It’s rather pricey but it is still a much better deal to enjoy the fish at home than ordering at a fancy restaurant. In the US, you can also find sustainable caught Alaskan black cod from online seafood companies. I usually buy black cod from my local Japanese supermarket in the fresh fish section. In fact, black cod with miso marinade is probably one of the most popular preparations for the fish. The creamy white flesh pairs extremely well with miso paste that is sweet, savory and salty. High in omega-3 fats and quality protein, it is the preferred fish choice since it doesn’t have the strong taste of fatty fish like tuna or mackerel. It’s easy to mistake black cod as another type of cod, but black cod is actually not a member of the cod family at all! The actual name is sablefish ( gindara 銀ダラ) or butterfish, but it is commonly referred as black cod because of its similar appearance to cod.īlack cod (sablefish) is known for its silky and tender rich texture and flavor.

If you want to learn more about different types of miso, click here. If you are not able to find Saikyo Miso at your local Asian grocery stores, the best miso to substitute is white miso and add sugar to sweeten the miso. You can purchase saikyo miso on Amazon or local Japanese/Asian grocery stores. It’s so good that my young children can easily finish one fillet of the fish on their own. When it’s baked to perfection, the deep flavor of the marinade comes through and the buttery flesh simply melts in your mouth. The sharpness of the miso and sweetness of the mirin work wonderfully to cut the fish’s fattiness. The traditional saikyo yaki recipes include just three ingredients: Saikyo miso, mirin, and sake. This specific cooking method is named saikyo because the recipe utilizes saikyo miso (sweet white miso) originated from the Kyoto area. Saikyo in Japanese refers to “West City”, which is the former name for Kyoto. In Japan, we refer this marinade as saikyozuke (西京漬け), and once it’s grilled, it’s saikyo yaki (西京焼き). Traditionally, the fish fillet is soaked in the marinade for up to 5-7 days. To enjoy the succulent texture, we prepare the fish by marinating it in sweet miso for at least 2-3 days until the sweet & salty flavor is completely absorbed before it is cooked. Prep-friendly! After marination, you can individually wrap the fish and store it in a freezer bag for up to 2-3 weeks. When ready to cook, just defrost it in the fridge.While the marination requires a minimum of 2 days, the actual prep time takes only 10 mins and the cook time in the oven 20 mins. I also provided substitutes (see my Recipe Card) on how to prepare the recipe using other types of fish. It requires only a few simple ingredients.

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