celery Root Purée
- 2 lbs celery root, peeled and diced
- 1 medium Yukon Gold potato
- 1 cup heavy cream
- 4 tbsp unsalted butter
- Sea salt
- White pepper
Champagne Beurre Blanc
- 2 shallots, finely minced
- 1 cup Champagne or dry sparkling wine
- ¼ cup Champagne vinegar
- ½ cup fish fumet or light seafood stock
- 8 oz cold unsalted butter, cubed
- Fresh lemon juice
- Sea salt
Garnish
- 1–2 oz fresh black truffle (Périgord preferred)
- Fresh chives
- Micro celery or celery leaves
- Flaky sea salt
Preparation
Prepare the celery root purée by gently sweating the celery root and potato in butter without browning. Add the cream and simmer until completely tender. Blend until smooth and pass through a fine chinois for a refined texture. Finish with butter, sea salt, and white pepper, then hold warm for service.
For the Champagne beurre blanc, reduce the shallots, Champagne, and vinegar until nearly dry. Add the fish fumet and reduce slightly, then slowly whisk in cold butter to create a smooth, emulsified sauce. Finish with fresh lemon juice and adjust seasoning with sea salt. Keep warm without allowing the sauce to boil.
Pat the Black Cod fillets completely dry and season with kosher salt approximately 20–30 minutes before cooking. Heat a heavy sauté pan over medium-high heat, add grapeseed oil, and place the fillets skin-side down. Slowly render the skin until crisp and golden, approximately 4–5 minutes. Add butter, garlic, and thyme, then baste the fish continuously. Transfer to a 375°F oven for 3–5 minutes until the fish is just cooked through with a moist, translucent center. Allow the fish to rest briefly before plating.
To plate, place a spoonful of celery root purée in the center of each plate and arrange the Black Cod on top with the crispy skin exposed. Spoon the Champagne beurre blanc around the fish and finish by shaving fresh black truffle over the warm fillet immediately before service. Garnish with chives, micro celery, flaky sea salt, and a few drops of quality olive oil.
