cuisine

Black Cod, The Preparation

Posted: 09 Apr 2009 09:59 AM PDT

The arrival of black cod is a sign that the snow will be over soon in Chicago. This fish is available fresh in the market from now until mid-December. With other names, sable fish, butter-fish, it lives in the deep pacific water around Alaska. Considered as a delicacy, it is very pricey in Japan. Black cod cured with red miso and sake is a classic of Japanese cuisine- and it is delicious. For this preparation I looked into a light cold smoke for a warm preparation. After being fillet and skinned, the meat is seasoned with 1% of sea salt and brushed with Dijon mustard. We smoke the fish for 4 hours until the outside of the loin gets a thin skin. Then we portion the fish and store it for

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