339734 Fri Nov 03 20:01:34 -0800 2006 26 21 The Best 0 1995273 Believe it or not I just discovered this dish very recently. Now I'm search for the Best Black Cod in the city. Any suggestions? Fri Nov 03 20:01:34 -0800 2006 25515 ctgarcialeon 1 1995480 Nobu - The Original. He made the dish famous here. Fri Nov 03 21:06:09 -0800 2006 1995273 24925 chow_gal 1 2070558 There is no such thing as Black Cod, pal. Sorry, but Nobu made up the name to sell his dish at a high price range. That's right, Black Cod is none other that common Sable. The same Sable that has been bought for decades in NYC for a few dollars per pound. Nobu re-named it and glazed it with a Miso paste (also dirt cheap) and then threw a high price on it. Nobu does have the best, but they are ripping you off big time. Then again you got to hand it to the guy, a great money maker, that is delicious and sees a monster profit margin. Tue Dec 05 03:27:03 -0800 2006 1995273 57568 ChuToro 2 2070611 Black Cod and Sablefish are the same thing. Black Cod is the Canadian term. He uses that term, as many Japanese places do, probably because it's closer to the literal Japanese translation which has the Japanese word for "cod" in it. In Japanese the dish is called 銀ダラ西京焼き (Gin Dara Saikyou Yaki)."Gin Dara" actually means "silver cod". "Saikyou" is a type of miso. It's not "dirt cheap" and can be of very good quality....I have no idea about Nobu, his choice of ingredients, or prices. But the dish is not unusual in Japan...As to Sablefish and it's reputation, you should keep in mind that there was a time when o-toro and your namesake, chu-toro, were not considered delicacies in the Japanese sushi vernacular. The appreciation of the fattier cuts is really quite a recent thing. Tue Dec 05 03:51:05 -0800 2006 2070558 10903 Silverjay 3 2076218 If by "recent" you mean the 1950's, then you would be correct. It became a delicacy in Japan as a result of a marketing campaign by the Japanese goverment to help with shortages of Tuna, believed to be caused by weapons-testing in the Pacific. As I said, "Black Cod" is a name invented by Nobu and now used by thousands of sushi restaurants and sea food restaurants world wide. You could call Sable anything you like, and obviously it would still be Sable. Miso paste used for "Glazed Black Cod" goes for around $22.00 per 10 lbs. in NYC, enough for well over a hundred servings. The dish goes for just over $20 at Nobu (downtown). I'd say that is DIRT CHEAP, but obviously its just my opinion. Wed Dec 06 21:02:39 -0800 2006 2070611 57568 ChuToro 4 2076475 Black Cod is the Canadian term for sablefish, it wasn't invented by Nobu. It sounds closer to the Japanese name of the fish and to your point, probably is better than "sablefish miso yaki". Black cod and many other fish, glazed, marinated, or cooked in miso are very common in Japan. At a restaurant in Tokyo, it's usually about $12-18 . But I'm with you, $20 is expensive. Then again, people here are willing to pay a premium even on sushi with mayonnaise jammed in it, so go figure....To the original point of the thread, I would guess that many other Japanese restaurants serve this dish. Nobu probably just introduced it. Wed Dec 06 22:08:18 -0800 2006 2076218 10903 Silverjay 5 2076578 You certainly may be right Silverjay. My info on the thread is from from an interview with Chef Nobu Matsuhisa. He claims he came up with the name: Black Cod, because it sounded exotic and sexy, whereas Sable, mostly here in NYC is a fish most associated with Jewish brunch, and not particularly sexy. Perhaps he's in error and he did not invent the name or the dish, either way, he certainly popularized it. Wed Dec 06 22:28:18 -0800 2006 2076475 57568 ChuToro 2 2082812 Black Cod or Sablefish, they're both delicious. However a few dollars per pound is not at all realisitic for Sable, try upwards of $22/lb. Fri Dec 08 20:45:31 -0800 2006 2070558 14530 Pernod 1 2076748 Order the Black Cod from Chance on Smith Street in Brooklyn. Ive had the one at Nobu also and I was reminded of it after eating the one at Chance. It is excellent. Wed Dec 06 23:10:50 -0800 2006 1995273 21154 Piso 1 2086221 Sablefish is cured and smoked Black Cod which is it's proper market name. Black Cod sells for upwards of $17 a pound fresh but is mostly only seen frozen. It's is also been referred to as Butterfish on the west coast. Sun Dec 10 07:45:36 -0800 2006 1995273 45989 howund09 1 2094077 I'd bet big money that the name black cod precedes Nobu. Also, I always thought butterfish was pompano. When I was a kid sable was the budget smoked fish; now I think it's as expensive (or almost) as sturgeon, which was the luxury item. http://petercherches.blogspot.com Tue Dec 12 22:43:55 -0800 2006 1995273 10736 Peter Cherches 1 2095236 