Issue #031: The Cod That Wasn't (but was?)
A big talk about the FAUX cods, and how we like to cook with them - and of course, we'll tie it all together with a subscriber deal. 😉
Not Quite Cod
Unmasking Lingcod & Black Cod
It is our mission to get you the goods, each and every week. Dan works hard sourcing Canadian fish in season, much from the West Coast. This means buying anything and everything we can from small boat, coastal fisheries
This week, we want to dive into a bit of fishy trivia and highlight two of our fave fish that often get a bit of a misnomer: Lingcod and Black Cod. Despite their names, neither of these are actually a cod. Wait, what? Huh?
So, what is a true cod? When we talk about "true cod," we're usually referring to fish belonging to the Gadidae family. The most well-known members of this family are Atlantic Cod (Gadus morhua) and Pacific Cod (Gadus macrocephalus). These fish share specific anatomical characteristics and belong to a distinct lineage. They are typically leaner white fish with a mild, flaky texture, beloved for dishes like fish and chips.
Now, let's meet the counterfeits, both arriving at Hooked fresh from the cold, beautiful waters of British Columbia alongside our prized Pacific Halibut -
Lingcod: A grill hero
Don't let the name fool you – Lingcod (Ophiodon elongatus) is actually a type of greenling. These large fish (with massive heads and mouths) are voracious predators with a firm, white flesh that holds up beautifully to high heat. They also have a good skin that crisps up perfectly. This makes Lingcod an absolute champion on the grill.
Hooked's Guide to Grilled Lingcod:
Prep is Key: Like any fish destined for the grill, pull your fish from the fridge 30-45 minutes before cooking. Pat your Lingcod fillets dry. Season the skin side. This helps achieve those beautiful sear marks. A light brushing of oil (olive or grapeseed work well) will prevent sticking.
Season Simply: Lingcod's flavour is mild and slightly sweet, so simple seasoning or marinating is best. Sea salt and olive oil, a little of our chimichurri or ginger scallion marinades and you’re good to go.
Medium Heat is Your Friend: Preheat your grill to medium heat for a minimum of 5 minutes. You want it hot enough to sear the fish without burning the skin or drying it out too quickly.
Grill with Confidence: Place the Lingcod fillets skin-side down first. Close the lid of the grill. Let them cook undisturbed for about 6-7 minutes, depending on thickness.
Do the knife trick to determine doneness: insert the tip of a paring knife into the thickest part of the fish. It should enter easily. Hold for 5 seconds, then touch to the inside of your wrist. It should feel ‘just hot’. If still cool, leave on the grill a further 2 minutes.
Rest and Enjoy: Let the grilled Lingcod rest for a minute or two off the heat before serving. Its firm texture makes it perfect for serving in tacos, on salads, or simply alongside your favourite grilled vegetables.
The slightly firmer texture of Lingcod, plus its skin makes it less prone to flaking apart on the grill compared to true cod, giving you more control and a delicious end result.
Black Cod (Sablefish):
The melt-in-your-mouth Chilean Sea Bass Replacement
Black Cod (Anoplopoma fimbria), also known as Sablefish, is another Pacific gem that isn't a true cod. In fact, it belongs to its own unique family, Anoplopomatidae. What Black Cod lacks in true cod lineage, it more than makes up for in richness and flavour.
This fish has a remarkably high fat content, giving it a velvety, rich and buttery texture that melts in your mouth. This high fat content also makes Black Cod incredibly forgiving to cook. It's less likely to dry out, making it a fantastic choice for both novice and experienced cooks looking to impress.
Black cod is also a key sashimi and sushi fish, where it is most commonly known as butterfish. Raw, it has a clean sweetness with a tender, rich bite.
Hooked's Guide to Black Cod
Miso-Glazed Broiled Black Cod: A classic for a reason! The sweet and savoury miso glaze complements the richness of the fish beautifully. Just marinate in our miso glaze for a few hours, place under a raging hot broiler for six minutes, and you’re ready.
Smoked Black Cod: I often brine and hot smoke sablefish. It is CRAZY good. Honestly tastes like rich, fishy butter in the best possible way. Ask for it when you’re in next!
Torched sashimi: glaze the pieces with a little sake and mirin, then torch with a little blowtorch. Dip in a little ponzu and you’re in heaven.
From now until October, we should have a pretty steady supply of both of these wonderful Canadian fish. Our team will be happy to talk you through cooking methods and techniques anytime :)
The Big DEAL -
You need to get into Lingcod, which is one of our best wild white fish (from Canada!). Re-watch our GRILLING PRIMER and get ready to go for it with this week’s pro-tips from Kristin.
We’re offering $5 off PER POUND in our stores* from May 7, 8 and 9th (Wednesday, Thursday & Friday next week) while our stock lasts!
How to get this sweet deal?
Go to a store, say hello, let the staff know you’re a subscriber then give us your name/email to get your discount. It’s really that easy.
… And let us know you’re a subscriber each time you come in to shop, even if you’ve missed the issue. We can point you at a specials you might not know about.
Be Social 🐠
Call out that False Cod and make some tacos!
Tag us in your Instagram stories: @Hookedinc - We love seeing what you’re making for dinner!
Have a question on a burning topic? Leave us question in the comments to get your query featured in an upcoming Issue.
*Our stores: Hooked in Leslieville, Hooked in Kensington Market, South Kingsway Hooked. Does not include our cousin store, Hooked on the Danforth.