If you hate the unsightly white film that forms at the top of cooked fish, you aren't alone. Sablefish live deep in Alaska's icy, pristine waters, where they build more fat than most fish. Sablefish is best known as "smoked sable" in New York delis or "smoked black cod" in the Pacific Northwest.

Preheat smoker to 225 degrees. The fat is the secret to the velvety, rich flavor and provides many more omega-3's than any other white fish.

Cod, on the other hand, retains its clean flavor and provides a mellow base for the flavors of your curing mixture and smoke.

Brine black cod for 4 hours, refrigerated. Though for Salmon I will usually add chopped fresh fennel leaves/seed or tarragon to the dry brine. ... We tested the method on white fish (including cod and haddock) as well as on fattier salmon and saw a dramatic improvement in both. Step 2: Make the rub: Heat a dry cast iron skillet over a medium flame. Add the fennel seed, coriander, peppercorns and bay leaves and roast until fragrant and lightly browned, 2 minutes.
Scrumptious Seafood: Brined, Marinated and Barbecued Sablefish (Black Cod) Photo: Hidekazu Tojo’s baked sablefish. The reason is simple: Few fish are as silky rich in omega-3 fats as the sablefish or black cod. Having never prepared this type of fish before, I really didn’t know what to do. As cod has such a delicate flavour I try not try to mask it with flavours other than the smoke. Rinse and pat dry, then allow to dry further in a cool, breezy place to form pellicle (a thin skin or film). black cod, agave syrup, lime zest, ginger root, kosher salt, lime juice and 3 more White Miso Black Cod Feasting at Home sake, sugar, daikon radish, black cod, rice wine vinegar, mayo and 7 more

In California, it is known most often as "butterfish."

Quick Brine for Prettier Fish. Curing Your Cod Cod can be prepared in either a dry curing mixture or a wet brine, but brines are easier and safer for beginners. Last week, I purchased a sablefish (black cod) for the first time. Transfer to a mixing bowl and let cool.