Wild Miso Marinated Black Cod

Sustainably sourced from the pristine waters of Alaska and Canada, this skin-on black cod steak has been marinated in a rich miso glaze for a deliciously savoury taste. A refined choice to impress guests or to make any meal special.

Good To Know

Ingredients & Nutrition

Black Cod (Fish), White Miso(*Water, Soybean, Rice, *salt), Mirin (Glucose Syrup, *Water, Spirit Vinegar, Fermented Rice Alcohol (*water, rice, alcohol, s*alt, rice malt), Sugar, Acidity Regulator: Citric Acid, Cane Molasses), Sake (*Water, Rice, Koji. [Alc % 15%]), Sugar.

*Denotes non-organic, produced to organic standards. 
For allergens, including cereals containing gluten, please see the ingredients in bold.

How To Store 

Our fish is going frozen. We’ve made this shift in a move to guarantee and maintain quality and selection all year round.

Why Frozen?

- Freshly Frozen to lock in taste and nutrients and to maintain quality 

- Cook or Refreeze so it's ready to eat when you are. Refreeze at home or eat within 3 days of defrosting

- Seasonal Selections sourced at the best times for unmatched quality 

- Always Available so no more weather woes. Enjoy your favourite fish anytime

How will my fish arrive? 

Your fish is selected from our freezers on the day it is dispatched to ensure peak freshness. Your fish may arrive partially frozen. Rest assured, it remains perfectly safe to eat within 3 days or to conveniently store in your freezer for later enjoyment

Our Suppliers

The Fish Society sources the finest quality fish using traditional, sustainable fishing methods. With their 'fresher than fresh' guarantee, they deliver fish that’s not only responsibly sourced but each catch is frozen at peak freshness, ensuring it tastes as good at home as if it were cooked fresh from the sea.

How To Cook

We recommend:

• Preheat the oven: Set it to 200°C (180°C fan) or 400°F.
• Prepare a baking dish: Lightly oil a baking sheet or line it with foil.
• Place the fillets: Lay the marinated black cod fillets skin-side down on the baking sheet.
• Bake: Cook for 12-15 minutes, depending on the thickness. The fish should be caramelized on top and cooked through, flaking easily with a fork.
• Optional: For an extra caramelized glaze, switch to the broiler for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.

2. Pan-Frying

• Heat a pan: Add 1-2 tablespoons of oil to a non-stick skillet and heat over medium-high.
• Remove excess marinade: Pat the fillets lightly to remove excess miso marinade (to avoid burning).
• Cook the fillets: Place the black cod skin-side down and cook for about 3-4 minutes until the skin is crispy.
• Flip and finish: Flip the fillets and cook for another 2-3 minutes, until they’re golden brown and cooked through.

3. Grilling

• Preheat the grill: Heat the grill to medium-high heat.
• Oil the grill: Lightly oil the grates to prevent the fish from sticking.
• Grill the fillets: Place the black cod skin-side down on the grill. Grill for about 3-4 minutes on each side, until the fish is caramelized and cooked through.
• Tip: Be careful when flipping, as black cod is delicate.

Serving Suggestions:

• Serve miso black cod with steamed jasmine rice, sautéed spinach, or bok choy. A side of pickled vegetables, edamame, or a light salad pairs wonderfully. Garnish with sesame seeds or sliced scallions for extra flavour.