Black cod — more accurately sablefish — is famous for velvet texture and high oil content that stays moist under intense heat. That is why miso-glazed black cod became a global restaurant signature.
If you are shopping at home, ask for sablefish. “Butterfish” can mean other species in some markets, so confirm the scientific or common trade name.
Also called
Black cod · Sablefish · Butterfish (market name)
Best cooking methods
Miso glaze + broil · Pan sear · Gentle roast · Smoke
Why chefs love black cod
The fat protects the fillet during broiling or roasting, so you can caramelise a sweet miso glaze without drying the flesh. The flake is large and luxurious — closer to Chilean sea bass in mouthfeel than to lean cod.
It is not traditional Atlantic cod. True cod is leaner and flakier; black cod is a different family with a richer profile.
Best ways to cook it
Miso marinade overnight, wipe excess, then broil until lacquered. Pan-searing skin-on fillets also works. Avoid long boiling or heavy sauces that hide the natural sweetness.
Follow our Japanese miso black cod recipe for exact ratios and timing, then compare restaurant versions in Tokyo.