🐟 Frozen Flounder steak (銀鱈魚柳) / Premium Quality Frozen Foods Series / Alaska / Each 600g
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🐟 Frozen Flounder steak (銀鱈魚柳) / Premium Quality Frozen Foods Series / Alaska / Each 600g
Sablefish fillet (marketed as black cod) is a North Pacific deep-water fish, not a true cod. The flesh is snow-white, richly oiled and buttery, with a mild sweet flavour. It is exceptionally high in omega-3s and suits miso glaze, steaming, pan-searing and Japanese-style cooking.
🔆 Free shipping for fresh products (2-4 Day delivery over $500) on order
🔆 Free shipping for take-points (over HK$400) on order
🔖 Certification : The fish processing plant has obtained HACCP and ISO22000 international certifications.
🌱 Supplier introduction :
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
Our fish Supplier processing plant has obtained certifications from both HACCP and ISO 22000, which showcase our Supplier unwavering dedication to food safety and quality management.
To ensure the freshness and quality of our aqua products, we employ an effective preservation technique known as liquid nitrogen freezing. This method rapidly reduces the temperature to -80 °C to -120 °C, effectively preserving the texture and taste of the products during the freezing process. Consequently, even after months of preservation, our products retain their original freshness and quality when defrosted.
By utilizing these advanced freezing methods, we can confidently deliver aqua products that meet the highest standards of freshness and taste. Our Supplier commitment to maintaining the quality of our products extends to every aspect of our operations, from preservation to defrosting.
🛍 Product Information :
Sablefish (Anoplopoma fimbria) belongs to the family Anoplopomatidae and is not a true cod. The market name “black cod” comes from its dark skin; in Japan it is known as gindara. Adults live on muddy bottoms in the North Pacific, from California through the Gulf of Alaska, the Aleutians and the Bering Sea, often at several hundred to more than 2,000 metres. Principal sources are Alaska and British Columbia, mainly longline or pot-caught from well-managed wild fisheries.
The fillet is white, finely textured and richly marbled. When cooked it turns velvety and moist, with a mild, buttery sweetness and very little fishiness. It is one of the highest omega-3 (EPA and DHA) white-fleshed fish commonly sold, and also supplies quality protein, vitamin B12 and selenium. The high oil content means more calories than lean whitefish, so it is best enjoyed in moderate portions.
Hong Kong product is usually frozen, boneless fillet. Thaw intact and cook over moderate heat. Signature uses include miso-marinated black cod, steamed with ginger and spring onion, butter pan-sear, teriyaki and hotpot. The natural fat keeps the flesh moist even with brief extra cooking.
Keep frozen at -18°C. Thaw overnight in the refrigerator or in a sealed bag in cold water. Cook soon after thawing and do not refreeze.
🥘 Recipe：
What is the best cooking method for black cod?
The best cooking method for black cod (sablefish) is broiling or high-heat baking, especially when paired with a sweet and savory miso marinade, because its exceptionally high fat content prevents it from drying out.
Why High-Heat Cooking Works Best
High Fat Content: Black cod is loaded with healthy oils and omega-3 fatty acids, making it very forgiving and nearly impossible to overcook.
Caramelization: High heat from a broiler or a hot oven (400°F to 425°F) triggers the sugars in glazes or miso marinades to caramelize, creating a rich, savory crust while keeping the interior buttery and soft.
Step-by-Chief Method: Miso-Marinated Black Cod
Marinate: Coat black cod fillets in a classic mixture of white miso paste, mirin, sake, and sugar
Wipe Excess: Gently wipe off excess heavy marinade so the sugars do not burn too quickly.
Broil or Bake: Place the fish skin-side down on a foil-lined baking sheet. Broil on high (4 to 6 inches from the heat source) or bake at 425°F for 7 to 10 minutes until the edges are nicely charred and the fish flakes easily. For tips on managing pin bones and getting a great finish, read the Broiled Miso-Marinated Black Cod Guide on Serious Eats.
Alternative Methods
Pan-Searing: Heat a skillet on high with a tiny bit of oil. Sear the skin side for about 3 to 4 minutes to get a crispy crust, then flip gently for another 2 to 3 minutes. Finish with a pan sauce like a lemon-herb beurre blanc.
Steaming: Cantonese-style steaming with ginger, scallions, and soy sauce highlights the delicate, silky texture of the fish without adding extra fats.
🔅Notes:
Cooking sablefish (also known as black cod) is simple because its high fat and omega-3 content keeps the meat buttery, tender, and forgiving. [1, 2, 3]
Key Preparation Notes
Pat dry: Remove all surface moisture with a paper towel before searing to get a crisp crust. [1]
Watch for pin bones: Pacific sablefish often have fine pin bones along the side line; they pull out easily with tweezers after the fish is cooked. [1]
Don't fear overcooking: While regular cod dries out fast, black cod's heavy oils protect it from turning tough if left a minute or two extra. Aim for an internal temperature of 145°F or until it flakes easily. [1, 2, 3]
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