I’ve gotten so spoiled writing a series of posts about Wild Alaska seafood. The fish I’ve received has been, without a doubt, the finest seafood I have ever to cook. I’ve never cooked Black Cod before so when I was given the chance to receive a few fillets I jumped at it. I’m glad I did. Wild Alaska Black Cod is an amazing fish. Black Cod does not have as mild a flavor as other whitefish species so it will take flavors a little bolder without covering up the taste of the fish.
Since I was not familiar with Black Cod the first thing I did was pan fry a small piece on the stove so I could taste the flavor and feel the texture of the fish before attempting to come up with a way to cook it outdoors. As soon as I popped the first fork full into my mouth I knew I had to go with an Asian flavor profile. If you’ve read this blog for very long you know I’m always looking for a chance to use Asian flavors. The Black Cod worked perfectly in the recipe. The fish stood up to the flavors and wasn’t lost.
Alaska Black Cod features a rich succulent flavor and a velvety texture. It has beautiful snow-white fillets that flake perfectly and are melt-in-your-mouth delicious!
- Black Cod’s succulence is often compared to sea bass.
- Some people call it Sablefish because of the soft, delicate texture.
- Rich in heart-healthy Omega-3 fatty acids.
- The Alaska Black Cod harvest season opens in mid-March and runs through mid-November – practically year round!
- Alaska boasts the largest Black Cod population in the world, thanks to the state’s tight regulations to ensure sustainability of its seafood species.
Wild Alaska Black Cod is a very flaky fish when cooked. If grilling make sure you take this into consideration. Here are few tips to make your Wild Alaska Black Cod grilling experience less painful:
- Makes sure your grill grates are clean before you start
- Make sure the grill is hot, not warm, HOT!
- Oil your Wild Alaska Black Cod before your grill it. Don’t oil the grates…oil the fish
- Don’t glaze the fish before turning it over. Glaze the fish just before you take it off the grill. This will help keep it from sticking.
- Use a fish grill basket if you aren’t comfortable turning the fish over with a spatula.
- 1 15 oz can Oregon Fruit Whole Purple Plums in Heavy Syrup
- 3 tablespoons hoisin sauce
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoons fish sauce
- 3 cloves garlic, minced and smashed
- 1½ tablespoons freshly grated ginger
- ¼ cup finely chopped cilantro
- Crushed red pepper to taste
- Salt to taste
- In a small saucepan combine plums, hoisin sauce, rice vinegar, soy sauce, fish sauce, garlic and ginger. Make sure you get the pits out of the plums. Bring to a slow boil, reduce heat and simmer for 15 minutes.
- Using a food processor or immersion blender puree the ingredients. Then push through a fine mesh sieve to removed larger pieces of plum
- Return to saucepan and add cilantro, crushed red pepper and salt.
- Cook on the stove over medium heat until reduced and thickened.
- Glaze fish only after turning over the first time.