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08-03-2010, 07:08 AM
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#1 | | In RS I Trust
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| How To Cook Sablefish (Black Cod)?
Well I picked up a Black Cod on sat at Steveston and I was wondering if anyone knows the best way to cook it? I'm of course thinking of cutting it into steaks and on the BBQ but I'm not really sure how to prepare it or if there is a better way to cook it?
Your help is much appreciated since that's dinner tonight and I'm not sure at all LOL  | 
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08-03-2010, 07:27 AM
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#2 | | I contribute to threads in the offtopic forum
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black cod is awesome. clean tasting fish.
cooking wine or sake is the key here.
Recipe: Black Cod with Miso (Miso-marinated Black Cod)
Adapted from Nobu: The Cookbook
Ingredients:
2-3 black cod fillets (about 1 lb)
For the marinate:
1/4 cup sake
1/4 cup mirin
4 tablespoons of white miso paste
3 tablespoons of sugar
Method:
Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
Preheat oven to 400 degree F.
Preheat an indoor grill at the same time.
Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
Transfer the fish fillets to the oven and bake for 10-15 minutes.
Add a few extra drops of the marinate on the plate and serve hot.
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08-03-2010, 07:56 AM
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#3 | | Banned (BBM)
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i freaking love black cock...woops i mean cod aka sablefish
the way i like it is nice and simple, yet very tasty
put it in the oven with tin foil on the buttom of course
put on some butter, chopped ginger and garlic
lightly salt it and put a generous amount of black pepper on top. Cook it for 20minutes ish depending on the size  super yummy
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08-03-2010, 09:05 AM
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#4 | | hoppity HOP HOP
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Black Cod from the Sena II in Steveston
I always keep an eye out to see when the boat is in town (usually 2-3 times a year)
Whichever way you cook it, the win is in the freshness and texture of the fish - it's just so damn juicy. I just steam it with ginger, green onion and a little bit of soy sauce. I've been wanting to try the fish with the miso recipe too.
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08-03-2010, 09:06 AM
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#5 | | In RS I Trust
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| Quote:
Originally Posted by Mugen EvOlutioN  i freaking love black cock...woops i mean cod aka sablefish
the way i like it is nice and simple, yet very tasty
put it in the oven with tin foil on the buttom of course
put on some butter, chopped ginger and garlic
lightly salt it and put a generous amount of black pepper on top. Cook it for 20minutes ish depending on the size super yummy | Hmmm that seems nice and simple, how about deboneing it? should I just cut a steak off and toss the stuff on or should I try to debone it first?
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08-04-2010, 01:15 AM
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#6 | | My dinner reheated before my turbo spooled
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| Quote:
Originally Posted by murd0c Hmmm that seems nice and simple, how about deboneing it? should I just cut a steak off and toss the stuff on or should I try to debone it first? | cut it into filets
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08-06-2010, 03:08 AM
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#7 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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| Quote:
Originally Posted by Spectre_Cdn Black Cod from the Sena II in Steveston
I always keep an eye out to see when the boat is in town (usually 2-3 times a year)
Whichever way you cook it, the win is in the freshness and texture of the fish - it's just so damn juicy. I just steam it with ginger, green onion and a little bit of soy sauce. I've been wanting to try the fish with the miso recipe too. | Do you just drive by and take a peak in the harbour?
Or is there a schedule posted somewhere?
I'm not really a fish guy.
I like salmon (wild sockey), tuna for sashimi, canned sardines, and sablefish.
I've got access to the first 3, but no source for sablefish.
Where are you guys getting yours?
Cause if I'm going to pony up for it, I'd rather get it super fresh.
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08-06-2010, 04:32 AM
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#8 | | RS has made me the bitter person i am today!
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| Quote:
Originally Posted by murd0c Hmmm that seems nice and simple, how about deboneing it? should I just cut a steak off and toss the stuff on or should I try to debone it first? | Cut into fillets. Keep the bones. Fry it Asian style. Chew on the bones and eat the skin as well.
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08-06-2010, 05:44 AM
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#9 | | In RS I Trust
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| Quote:
Originally Posted by Culverin Do you just drive by and take a peak in the harbour?
Or is there a schedule posted somewhere?
I'm not really a fish guy.
I like salmon (wild sockey), tuna for sashimi, canned sardines, and sablefish.
I've got access to the first 3, but no source for sablefish.
Where are you guys getting yours?
Cause if I'm going to pony up for it, I'd rather get it super fresh. | Got it last weekend from the sena 2 at steveston got a 2.2lb fish for $17. I ended up making a tinfoil boat with it putting it on the bqq with a bit of butter and ate it that way. It was pretty darn good.
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08-06-2010, 08:03 AM
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#10 | | hoppity HOP HOP
Join Date: May 2006 Location: Richmond
Posts: 1,954
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| Quote:
Originally Posted by Culverin Do you just drive by and take a peak in the harbour?
Or is there a schedule posted somewhere?
I'm not really a fish guy.
I like salmon (wild sockey), tuna for sashimi, canned sardines, and sablefish.
I've got access to the first 3, but no source for sablefish.
Where are you guys getting yours?
Cause if I'm going to pony up for it, I'd rather get it super fresh. | I live five minutes away from the harbour, but I just check online for the daily sales float: http://www.stevestonharbour.com/SHA_...les_Float.html | |
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08-06-2010, 01:21 PM
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#11 | | I answer every Emotion with an emoticon
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I heard the skin harbours a lot of harmful bacteria & parasites and we'r not supposed to eat it.
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08-07-2010, 01:13 AM
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#12 | | My bookmarks are Reddit and REVscene, in that order
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Originally Posted by q0192837465 I heard the skin harbours a lot of harmful bacteria & parasites and we'r not supposed to eat it. | Where'd you hear that?
I regularly go buy fish skin snacks.
Yeah, I know the pre-made stuff doesn't compare with the fresh stuff from the local hotpots and hk noodle shops, but dammit, it's the best I can get right?
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08-09-2010, 01:52 PM
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#13 | | I subscribe to the Fight Club ONLY
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^ i agree with you 10000%.. nothing beats having congee and then you bust out the fish fried skins and damnnnnnn so good.
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08-09-2010, 11:55 PM
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#14 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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| Quote:
Originally Posted by 6793026 ^ i agree with you 10000%.. nothing beats having congee and then you bust out the fish fried skins and damnnnnnn so good. | So I'm guessing u are referring to HK then?
hahahahah
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08-10-2010, 05:03 AM
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#15 | | I contribute to threads in the offtopic forum
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poached in olive oil
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08-10-2010, 09:33 AM
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#16 | | 14 dolla balla aint got nothing on me!
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| Quote:
Originally Posted by murd0c Got it last weekend from the sena 2 at steveston got a 2.2lb fish for $17. I ended up making a tinfoil boat with it putting it on the bqq with a bit of butter and ate it that way. It was pretty darn good. | They usually come frozen right ... I'm assuming you defrosted it before cooking it ... how long does it take to defrost that thing ...
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08-10-2010, 09:37 AM
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#17 | | I contribute to threads in the offtopic forum
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Hey dickweed come to my backyard and don't ring my bell?! Marie could have told you many great ways of cooking black cod and I coulda hit on sue some more.
Maybe we coulda swapped...........................recipes that is.
I smoke it with a fresh herb rub on top and some olive oil
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