A type of fish that is commonly found along the Pacific coast, and is sometimes incorrectly referred to as the Alaska black cod. While it is known for its excellent flavor when smoked, it is not widely used in cooking.
Amidst the bountiful waters of the Pacific coast of North America resides a splendid denizen of the sea a prized marine food fish. This magnificent creature, sought after for its delectable qualities, graces our tables in various forms. Whether presented whole, filleted, or transformed into succulent steaks, it offers a world of culinary possibilities. From the traditional art of kippering and smoking to infuse it with a tantalizing smoky essence, to the elegance of broiling or baking in its entirety, this fish invites us to savor its flavors in all their glory. For those seeking a lighter touch, sautéing the tender steaks or delicate fillets presents a culinary adventure that celebrates the fish’s natural essence. With each preparation, this marine gem bestows a taste of the ocean’s majesty, inspiring palates and reminding us of the treasures hidden beneath the waves.