Biltong Chief



+852 2730 0273

Black Cod Fillet Skin On (160g)


In stock

Buy now & earn 即買即賺180 Tribal Points!

High in fats and omega-3 with a thick flake, Black Cod is one of the most sought after white fish in Asia.

  • Origin: Canada
  • Frozen/Chilled: Frozen
  • Portion: 1pc of 160g

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.



Cod fish is a popular seafood characterised by its mild taste and rich, flaky flesh. Our black cod fillets are vertically cut from the fish body, starting at the backbone down to the belly. Unlike fatty fish such as salmon and tuna, black cod is a sweet white fish with lean protein. As it works well with different spices, cod fish is featured in a wide variety of recipes in Hong Kong households, satisfying a full spectrum of tastes, from mild to boldly flavoured dishes.


Black cod is low in fat and calories but high in protein. It is also a fantastic source of omega-3 fatty acids, which are beneficial for the heart and brain. The vitamins and minerals found in cod fish also help you maintain good health. For instance, it’s rich in vitamin B12, which is required for synthesising red blood cells and DNA.


At Biltong Chief, we love to braai and barbecue whenever we get the chance —and now you can too in the comfort of your home in Hong Kong.

Below is a quick guide for grilling cod fish on the fire. You can also steam, boil, broil or bake your seafood however you like.

  • 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 it 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 every time. Use a knife or thermometer to check between a flake to see if 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 in 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



Storage & Preparation

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.