First, a quick reality check: black cod isn’t actually cod. It’s sablefish, a deep-sea dweller that looks like a marketing team’s genius rebranding. (Honesty moment: I love the name “sablefish,” but I’m weak for anything that sounds like a luxury scarf.) It’s native to the North Pacific, and its flesh is so fatty it practically melts in your mouth. That fat is the key to why people lose their minds over it—and why you should care.
By the way, if you’ve ever had miso black cod at a sushi place, you’ve already met the VIP version. That’s not a coincidence; the fish is a sponge for flavor. You’re welcome for the craving I just planted.
