Northern Journal’s publisher cannot attest to the quality of the broccolini, but the color sure does pair well with the amber cast of a well-broiled black cod filet. (Photo courtesy of Zachariah Hughes)
A quick reminder after last month’s public serv-fish announcement: Black cod is still being sold at bargain basement prices at Costco and elsewhere, and you should buy some.
Don’t take it from me — take it from the legions of readers who profited from Northern Journal’s advice, and already bought and cooked some of the supremely oily and delicious species.
“Sir,” gushed one enthusiast:
My wife and I lived in Anchorage for 35 years before retiring south to Washington state. Based on your story about AK Black Cod, we bought some fresh filets at our local Costco here on Washington’s Olympic Peninsula. We’ve been back to buy more since then, and what we haven’t eaten fresh has been cut up into portions and put in the freezer.
Yum! Sweet, fall-apart, moist, delicate buttery flakes, delicious! Excellent with fresh steamed local organic vegetables, or with fresh veggies roasted under the broiler.
We put the filets on parchment paper in a baking pan, skin side down. Drizzle with extra virgin olive oil and just a little roasted sesame oil. Sprinkle with fresh cracked pepper, a dash of garlic powder and cayenne pepper. Oven preheated at 435. Baked for 10 minutes. Removed from oven to separate filets from skin, flipped over and moved the skin to the side of the pan. Baked for seven more minutes and removed from the pan. Put the skin back in for six more minutes to crisp up on its own.
All turned out a feast for the eyes and palate. Brings back fond memories of our many ‘seafood fests’ upon coming home from Homer or Whittier fishing ‘expeditions.’
Can’t get enough of it.
Thank you so much for your recommendation.
Additional testimonials:
The chowder was good — the pal I subjected it to was exclaiming about how much cream there was, which I wholly attribute to the richness from the cod and stock as it was just, like, a cup of 2% milk.
A miso glaze broiled, as per a New York Times recipe. Took maybe 12 minutes, delicious and idiot proof. Served on a bed of rice with sautéed broccolini (used garlic from my garden). It was delicious. One of the best entrees I’ve ever made for myself, largely because the fish is so soft and buttery. I can’t wait to cook more of it.
Hooray. Black cod is finally getting the credit it deserves. It is the Cadillac of fish. No, it is the Rolls Royce of fish. But it takes a good cook to do it justice. Most restaurants cook it too long, just as they mistreat most other kinds of fish. But we must be careful. The book Cod tells the story of the fish that fed a good part of the world until it was finished out. It would be tragic if black cod faced the same fate.
I was successfully influenced by your piece. Shortly after reading, I found some Alaska black cod at the Washington Navy Yard/Capitol Hill Whole Foods on sale for $13.99 a pound, bought a little over a pound, and made it that night.
Preparation was simple: let it come to room temperature, lots of salt (don’t forget to salt the skin), two to three hours on the counter, pat dry. Get a pan screaming hot on the stove, preheat the oven to 325 degrees. Light olive or sesame oil and salt and pepper. Lay skin side down. Five to seven minutes on the stove, then hit it with lemon juice and into the oven for eight to 10 minutes.
Let it rest in foil for three to five minutes while you make green beans and asparagus in the pan.
Perfect every time. Good looking out. Not quite Nobu miso black cod, but so so good.
Bought black cod after your article. Salted it and sauteed it, then made a pan sauce with onions, garlic, capers, butter, white wine and lemon. It was outstanding.
Made this with black cod (and no clam juice), highly recommend.
And, finally, from Alaska’s highest profile fish-fluencer, former Gov. Bill Walker:
Nathaniel Herz welcomes tips at natherz@gmail.com or (907) 793-0312. This article was originally published in Northern Journal, a newsletter from Herz. Subscribe at this link.
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