Miso Sake Sable (a.k.a. Black Cod or Butterfish)

[@neilmunro6683]

Love the term BROILER!!! To Your British Cousins THIS the GRIL on the cooker!! Thank you as always for a good demo... Kindness your way Neil { Lochness Scottish Highlands }

[@ΠαναγιωτηςΠαπας-π7η]

Looks amazing! Japanese and Chinese flavors are starting to grow on me ;) Thanks!

[@redhousepress]

Thanks for this recipe and info about Sable. I'm very lucky to live in the PNW and have a wonderful source for this and salmon. I purchase the sable in a 10lb case of individually wrapped about 8 oz each frozen. Its exquisite! Not cheap but oh so worth it!!

[@davidmatke248]

Using a riser to get closer to the heating element is brilliant!

[@jngreene33]

How does this have so few views? I tried it, and it's one of the best things I've ever eaten! Thanks Helen, I probably wouldn't have been confident enough to make it without a video like this. Has to have one of the biggest "easy to make"/ridiculously-delicious ratios in the food world!

[@michelj.gaudet5048]

WOW, lady!!!✨🤗✨. YOU are so frickin’ INFORMATIVE, so THANK YOU!😁💕

[@kathleenchisholm4672]

" COOK YOUR DAM FISH! IT"S NOT LIKE YOUR RUNNING A RESTAURANT!" hahhaha omg! I can't stop laughing......lol

[@youngbull0]

Thanks so much Helen for sharing this recipe and video! Picked up some black cod at the Saturday market and looking forward to dinner tonight!

[@lisayerace5578]

Have had Butterfish (Sable) in a restaurant. It is my favorite fish by far! Had no idea it was “Sable”. It was served exactly how you made it here.... with a soy glaze.... WOW.... it was fabulous! Now, I can make it at home! Thank you, Helen!

[@robertholtz]

Looks amazing! Outstanding instruction. Great video.

[@dattack1970]

Crispy sablefish skin is awesome to eat.

[@ishimykitty]

Thank you! I had miso black cod at Nobu in NYC in 2006 and have dreamed of making it myself one day. Your recipe looks exactly like it! Now I have some clues on how to make it at home!

[@siberumit]

nice sharing

[@212bag]

Helen, you make the best cooking videos...

[@charlieb6090]

I'm not sure which I like more, your recipes or your accent.

[@Li_ShuWei]

Wow that looks so delicious!!! my mouth watering....

[@uniotter2662]

Growing up in Hawaii, we see miso butterfish quite commonly on the Japanese restaurant menus. But I'm used to the way they don't take all the marinade off, and let it caramelize under the broiler (or on the grill). Yes, it can burn a little, but tastes very yummy! :) My mom used to do teriyaki butterfish for us at home, which is a less labor-intensive way of cooking it (all in one big pot), and it was yummy too, especially with lots of rice. Thanks for the back-story about how butterfish came to be!

[@DavidFSloneEsq]

Thanks for the informative video, as always. I first encountered this “black cod” dish at Nobu. I fell immediately in love, but couldn’t help but feel that it reminded me of something. It took me years to realize that it was sable, which, as an Ashkenazic New York Jew, I was fully familiar with, but had never eaten hot and unsmoked. Mind you, what with its price, smoked sable wasn’t a staple food, like Nova, but it was a nice treat, that I’d heard described as “the poor man’s sturgeon”. I could only imagine how glorious sturgeon must be! Finally, one day, my Upper Eastside family went shopping for appetizing on the Upper Westside, and bought some Barney Greengrass smoked sturgeon. What a comparative disappointment! It couldn’t hold a candle to smoked sable. As for the moniker “butterfish”, it is properly descriptive of the texture. However, that name is also often to applied to Escolar, the species that low-end sushi joints near me pawn off as “white tuna”. It has an intriguing texture, but tends to cause digestive distress, which kind of outweighs the mouthfeel.

[@SingingSealRiana]

It is the same with woods, it is a pain to try to find out what tree the wood came from for there are so many wild names for everything and no one uses the taxonomic names for clarety. Healing herbs too . . .

[@LeminParti]

Looks delicious! Excited to try this one. 😁

[@jngreene33]

How does this have so few views? I tried it, and it's one of the best things I've ever eaten!

[@kappatvating]

That looks amazing

[@Matthewuzarski]

great video thanks!

[@wendyellis6402]

I’m preparing this tonight, atop your sushi rice, with sautéed spinach. I don’t have soy reduction handy, so a little unagi sauce will do 😊

[@PredictableEnigma]

Trying this with salmon tonight! I used to make a copycat recipe for Cheescake Factory's miso salmon but it uses SO MANY DISHES that I want to try an alternative. Hope this turns out tastey

[@michaelshen7977]

Love the Story telling and the presentation of the finished product. Thanks!

[@christophe5114]

I wish all the chefs in the world (or... the UK ones at least) would served the same portion size as Helen! I love black cod but rarely order it in restaurants, you pay through the nose for a third of what Helen platted!

[@SuperJJ423]

Hey Helen, First I'd like to thank you for making the last few years bearable via the iconic voice and iconic delicious recipes. I just wanted to know what the green topping used was. :) Wishing you the best and thanks for doing what you do; I am learning so much!

[@helenrennie]

chives :)

[@networkn]

Hi. Do you mind me asking why you put salt and miso as opposed to just relying on the saltiness of the Miso? Is it not salty enough, or a different "type" of salty (Not sure if that's a thing). Genuine Question.. I love this recipe at restaurants so am very glad you posted this video...

