Cooking Black Cod is Easy

Black Cod is rich, buttery, and tender, with a silky texture that melts in your mouth.

Storage
  • Keep frozen at -18°C (0°F) or lower until ready to use.
  • Avoid moisture exposure.
  • Store thawed product in the refrigerator (3°C) and consume within 4 days.
Thawing
  • Overnight: Puncture packaging and place in the refrigerator on a plate 8-10 hours before cooking.
  • Quick: Seal in a plastic bag and submerge in cold water for 20-30 minutes.
Quick Prep Method
Ready in 10 minutes
  1. Pat Black Cod dry and lightly season with salt and pepper. Optional: brush with a little miso, soy sauce, or maple.
  2. Heat a pan over medium heat with butter or oil. Cook skin-side down first for about 4–5 minutes, then flip and cook another 3–4 minutes until tender and flaky.
  3. Remove from heat, add a squeeze of lemon or fresh herbs, and serve immediately while warm.
Quick Prep Method
Tips

Cook black cod gently and avoid high heat - its rich oils keep it moist and tender when handled simply.

Recipes

Quick weeknight wins and crowd-pleasers built around wild-caught Canadian seafood.
No recipes found.

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