NEW: Miso Black Cod | Alaska Gold Seafood

Our black cod is versatile and can be used in so many different kinds of recipes, but the most famous recipe is still the miso-marinade black cod recipe made famous by Chef Nobu whose restaurants we supply. It’s not always easy to get the sake, mirin, and the high-quality miso for the marinade. And making the marinade does require some prep work and planning ahead. Not everybody has time for this prep work.

We have gone ahead and sourced a miso marinade from the fourth generation Hikari Miso factory. All you need to do is thaw and cook this miso-marinade black cod to have 5-star restaurant quality miso black cod at home.

The combination of the craft miso sauce with the velvety texture of sablefish harvested by the fishermen-owners of our co-op is unparalleled.

More on the Hikari miso farm

Located in the alps of Japan, the Nagano prefecture is a quiet farming region with waters fed by a natural fresh spring. This icy cold water from this mountainous spring feeds the soy beans that become the miso in this marinade. The Hikari miso farm is a family-owned business that has mastered the craft of fermentation over four generations and Hikari Miso has become synonymous with quality, authenticity and sustainability. They have been making organic miso since 1997 and the soybeans and rice used to produce their organic miso products are grown on strictly managed farms that adhere to the highest standards. The Nagano Prefecture is an ideal environment for production of organic miso with cool weather, moderate rain, nutritious black soil, and a long tradition of quality.

Miso Black Cod Cooking Instructions

Dinner Planning

*Quick note: When you receive the miso black cod, the fish will be frozen. However, the liquid miso will still be in liquid form. (It will seem like the item has thawed, but if you press down you will feel that the fish is frozen).

One day before meal:

Remove preferred number of portions from the freezer and thaw in refrigerator overnight by removing from package and placing in bowl covered with Saran Wrap or something similar.. After 24 to 48 hours, with a butter knife or spatula, gently remove excess miso marinade off of the portions and dispose.

Prior to cooking, line a baking pan with aluminum foil and preheat oven to 400F.

Heat a lightly oiled skillet to medium high and sear miso black cod skin side up for 2 minutes to caramelize the fillet.

Using tongs or a spatula, transfer portions, skin side onto aluminum foil.

Bake black cod portions according to chart below:

1-2 portions                    3-4 portions                    5-6 portions

15 minutes                      15-20 minutes               20 minutes

Remove and serve on plate with jasmine rice and steamed bok choy. Enjoy!

Each portion will be approximate 8 ounces total. 6 ounces sablefish portion plus 2 ounces miso marinade.

*AIR FRYER (OPTION)

Thaw and cook in air fryer for 15-20 minutes at 400F. Cook times may vary.

Ingredients: Alaska Sablefish, Sugar, Soybean Paste (Water, Soybeans, Rice, Salt), Sweet Cooking Rice Wine, Alcohol, Water, Salt

Contains: FISH (ALASKA SABLEFISH), SOYBEANS

* A note on the nutrition facts, a lot of the surplus sugar and sodium will be negated when you wipe off the marinade with a paper towel. 

Photos courtesy of Alaska Seafood