maybe that's the next movement in food art, Chefs that create their own fish. I'll start work tomorrow on my signature gamebird. I wonder what I'll name it... Wed Dec 13 05:41:27 -0800 2006 1995273 45989 howund09 1 2096383 Sorry no one decided to answer your question. I had great miso black cod at en Japanese Brasserie. Wed Dec 13 17:44:57 -0800 2006 1995273 11223 roze 1 3386800 Has anyone tried the "Miso Smoked Black Cod" from Asia de Cuba? I thought it was absolutely fantastic...any insight on how that dish is preprared???? Mon Feb 11 13:49:26 -0800 2008 1995273 165174 jziolkowski 2 3462658 I have had Asia de Cuba's and thought it was very good. I have a recipe that tastes similar . . . Basically combine 1/3 cup each of soy, sake and mirin, 2 tablespoons brown sugar and 2 tablespoons red miso. Mix well and pour over your fish. Marinate in the fridge for 30 mins to 2 hours. Broil 4-5 mins per side and serve with fres There you have it! Wed Mar 05 11:13:42 -0800 2008 3386800 172106 Nikitenka 1 3408669 I had a great black cod at Ilili during RW this year. Mon Feb 18 06:31:03 -0800 2008 1995273 11066 G3B 1 3459831 Check the black cod at Woo Lae Oak in Soho. Absolutely trumps Nobu Tue Mar 04 14:16:45 -0800 2008 1995273 171865 JaRouge 1 3462675 If you're in a DIY mood I often order the Alaskan Black Cod from Fresh Direct @ $18 ish per pound. Tis the season in winter. One very quick and simple preparation involves the following: Combine 4 tablespoons each of high quality balsamic vinegar and olive oil with two cloves of minced garlic. Add a pinch of salt and pepper. Mix thoroughly and pour over fish filets. Marninate 30 minutes to 2 hours in fridge. Bake at 450 for 10 minutes. I find that 12 oz of this rich, flavorful preparation generously serves 2, which brings you in well under what Nobu is charging for a single serving these days. Wed Mar 05 11:17:57 -0800 2008 1995273 172106 Nikitenka 1 3497071 you can buy the fish and miso sauce from fish mkt in Chelsea Mkt. I like Nobu. Sushi Seki makes a good one too. Sat Mar 15 21:24:51 -0700 2008 1995273 20483 jenniebnyc 1 3693157 I second the En Brasserie on Hudson vote. Most delicious. They also have it deep fried. It melts in your mouth it is so good. Fri May 16 07:54:59 -0700 2008 1995273 192729 jcgirl2008 1 4287049 I had a superb black entrée at Haiku which recently opened on Mamaroneck Avenue in Mamaroneck. It was beautifully presented moist and delicate. One of the best fish dishes I've had was comparable to a salt cod entrée I had in Macau before it became part of China Wed Dec 31 22:14:35 -0800 2008 1995273 253085 blrozner 2 4287631 Correction: It was not Haiku, although I had excellent sushi there , I had the Black Cod dish at Ginban, also on Mamaroneck Ave., Mamaroneck, NY. Thu Jan 01 10:08:10 -0800 2009 4287049 253085 blrozner 1 4287931 BLT Fish on West 17th between 5th and 6th (upstairs only) has the best black cod I've ever tasted. Laurent Tourondel's recipe is very simple and is one of his signature dishes. He marinates the black cod fillets overnight in acacia honey, low-sodium soy sauce, grapesed oil, and white wine vinegar. He roasts the fillets and reduces the marinade to make a sauce. Really delicious! Thu Jan 01 12:29:24 -0800 2009 1995273 13568 Tom Steele 2 4336935 the caramelized wild sablefish with mustard green relish and salmon roe at Shang is superb. Sun Jan 18 13:07:08 -0800 2009 4287931 154924 MomoJewFro 1 5124469 hi everybody. Glad to hear some buzz about black cod. I am a black cod fisherman in Alaska, and I can report that Sablefish is the official name, which appears on our permits and such, and black cod is what people in Alaska and B.C. have commonly called it for decades. It's not exactly "common", either, having one of the most consistently high dock prices of any species of seafood caught up here. The Japanese buy all they can get, since they fished it entirely out of existence on their side of the Pacific many years ago. Now the domestic market is stronger than ever, and the Chinese are starting to compete for it. even with our freezer full of King Salmon and Halibut, it is still my family's favorite food. When we do any kind of miso/ginger/garlic/lime type marinade we then barbeque it until it looks inedible, then it's extremely edible. Nearly impossible to overcook. Stocks are very healthy besides. Enjoy Thu Oct 22 22:45:36 -0700 2009 1995273 1118484 fergusfiddle 1 5127725 Yes, the black cod at Nobu is excellent. Also very much enjoyed the version at Koi (NY). Sat Oct 24 11:47:44 -0700 2009 1995273 1115514 gnocchicroissant 1 5160388 I haven't tried it yet, but I have heard great things about the BLACK COD+ caramelized fennel & concentrated tomatoes at Scarpetta. Fri Nov 06 05:50:56 -0800 2009 1995273 76968 steakrules85