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Miso-Marinated Black Cod (Sablefish)


Prepare to become addicted to the irresistible flavor of this classic Japanese fish preparation, made famous by Chef Nobu Matsuhisa. Prepare the sweet and salty miso-marinade in advance and marinate the fish in it for up to three days. Cooking is a snap and takes mere minutes. Adapted from Nobu: The Cookbook. Photo from our own test kitchen. Serves 4.


  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 1/2 cup white miso paste
  • 1/3 cup sugar
  • Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
  • Vegetable oil, for grilling
  • Pickled ginger, for serving

How to Prepare:

  1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved.
  2. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool.
  3. Add the fish to the cooled marinade and turn to coat. Cover and refrigerate overnight. (NOTE: If you have the time, Chef Matsuhisa recommends marinating the black cod in a good deal of the sake-miso marinade for 2 to 3 days.
  4. When ready to cook, preheat the oven to 400°.
  5. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook in the pan over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for in the oven for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.


Black Cod

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