Ein Black-Cod Fisch Filet in Miso Marinade mit MSC Siegel in der linken unteren Ecke

Ein Black-Cod Fisch Filet in Miso Marinade

Ein Rezeptbild eines Miso-Black-Cod Gerichtes mit Pak Choi auf einem Teller angerichtet

Ein Black-Cod Fisch Filet in Miso Marinade mit Blick auf die Hautseite

Black Cod in Miso Marinade

with skin | 170 g

CHF 17.99*

CHF 105.82 / kg

There are dishes you’ll never forget after just one bite— Miso Black Cod is definitely one of them. Black cod became world-famous thanks to the Nobu restaurant chain, where the combination of buttery, tender fish and a sweet-and-savory miso marinade delights the palates of foodies.

With our black cod, you can bring this culinary highlight home without even having to visit a restaurant. The fillet arrives frozen and already marinated—after thawing, the marinade soaks into the fillet and releases its full flavor. For the perfect taste experience, simply thaw it, let it marinate in the refrigerator in its packaging for 24 to 48 hours, then sear it over high heat or place it in the air fryer until the marinade caramelizes—minimal effort with maximum enjoyment.

MSC-certified wild caught fish

Authentic japanese miso marinade

Fine dining at home

Frozen, for a freshly caught taste

I am also available as Black Cod fillet without marinade

Variants:

170 g

CHF 17.99*

CHF 105.82 / kg

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Product description

Black Cod in miso marinade - Japanese umami delight

Black Cod, also known as Sablefish, is one of the fattiest and most tender fish in the world – its high fat content gives it a velvety texture, which, combined with intense flavors, provides a true taste experience. The Black Cod is caught in the Northeast Pacific off Alaska under strict MSC regulations and then carefully processed.

For the marinade, we use Hikari Miso from one of Japan's most renowned miso manufacturers, located in the Alps of Nagano Prefecture. The paste traditionally matures for months, bringing that complex, slightly sweet umami depth that makes the famous miso preparation what it is. To ensure the flavor and texture of the Sablefish are perfectly showcased, the fish is packaged with the marinade, but the marinade only penetrates the flesh after thawing – so you can decide for yourself how intense you want the flavor to be.

Ein Fischerboot auf dem Fang nach Black Cod

In Miso eingelegter und im Ofen gegarter Black Cod mit Pak Choi

Miso Black Cod made easy

The dish that made Nobu Matsuhisa world-famous is actually one of the more labor-intensive preparations in Japanese cuisine—but we’ve taken the complicated part out of it for you. The fish comes to you already marinated in miso—you don’t have to mix anything, measure anything, or prepare anything:

Let it thaw in the refrigerator

Let the marinade soak in for at least 24 hours for a subtle flavor or up to 48 hours for an intense result

Sear in a hot pan and finish cooking in the oven or in an air fryer until the miso marinade is lightly caramelized

Serve and enjoy!

Serve with simple jasmine rice, some pickled ginger, or a crisp cucumber-wakame salad. If you prefer a classic take, serve the charcoal-grilled fish with toasted sesame seeds, a splash of lime, and sautéed pak choi.

Perfect for:

Nobu-Fans

Oven, BBQ or Air fryer

Effortless enjoyment

Black Cod in miso marinade - Japanese umami delight

Black Cod, also known as Sablefish, is one of the fattiest and most tender fish in the world – its high fat content gives it a velvety texture, which, combined with intense flavors, provides a true taste experience. The Black Cod is caught in the Northeast Pacific off Alaska under strict MSC regulations and then carefully processed.

For the marinade, we use Hikari Miso from one of Japan's most renowned miso manufacturers, located in the Alps of Nagano Prefecture. The paste traditionally matures for months, bringing that complex, slightly sweet umami depth that makes the famous miso preparation what it is. To ensure the flavor and texture of the Sablefish are perfectly showcased, the fish is packaged with the marinade, but the marinade only penetrates the flesh after thawing – so you can decide for yourself how intense you want the flavor to be.

Miso Black Cod made easy

The dish that made Nobu Matsuhisa world-famous is actually one of the more labor-intensive preparations in Japanese cuisine—but we’ve taken the complicated part out of it for you. The fish comes to you already marinated in miso—you don’t have to mix anything, measure anything, or prepare anything:

Let it thaw in the refrigerator

Let the marinade soak in for at least 24 hours for a subtle flavor or up to 48 hours for an intense result

Sear in a hot pan and finish cooking in the oven or in an air fryer until the miso marinade is lightly caramelized

Serve and enjoy!

Serve with simple jasmine rice, some pickled ginger, or a crisp cucumber-wakame salad. If you prefer a classic take, serve the charcoal-grilled fish with toasted sesame seeds, a splash of lime, and sautéed pak choi.

Perfect for:

Nobu-Fans

Oven, BBQ or Air fryer

Effortless enjoyment

Ingredients

Variant: 170 g

Ingredients: Black cod, marinade consisting of: sugar, miso paste (water, soybeans, rice, salt), mirin, alcohol, water, salt

Allergens: Fish, soybeans

Thawing instructions:

Optimal thawing - for planners: You can gently thaw this product in the refrigerator within 12 hours.
The quick version - for spontaneous decisions: If you're in a hurry, it's possible to thaw this product in a water bath within 1 hour. The water should be cold to lukewarm.

Here you can find everything about our defrosting instructions.

Storage & shelf life:

Store this product at a minimum of -18 °C in the freezer. You can find more details about storing frozen seafood in our How To guide. We guarantee a minimum shelf life of 3 months after delivery. The exact best-before date can be found on the product label.

Nutrition Information (per 100g)

Energy (kJ/kcal)	420/296
Fat (g)	23
- thereof saturated fatty acids (g)	6
Carbohydrates (g)	22
- thereof sugars (g)	1
Protein (g)	20
Salt (g)	0.12

Origin

Black Cod, with the Latin name Anoplopoma fimbria, is caught in the cold waters of the North Pacific (FAO 67) under particularly controlled conditions using longlines.
This fish comes from a fishery that has been independently certified to the MSC’s environmental standard for fishing.
Producer: Alaskan Leader Seafoods, 315 5th Ave. S, Ste 200, Edmonds, WA 98020