Contrary to popular belief, Sablefish is actually not a type of cod at all, yet its similar appearance has gotten it nicknamed black cod, silver cod, blue cod, and coal cod depending on where you live. It’s rich flaky white meat is loaded with omega-3 fatty acids and in terms of texture, it’s a dead ringer for Patagonian Toothfish (a.k.a. Chilean Sea Bass) While both suffer from a case of mistaken identity, and have a similar texture, there is one important distinction between the two. Patagonian Toothfish is overfished and not sustainable because of its lifecycle, as well as how it’s typically caught. Sablefish on the other hand earns a FSSI (Fish Stock Sustainability Index) of 4 (the best possible rating) from the NOAA, making it an excellent alternative. In Japanese cuisine rich fish like “gindara” (銀鱈 - silver cod) are often prepared as kasuzuke and grilled. Marinated for a few days in sakekasu (the lees leftover from the production of sake), the fish takes on a marvelous earthy flavor that compliments the rich creamy texture of the sablefish. The trouble is that it’s difficult to find sakekasu in the US, which is probably one of the reasons why Nobu chose another common way of marinate fish: misozuke. Miso is a flavorful, fermented soybean paste, rich in umami, that is a cornerstone of Japanese cuisine. It’s used in everything from soups to sauces, and when it’s combined with some sake and sugar it creates an addictive marinade that’s perfect for pairing with fatty fish like Black Cod or Splendid Alfonsino.
📖 Recipe
