Black Cod, Sushi Grade, 1.8kg

Black Cod Sablefish 1.8kg is a 1.8kg sushi-grade black cod — the Pacific sablefish, prized for its extraordinary silkiness, high fat content and the buttery flavour made world-famous by Nobu’s miso-marinated preparation. Black cod sablefish is one of the most luxurious fish available. As a result, it appears on the menus of the finest Japanese-influenced restaurants globally. Furthermore, the sushi-grade certification means it can be served raw. In particular, the high fat content of black cod means it is almost impossible to overcook and produces an exceptionally rich and silky result.

About Black Cod Sablefish 1.8kg

We source our whole fish from trusted British fishmongers, specialist fish markets and carefully selected suppliers. In particular, we work with day-boat fishermen where possible to ensure the shortest journey from sea to delivery. As a result, the fish we deliver arrives in genuinely fresh condition. Furthermore, whole fish tells you everything about its freshness — bright eyes, red gills, firm flesh and a clean sea smell. However, we spare you the uncertainty by sourcing only fish that meets our own standards. In particular, premium species like turbot, Dover sole and wild sea bass require sourcing from sustainable fisheries. Additionally, we stock the full range from everyday fish like sardines and mackerel to the finest luxury species. That breadth and quality reflects our commitment to the finest British and European fish traditions. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Black Cod Sablefish 1.8kg From Us

Cooking whole fish is one of the most rewarding things a cook can do. In contrast to filleted fish, cooking on the bone produces a moister result. As a result, a whole fish roasted or grilled is almost always superior to the same fish cooked as a fillet. Furthermore, the backbone protects the flesh from direct heat and provides natural basting from the inside. However, scoring the skin before cooking is essential for even heat penetration and a crisp result. In particular, a hot oven or a very hot grill is the correct environment for most whole fish. Moreover, always rest whole fish for 2 to 3 minutes after cooking. The flesh continues cooking briefly and relaxes considerably. Additionally, the bones of a cooked whole fish make an outstanding stock for sauces and soups. That whole-fish approach produces the finest possible result from any species.

How to Cook Black Cod Sablefish 1.8kg

To get the very best from it:

• For the classic miso preparation: marinate in white miso, mirin and sake for 48 hours in the fridge.
• Grill or bake the marinated fish at 200°C for 10 to 12 minutes until caramelised and just cooked through.
• Furthermore, black cod sablefish 1.8kg suits serving as sashimi or as a light cure with citrus and herbs.
• Additionally, steam gently with ginger, soy and sesame oil for a simple but deeply flavoured Chinese-inspired preparation.

Perfect Pairings

This product pairs beautifully with:

• White miso, mirin and sake for the classic Nobu-inspired miso black cod
• Ginger, soy and sesame oil for a simple steamed preparation
• Yuzu kosho, ponzu and micro herbs for a Japanese sashimi preparation
• A glass of Chablis, dry sake or a fine white Burgundy alongside

Storage: Keep refrigerated and use within 2 days of delivery. For the finest result, use on the day of arrival. Furthermore, store on a plate covered loosely in the coldest part of the fridge. However, do not seal in plastic as the fish needs to breathe. Delivered fresh and ready to prepare.

However you cook it, this product brings a freshness and flavour that only carefully sourced whole fish can deliver. Moreover, the finest fish always rewards simple cooking and the best possible accompaniments.