The fish behind the miso dish Nobu Matsuhisa made famous.
It's hearty enough to take a good sear and rich enough that it won't dry out or easily overcook, and it breaks into big, buttery flakes. Try our Miso-Glazed Black Cod recipe to see how it shines with Eastern flavors!
Black cod holds together well under the broiler, in the oven or on the grill. Soy, citrus and chile balance its richness. For the classic, marinate it in sweet miso for one to two days, broil it until the top browns, then finish it in a 400F oven until it reaches 145F and flakes with a fork. Cook pieces of similar thickness together, since tail pieces are thinner and finish before center cuts. Our Miso-Glazed Black Cod recipe, inspired by Nobu Matsuhisa's dish, takes you through it step by step.
Your black cod, boneless, each portion vacuum-sealed and flash-frozen, then packed with dry ice to arrive frozen. Keep it frozen until you are ready; to thaw, cut the bag open and leave it in the refrigerator for 24 hours before cooking.
Our fish comes straight from the fishermen who catch it, line-caught one at a time in the cold waters of Southeast Alaska, then frozen once at peak freshness. Single-origin and wild.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal, it's part of who we are. If something's not right, we'll make it right. Simple as that.
Sea to Table
Fish the right way - from the boat to your table.
Fish From a Fisherman
From a fisherman-owned co-op that controls every step, catch to cut.
Wild & Sustainable
Our fish is always wild and sustainably caught.
Single-Origin Alaska
From the pristine, cold waters of Southeast Alaska, and nowhere else.
Where it’s from
Black Cod · Anoplopoma fimbria · Southeast Alaska
Hook-and-line caught one fish at a time in deep water off Southeast Alaska, cleaned and iced soon after the catch, then frozen a single time at the peak of freshness. Black cod is no cod at all. Its market name is sablefish, and adults live more than 650 feet down in the North Pacific. NOAA calls it the highest-valued finfish per pound in Alaska and West Coast fisheries because of its rich oil. The meat is soft and velvety, with large white flakes. When Nobu Matsuhisa opened his restaurant, Matsuhisa, in Beverly Hills in 1987, he had no money, by his own account, so he bought black cod at 25 cents a pound and cured it in miso. Black cod with miso is now the most popular dish at Matsuhisa, and the cooperative we buy from says that before Nobu, almost all of its black cod went to Japan.
Hook-and-line caught in the cold waters of Southeast Alaska, single-frozen at the peak of freshness, and landed by a fisherman-owned co-op we know by name. If something's not right, we make it right.
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