Black cod Cooking: A tempting treats

Silky and rich, black cod is a hidden delight:

Sable better than "smoked sable" delis in New York, or "smoked black cod" in the Pacific Northwest known. In California, often referred to as "butter". The reason is simple: a few fish so silky rich in omega-3 as uploaded black cod or cod are black.

This deep house predator is one of only two fish of its kind; the other is the skill fish. They live in the sea and have been found at depths of more than a mile below the surface. His skin is dark gray and the fish themselves do not look good. But this fish is like a diamond ring on a light brown color.

Sable live only in the North Pacific; Most are caught in the Bering Sea. Fortunately, they are abundant, and because the taste of sand and appearance - otherwise the texture - they are very similar to Chilean sea bass are sand is environmentally superior to the options bar, which is threatened in some fisheries.

In the kitchen, the black cod a striking appearance Yin-Yang offer - creamy white flesh with black leather set.

A key Preparation Note: This fish has large bone nails, the small bones that run along the center line of the curved fish. You must, before proceeding be removed. Do it with a needle nose pliers.

The sand is extremely versatile. Its fat content makes it an ideal candidate for smoking; This also helps to forgive the novice cook. The fat acts as a buffer against overcooking. But the black cod shines in other ways, too:

• As sushi or sashimi. Bull as fat tuna or salmon belly sushi restaurants? You will love the raw herring. Fancy dress is also on the table with a touch of lemon Meyer and sea salt. Do not use the black cod for ceviche, but - the court goes best with lean fish.
• On the grill. Again, fat is a savior here. It allows you a fillet of sand on a hot grill, without worrying too much about this Turing jerky in fish if you look too long to beat away. But texture is, you have to use a cage or at least well-oiled grill.
• Toast. A simple jump you can see the depth of the black cod, which did a rich and leaner than lean fish mouth offers to enjoy.
• Confit. Yeah, slowly poached in olive oil or another oil. As the slow poached tuna in olive oil? You will love the black cod.