Black Cod - Whole Fillet
Black Cod, made famous by chef Nobuyuki Matsuhisa for his black cod and miso recipe, are exceptional fish that boasts a velvety texture.
Farmed in the frigid waters of the pacific northwest and identifiable by its colour which is verging on black, it's tender and flaky flesh and its nutty flavour with high omega-3 content.
The whole fillet contains pin bones at the head end and can be cut very easily into steaks (recommended) or cooked whole.
Cooks Tip: If you do not want to use the whole fish, remove from the pack while fillet is still frozen and place skin side down on a chopping board. Allow the fish to temper for 10 minutes and cut into approx 150g portions (or 4 pieces). Wrap the individual steaks in double-layer cling film then return them to the freezer for later use.
This truly amazing fish is brought to market by our friends at QWEHLI 'The fishmonger of the chefs'.
Net: 600g+/- Whole Fillet 'IQF Frozen for perfect results'
Storage: Keep frozen at -18°C until the expiry date mentioned on the pack or Keep refrigerated for 24 hours before consumption