11-Day Dry-Aged Black Cod (Whole or Fillet)

11-Day Dry-Aged Black Cod represents the pinnacle of modern fish craftsmanship. Also known as Sablefish, black cod is naturally rich in healthy fats, making it uniquely suited for dry-aging - a technique mastered by only a handful of specialists worldwide.

Our store is one of only five locations in the United States authorized and equipped to dry-age fish, applying the same precision standards used in elite dry-aged beef programs. Through tightly controlled temperature, humidity, and airflow, the fish is aged for 11 days to enhance umami, concentrate flavor, and refine texture without compromising freshness or safety.

The result is a black cod with deeper savoriness, cleaner fat, and a luxurious, silky mouthfeel that melts on the palate. Available whole or as a perfectly trimmed fillet, this is a product designed for chefs, connoisseurs, and serious seafood enthusiasts.

Product Details

Origin: North Pacific

Species: Anoplopoma fimbria (Black Cod / Sablefish)

Aging: 11 days (dry-aged)

Form: Whole fish or fillet

Condition: Fresh, dry-aged, never frozen

Processing: Precision dry-aging in a controlled environment

Storage: Keep refrigerated at 32–36°F

Shelf Life: Consume within 2–3 days of purchase

Flavor Profile

• Texture: Silky, buttery, and refined

• Taste: Deep umami with clean marine sweetness

• Finish: Long, savory, and exceptionally smooth

Dry-aging gently reduces moisture while allowing enzymatic breakdown of proteins, resulting in intensified flavor and a more elegant fat structure compared to fresh black cod.

Culinary Uses

• Sashimi or Crudo: Thinly sliced to showcase purity and richness.

• Miso or Salt Roasted: Ideal for traditional Japanese preparations.

• Pan-Seared or Grilled: Develops a delicate crust while remaining luxuriously moist.

• Luxury Pairing: Exceptional with Kaluga or Ossetra caviar, bone marrow, or cultured butter.

Pairing Suggestions

• Seasoning: Sea salt, white miso, yuzu, or citrus zest

• Sauces: Beurre blanc, light soy reduction, or dashi glaze

• Beverages: Junmai sake, Champagne, or mineral-driven white wine

Nutritional Benefits

Black cod is among the most nutrient-rich fish available:

• Extremely high inOmega-3 fatty acids

• Rich invitamin D, B12, and selenium

• Supports heart, brain, and immune health

Per 4 oz serving (approximate):

Calories: 180 | Protein: 20g | Fat: 12g | Omega-3: 1,500mg

Sustainability & Craftsmanship

Our black cod is responsibly sourced from sustainable fisheries and dry-aged in-house under strict HACCP-compliant conditions. Dry-aging fish requires exceptional expertise - a discipline few attempt and even fewer master.

Frequently Asked Questions (FAQ)

Q: Is dry-aged fish safe to eat?

A: Yes - when performed under precise environmental control by trained specialists, dry-aging fish is completely safe and enhances quality.

Q: How does dry-aged black cod differ from fresh?

A: Dry-aged black cod has a more concentrated flavor, cleaner fat, and a silkier texture with enhanced umami.

Q: Can it be eaten raw?

A: Yes. When handled properly and consumed fresh, it is suitable for raw preparations such as sashimi or crudo.

Q: Why only 11 days?

A: Black cod’s high fat content reaches optimal flavor concentration at 11 days without overpowering the fish’s natural sweetness.

Q: Can I freeze it?

A: Freezing is not recommended, as it diminishes the refined texture developed during aging.

11-Day Dry-Aged Black Cod is seafood at its most sophisticated - rare, controlled, and deeply flavorful. A true expression of mastery, reserved for those who seek the extraordinary.