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Overview
Black cod has rich, buttery flakes that need only gentle cooking. Finish it with miso glaze, citrus, soy sauce, or fresh herbs.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Butter-Soft | 120°–125°F | 145°F | 45–60 minutes | 90 minutes |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 120°–125°FButter-Soft
- Silky, butter-soft flakes that pair beautifully with miso or citrus.
Best for
- Miso black cod
- Fine dining presentations
- Special occasions
Tips
- The high fat content prevents drying
- Marinate overnight for deepest flavor
Get it ready
- Marinate the fish in miso for 24 hours, or in citrus for at least 30 minutes.
- Wipe away the excess marinade and seal the fish in one layer in a food-safe bag.
- Keep the bag fully submerged while the fish cooks.
Finish and serve
- Take the fish out of the bag and pat the surface dry.
- Brush with glaze and broil briefly, or spoon over citrus butter and herbs.
- Serve right away.
Useful tips
- Black cod is also called sablefish, butterfish, or gindara. Whatever the label, it's so naturally oily that it can take far higher temperatures than most fish without drying out. But the best target is still 122°F — go higher and you cook out the fat that defines it.
- Marinate in white miso for 24 hours minimum. The classic Nobu black cod miso marinade needs a full day to penetrate the dense flesh. Half a day gives you surface flavor only. Three days starts to cure the fish — find the 24-hour middle.
- Sous vide at 122°F for 45–60 minutes. The fish is so rich that this brief, gentle bath is enough to set the flesh while keeping the fat whole. Anything longer just risks the texture going pasty.
- Anti-tip: don't pair black cod with delicate sides. The fish is so rich and intense that subtle accompaniments get steamrolled. Serve with pickled ginger, sharp greens, or steamed rice with strong umami flavors. Don't waste it on plain white sauce.
Questions
QButter-Soft: What's the difference between black cod and regular cod?
QButter-Soft: Where can I buy black cod?
QButter-Soft: Can I substitute another fish?
Cook safely
Before serving, check the thickest part of every piece of black cod with a food thermometer. It should hold at 145°F for at least 15 seconds. For a thin piece, slide the thermometer in from the side so the sensing part reaches the center.
If the food is too small to check, cook it until opaque and easy to separate with a fork. If you plan to serve it undercooked, or cool and reheat it later, use a method written for that purpose. Otherwise, serve it right away.