Recipes‎ > ‎Seafood‎ > ‎

Smoked Black Cod

This is our final dish when we eat at Peony and I always find room for two servings. I don't know how they really make it but this is getting close.

Black cod, which also goes under the names sable (USA), Hawaiian butterfish (USA), black cod (USA, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), coalfish (Canada), beshow, and skil(fish) (Canada), is a rich white-flesh fish with a moist, succulent texture. Its habitat stretches from the Bering Sea to California. The Monterey Bay Aquarium Seafood Watch ranks black cod from Alaska as a "Best Choice." I have also made this with Sea Bass.

The sablefish is a species of deep sea fish common to the North Pacific ocean. The white flesh of the sablefish is soft-textured and mildly flavored. It is considered a delicacy in many countries. When cooked, its flaky texture is similar to Patagonian toothfish (Chilean sea bass). Sablefish flesh is high in long-chain omega 3 fatty acids, EPA and DHA. It contains about as much as wild salmon.


  • 2 1/2 Lbs Fresh black cod (Butterfish or sablefish)
  • 2 Tbs Honey
  • 3 Tbs Sake
  • 4 Tbs Dark soy sauce
  • 2 Tsp Sesame oil


  • Mix together the soy sauce, honey, sake and sesame oil in a bowl. 
  • Cut the filet into 2-3" servings.
  • Add the fish and allow to marinate several hours, turning occasionally. 
  • Preheat oven to 350°. Bake for about 20 minutes, depending on thickness. Baste the fish with the marinade once or twice during cooking.