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Fried miso wild Alaska black cod

Because of its greasiness, black cod lends itself perfectly to combining with the miso.

By choosing wild black cod Alaska, you make a sustainable and flavourful choice. Wild black cod has a high oil content, a sweet taste and buttery texture.

Makes 1 kg.

Allergens & dietary requirements

  • Soy
  • Fish
  • Cow's milk
  • Lactose
  • Pescetarian


  • 100 miso
  • 100 sake
  • 100 mirin
  • 20 ginger, grated
  • kg wild Alaska black cod, fillet without skin
  • 150 clarified butter
  •  as needed salt

Preparation method

  • Place the miso, sake, mirin, and ginger in a saucepan and bring to the boil while stirring.
  • Cook to a thick paste and leave to cool.
  • Coat the black cod fillet with the miso mixture.
  • Place in a vacuum bag and vacuum seal completely.
  • Marinate for 24 hours.
  • Remove the black cod from the vacuum and dry well with a fibre-free cloth.
  • Fry the black cod à la minute in a frying pan, using clarified butter.

Serving suggestions

  • Delicious in a dish with components of katsuobushi, spring onion, and sesame.
  • Combines well with components of maize, tomato, and aubergine.
  • Perfect with razor clams, green tea, and salmon roe.