The Premium Fish That Isn't Worth The Price - Tasting Table

"Black cod (aka sablefish) is a flaky white fish revered for its silky texture and buttery taste. Its naturally high oil content gives the fish an especially rich mouthfeel. Compared to true cod, this “dark” counterpart comes with a significantly higher price tag; yet regardless of its unique profile, it isn't a consistently reliable ingredient in the kitchen. “When it comes to 1/100 or 1/200 of the [black cod we process] they actually melt as soon as they hit the heat out of the water,” Donovan tells us. “I think it has something to do with the pressure in which they travel.”"

"A filet that's prone to breaking apart isn't an ideal choice when cooking, and as per Donovan, isn't worth the price. Black cod breakage happens so often, in fact, that the pro says, “We trim the ends off to ensure that they hadn't broken apart prior to selling.”"

"It's worth noting that true cod and black cod belong to two different families of fish (Gadidae and Anoplopomatidae, respectively). Still, despite the fact that these are two distinct types of fish, true cod offers a comparable subtly sweet flavor and a versatile, firm-yet-flaky texture. There's a reason why it's the star of our crave-worthy cod recipes."

Black cod, also called sablefish, is a flaky white fish known for a silky, buttery texture and rich mouthfeel from high natural oil content. Despite its reputation and popularity after miso-marinated preparations, it can be inconsistent in the kitchen. Some processed portions melt as soon as they hit heat, which is linked to how the fish travels under pressure. Filets that break apart are considered undesirable for cooking, and ends are trimmed to remove pieces that may have already broken before sale. True cod comes from a different fish family but offers a subtly sweet flavor and a versatile firm-yet-flaky texture, making it a more reliable choice for cod recipes.

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