[@helenrennie]

i find that salt penetrates better than miso. of course that depends on your miso. some are saltier than others. it also depends on how salty you want the dish to be. if you don't normally like a lot of salt, it would make perfect sense to just use miso and skip the salt.

[@networkn]

@@helenrennie that makes sense, thank you.

[@penguiNET]

Hi Helen, this recipe is amazing! Do you think cooking sous vide would add anything to this dish? Or would the issues with wiping off the marinade/getting rid of condensation/moisture on the surface to get a better browned surface make it not very useful?

[@helenrennie]

I don't think SV would work here. This dish relies on browning and by the time you get the right level of browning, your fish will be cooked through. Sable is very flaky, so if you sous-vide it first, it might completely fall apart before you brown it.

[@williambrookins2378]

Hi Helen: Bought the ingredients today except the mushrooms. They had a large bag for $18.00 and I didnt want to spend just for the one time sauce (I dont know what else I could use them for). Anyway, do the mushrooms add appreciably to the sauce or would it be good (although possibly not quite as good) without the mushrooms? If mushrooms are a must, Ill try a different Asian supermarket to see if they have a smaller bag. I am in Jersey and so have not been able to find Sable, only Atlantic butterfish with is a totally different fish. I am going to try your recipe using Cobia in the meanwhile. Thanks and love your channel.

[@helenrennie]

no worries about the mushrooms. the sauce will still be good without them. by the way, make sure you chill the sauce before tasting it. some people taste it right after making and think something went wrong. that's totally normal. It's like tasting hot ice-cream -- way too intense. once it cools, it becomes a lot better in both texture and flavor.

[@williambrookins2378]

@@helenrennie OK will do and thank you so much. BTW, do you have a Pompano video on KZbin?

[@ZOOTSUITBEATNICK1]

imo Good vid. I grew up knowing about sable...it was a family favorite. imo

[@harryroger1739]

Try it with Sakekazu. That is my favorite method.

[@suivzmoi]

in Japan it's called Gindara. expensive fish!

[@kathleenchisholm4672]

BTW Helen, I'm from Lynn, MA - where do you live?

[@bobby350z]

Got to try this recipe next time. What miso would you recommend? I made a few times on the gill after marinading in yogurt and Indian spices and it came out pretty good.

[@helenrennie]

I use shiro (white) miso.

[@bobby350z]

@@helenrennie Thanks

[@therecipetestkitchen2837]

Is this a type of fish you would find/buy at a grocery store like Wegmans or does it deserve the special attention of a specialized fish monger like Captain Marden's?

[@helenrennie]

I haven't seen it in Wegman's, but they change what they carry, so I am guessing it varies store to store. I usually get mine at Marden's.

[@gitman3486]

Hey Helen, how do you like the Zwilling? Look forward to your review of it - I'm looking for my next step up from victorinox

[@helenrennie]

I really like it, just be careful. some of their knives have an 11 degree angle and they can't hold it, but mine is 15 degrees and holds the edge great. Here is what I have: amzn.to/3eCNema After 6 months of use, it still doesn't need sharpening, though I hone daily. Very comfortable for a pinch grip. It's on the heavy side, but I don't mind.

[@russell28533]

That's beautiful 2:51

[@Tanya168]

❤️❤️❤️

[@MindbodyMedic]

Sable is a mink IIRC? very highly desired fur for making Ushanka [those iconic Russian hats]. So the title confused me a little. Chilean seabass became a sensation because Jurassic Park featured it for their guests main course.

[@barbkafilmout9449]

Miss Helen I thought when you broil the door must remain slightly ajar

[@helenrennie]

some VERY old ovens had that feature. modern ovens normally don't (check your oven manual). but this got passed down from generation to generation, so many people still think they should leave the door slightly open.

[@barbkafilmout9449]

Helen Rennie thanks so much

[@rosepearl7092]

I grew up in Canada in the 60s & 70s. When black cod was smoked it was called Sable. When it was sold fresh it was called Alaskan black cod. That was 50 years ago. It's a delicious fish and having lived in the Middle East for 20 years now, I miss it...

[@richardjean-louis7244]

grams?!

[@FlacomanXD]

Have we tried making this in cast iron?

[@helenrennie]

I don't see any reason you can't use a cast iron pan, though I haven't tried it. I would still do it under the broiler, not on the stove top.

[@bjones9942]

Helen said DAMN!!! Lol. I'm from Seattle and there was a black cod craze in the late 1970's and early 80's. The difference was that it was SMOKED black cod, which is a totally different flavor profile (in my opinion, it's inedible and the smell stays in your home for days). I would be double checking any fish marked Black Cod to make sure it's not the smoked variety!

[@Li_ShuWei]

For fish meat the more fragile the more delicious.

[@awhite3747]

Well I learned something new today (fish naming). Excellent. By the way, I'm sure that you have an equivalent phrase but we have a phrase "If it's brown, it's cooked. If it's black, it's b*gg**ed!" 😉🇬🇧

[@danieldeutsch631]

We eat escargot which are really snails.

[@mishmish_MALE]

🌹⁦👍🏽⁩💞🌹⁦👍🏽⁩💞🌹⁦👍🏽⁩💞🌹⁦👍🏽⁩💞

[@JohnNathanShopper]

Hi

[@pamltl.1968]

oMG, another love my own voice vid. ... unlike!!!