View allAll Photos Tagged BlackCod
This plate was to be shared between two of us. BJ and I fought over who got which piece.
8 (of the 9) of us ordered the omakase.
Shortlisted for Schmap Toronto Guide
Our plate of grilled black cod had a couple fried surprises including a slice of lotus root, a square of mini-anchovies and a baby crab!
Not exactly St. Paddy's Day Fare: Deep Fried Medallions of Pacific Sable Fish (black cod) with Asian Noodles and green onions.
Tamarind Glazed Black Cod with Habanero-Orange Salsa with Cherry Tomato Polenta Tartlets with Basil Mayonnaise
318/365 For Christmas we got a surprise package of smoked black cod (sable fish). So my wife baked it up with some homemade tomato based pasta.
A very good friend was driving through and brought by these fantastic, deep-water Central California fish; Longspine Thornyheads (Sebastolobus altivelis) and Black Cod/Sablefish (Anoplopoma fimbria). They were caught on a commercial vessel, with long-line gear, in nearly 3000 feet of water. These were smaller fish, too small for the market. The thornies remind me a lot of menpache and blackcod/sablefish is the very popular butterfish of Hawaii.
Black cod, bok choy, fennel, ginger, chanterelles, pork nage, shiitake vinaigrette. Paired with Côte Boneville Rosé, 2013...
At the behest of .WFJ I've added these photos. I originally hesitated partly because I'm picky about taking food photos and I also don't want to spread the word too much about how amazingly good this restaurant is.
After dining at all the "usual suspects" in Vancouver when it comes to sushi, YOSHI is still my favorite by far for; food quality, service, ambiance, and value.
Inspired by the Bistro skate wing with capers and brown butter from In the Kitchen with Anna by Anna Olson.
The recipe called for skate wing, but I couldn't find any at T&T (I'd seen them and bought them - very economical! - in the weeks leading up to Thanksgiving). Instead I found frozen black cod steaks on sale in the fish department (although they were a little more pricey than what I had paid for for fresh skate wing) and thought that the similarity in silky dense flesh, and sweet buttery flavours (black cod would be richer) would still work for the recipe from In the Kitchen with Anna.
How right I was. The dish was not only easy to prepare but absolutely delicious. :)
Capt. Rick Price (top) hoists a pot of sablefish while crew members Jeremy Ehrman (left), Kyle Edwards (center) and Jason Jones empty it onto the Timmy Boy during a fishing trip off the Oregon coast. (photo by Amanda Gladics)
Rockfish, black cod, halibut and Chinook salmon are for sale at Local Ocean's fish market in Newport. (photo by Tiffany Woods)
At the behest of .WFJ I've added these photos. I originally hesitated partly because I'm picky about taking food photos and I also don't want to spread the word too much about how amazingly good this restaurant is.
After dining at all the "usual suspects" in Vancouver when it comes to sushi, YOSHI is still my favorite by far for; food quality, service, ambiance, and value.
Signature Dish the Black COD - how can you resist it? And the Nasu Miso - Soft Juicy Sweet Egg Plant - Okay you have to eat these before you go on any diet plan!!
Canadian Black Cod caramelized in garlic, fish sauce & black pepper
Tamarine, 546 University Ave., Palo Alto, CA
This was fantastic
with Chinese Green and King Oyster Mushroom
Smokey with a hint of sweetness, I was correct to guess that honey was used in the preparation of these thin filets. The presentation was new to me as I'm used being served a thicker chunk of sable fish (aka "black cod"). I liked that there was a hint of smokiness, when pondered upon, was due to the black beans in the sauce. I guess that honey did work its magic by blanketing the salty black bean flavours with a smooth silky note. I can't say that the vegetables did much for me (as the silky, smooth, smokey, sweet flavours of the fish were the star players), but I was happy that there was some balance on the plate.