Black Cod / Sable yum!

[Barviewrocks]

I know there has been previous talk about people that do not like Black Cod. However, I was in Seattle and ate at Ray's Boathouse resturant where they prepared Black Cod that was fantastic to my tastes. I believe the difference was in the preparation. I searched the Internet and found this recipe that I tried recently and it was indeed great. So if any of you Dogs catch some off of Oregon and do not know what to do with it, I will be willing to barter for some filets ;-) I used a thicker filet of Black Cod - Enjoy!!

Ray’s Kasu Black Cod
2 2 ½ lb. Black Cod fillets, skin on, bones removed, cut into 4 pieces
½ cup Kosher Salt
¾ cup Kasu paste (from making Sake - get it from Uyumaji Store in Beaverton - or Anzen near the convention center)
1/3 cup Sugar
¾ cup Water
Fresh Ginger Root, thinly sliced
Place Black Cod fillets skin side down in shallow dish. Sprinkle generous layer of Salt over fish, cover with plastic wrap, refrigerate 24 hrs. Rinse salt from fish, pat dry and return to dish. Stir together Kasu paste and sugar in a small bowl ‘til smooth. Slowly stir in the water and pour the mixture over the fish, cover and refrigerate for another 24 hours. Heat your grilling surface (note: this dish really radiates flavor benefits if you grill over charcoal), remove fish from marinade, allowing excess to drip off.
Grill fillets until nicely browned (no more than 5 min. per side). Plate and serve with fresh ginger slices as garnish.

[ 02-03-2004, 11:00 AM: Message edited by: Barviewrocks ]

[corrirod]

Thanks for the tip, I'll give it a try this year!

[WaterDog]

Anyone else have recipies? Wife and I are looking for a few more good ones.

[WP]

Sorry,
If I get any black cod while halibut fishing, they go back, used as bait, or given to Keta or someone else to use. I get enough fish I like that I don't desire black cod!
Dave

[Lepper]

this year no black cod while halibut fishing... :depressed:

[MasterCaster]

Lepper are you saying we cant keep Black cod while halibut fishing or just that you are not?

I looked in the regs and all I see is the same no Yellow eye or Canary rockfish reg.

Just wanting to clear this up as I cant wait to get out there again this season. :dance:

Jon :smile: :grin: :smile:

[Bounty Hunter]

Actually Dano (as in Depoe Bay _____) always had the best idea it seemed to me. He knew somebody that would trade him dinner or drinks for Black Cod!

Stuff always seems do mushy, but I'l try anything three times! Thanks for the tip.

[ 02-03-2004, 10:26 PM: Message edited by: Bounty Hunter ]

[Mr. Fisherman]

Ask Drifty what he thinks about Black Cod...

Keta, you will have to share some for me to be a believer. I had tried it twice....

[Keta]

Black cod tastes bad, give it all to me and I'll get rid of it for you :grin:

Thanks Barview, now I won't get as much fish.

[Sensei-san]

Not only that but whales seem to know what is good for their cardiovascular system too. Black Cod has the highest omega three oil content of any fish.

Ray's Kasu Black Cod recipe is truly delicious. My dad used to make all the time for us as kids. You can also use the same marinade for salmon. Black cod really fresh can be great on the BBQ. And smoked Black Cod is real delicacy. The only problem being that the tremendous amount of oil thrown in the smoking process can make a mess of your smoker.

[corrirod]

Master Caster, I think he's talking about any hali dates past the 40 fathom closure. Once it's closed for bottomfish you won't be able to keep them and you don't usually find them in closer than that.

[CAPT KUJO]

I believe Lepper is correct...NO GROUNDFISH OF ANY KIND while in possession of halibut. You'll know next month for sure.


CAPT KUJO

[Salmonator]

Boy it's tough to find a fish I don't like to eat but this is one of them :sick: Tried it deep-fried and grilled. It's not the taste but the texture that gets you. As a matter of fact I really can't remember much of a taste either!

['ZZZZzzzzzz']

Hey Jeff:

If you are interested, I saw a book at the Costco in Tigard that was titled something to the effect of Ray's Boathouse Recipes. It was a compilation of recipes from the Ray's Boathouse Restaurant in Seattle.

I'm curious - does anyone know if the Ray's Boathouse in Seattle is related to the Ray's Boathouse in Seward, AK. They are both great!!

Z's-

[Barviewrocks]

Thanks - I will have to check out the cook book book. I know the soft texture is not for everyone but I really liked the way this recipe tastes. But then again, I like the eel that I fileted and cooked that was in a commercial crab trap. It was the commercial crabber's revenge keeping the eel. He thought it was trash until I cooked it for him. Now I have not seen any eels that he comes across since.

[SPAZZ]

Now I'm hungry :hoboy: