Black Cod Steak from the Pacific or Alaska has firm fillets, large flakes, and a slightly sweet flavour, and it's the perfect choice for a healthy diet because it is an excellent source of protein and essential nutrients. What's more, thanks to proper management, it is naturally abundant and sustainable.
Due to its firm texture, Black Cod Steak can be used with most cooking methods, including baking, poaching, steaming, sautéing, or deep-frying for fish and chips. Pan searing or grilling would be the most common way to cook Black Cod, however, steaming will preserve all its natural flavours.
Our favourite way is to steam the cod fish with sliced ginger and chilli for 5-7 minutes with seasoned soy sauce, sprinkle with shallots then pour over with sizzling hot oil, this will instantly awaken and release the fragrances of the ginger and onion, then garnish with a touch of coriander.
Ocean catch is 100% natural, with no hormones or antibiotics.
Limited supplies weekly.
Recipes:
How To Prepare Lemon-Caper Black Cod With Broccoli And Potatoes?
How To Prepare Smoked Cod Croquettes With Sauce Gribiche?
How To Prepare Oven Roasted Black Cod?
Seafood and Wine Pairing?
How to thaw meat and seafood safely?
Our butchers cut to order as accurately as possible but there may be a +/-10% variance. Our products are snap-frozen to maintain their texture and flavour and for ease of transport across Hong Kong.
>When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification.
Images are indicatives only. Storage recommendation: Chilled 0-4℃, Frozen -20℃.
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