Black Cod Cooking Tips In (2020)

Black Cod Cooking Tips In (2020)

Alaskan Black Cod (also known as Sablefish) is one our personal favorites. Of all white fish, Black Cod has the highest levels of healthy Omega-3 fatty acids, which gives it a silky texture and rich, buttery flavor. It has soft, delicate white meat that flakes easily. Its great baked or barbecued because it is plenty moist and won’t dry out like other fish.

Cooking Tips

Black Cod cooks differently than most other fish. I recommend cooking it

hotter and longer than you may think to keep it from being too soft.

Black Cod will “gap” when cooked. It’s totally normal, but does not necessarily

indicate doneness. Wait until fish flakes easily and is nicely browned.

Unlike other fish, it’s hard to overcook where to buy black cod so err on the side of

more cooking time.

I recommend cooking and marinating where to buy black cod in a glass pan. It is a delicate

fish that can pick up a metallic flavor when cooked in a metal pan.

Whether you’re cooking for guests or making a weeknight dinner for the family, you can’t go wrong with Black Cod.  Try one of our quick and easy recipes or experiment and find your own favorite way to cook this premium fish. 

Eat Wild To Save Wild,

Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman’s wife.  Visit her at where she blogs about family, fish and food. 

If you haven’t yet, join the community and receive our FREE cookbook! With instant access to our family recipes and tips you can cook excellent fish with confidence. Plus you’ll receive 10% off your first purchase!

Have a friend that would love this? Share the love and pass it on! Our family business runs on word of mouth and we appreciate you taking the time to help us out. Thanks!

Black Cod Tips


1/4 cup brown sugar

1/8 cup warm water

2 1/2 cups soy sauce

10 black cod tips

Steamed white rice, for serving, optional

Tamari, to taste, optional

Torn kale, for garnish, optional


In a large plastic zip-top bag, combine the brown sugar and warm water to dissolve the sugar. Add the soy sauce and cod tips. If the cod tips are not fully submerged, add enough cold water just to cover the tips completely. Refrigerate overnight.

Preheat a grill to high heat. Remove the cod tips from the marinade and place directly over high heat. Cook until charred, 1 to 2 minutes per side. (You’ll notice that the tips will produce a LOT of grease. The black cod is perhaps the oiliest fish you’ll ever encounter. That’s the highly-valued omega fatty acid kind of oil that is great for your body.)

Remove the cod tips from the grill. If desired, serve over steamed rice, a splash of tamari and garnish with torn kale leaves.

Cook’s Note

Ask your fish monger about ordering cod tips; they are not usually found in general supermarkets. They can be sold frozen in 2 pound bags.

Published by