High in fats and omega-3 with a thick flake, Black Cod is one of the most sought after white fish in Asia.
Our butcher’s aim to package with a most a +/-10% variance. Please let us know if you receive less than 90% of the advertised weight, and we’ll be happy to refund you proportionally. This is not done intentionally.
Please note that the pictures shown are for reference only and may not be an exact representation of the product. Currently, unless specified otherwise, all our meats and seafood are frozen.
At Biltong Chief, we love to braai and barbecue whenever we get the chance.
Below is a guide to grilling on the fire however you can steam, boil, broil or bake your seafood however you please.
As a general rule for cooking seafood the moment the flesh changes from translucent to opaque (eg. white, or the natural colour of the fish) you want to remove from the heat. The exceptions are tuna – best served rare; salmon and scallops – best served medium rare.
Seafood that has skin-on or are shelled are helpful as the skin / shell will act as a protective barrier when cooking, reducing your chance of overcooking the meat.
With this in mind, cook with the skin / shell-side towards the heat first until you start to see the natural colour of the fish change, curl up and around the sides and top of your fillet or tail. Then all you need is a short turn on the flesh side to finish with colour. This way you’ll be left with perfect results each and every time. Use a knife or thermometer to check between a flake to see the meat is cooked to your satisfaction.
How you season (salt / pepper / fresh or dried herbs) and marinade (most commonly with lemon and butter) is really a matter of your personal preference or the style of cuisine you are creating. Seasoning, like steak, is always best done before cooking. Marinating is best before or during the cooking process. A fresh squeeze of lemon or lime juice just as the meat comes off the fire will help throw the fish back in the ocean (so to speak) for an extra burst of freshness.
When it comes to resting meat or seafood, we are big believers that thawing meat and allowing your meat to reach room temperature is a critical step pre-cooking to allow the meat to relax and soften. Resting meat after cooking is important for roasting joints and primals, but for single serving portions they are absolutely best eaten straight off the fire (or shortly after).
Canadian Black Cod / Sablefish
Thaw in the fridge overnight before cooking. Never thaw using warm water.
Thawing seafood slowly allow them to relax and soften for a tender eating experience. Take out of the fridge and packaging 15 mins before cooking to allow the seafood to reach room temperature.
As a general rule of thumb, don’t keep frozen seafood in the freezer for more than three months.