Black Cod

Despite the name, Black Cod is not a cod at all: it is Sablefish (Anoplopoma fimbria), a deepwater fish from the North Pacific also sold as butterfish, skil, beshow, or coalfish. It carries one of the highest fat contents of any commercially caught fish, rivalling bluefin tuna belly, and turns silky and buttery in the tin, prized in Japanese cuisine as gindara and increasingly sought after in premium Western markets. Wild Planet and other Pacific Northwest producers have brought it to the artisan tinned fish market, sourced from an Alaskan fishery that is MSC-certified and considered among the best-managed in the world.

How to eat it: rich and buttery, often smoked. Flaked into scrambled eggs, on a cracker, or laid on rye.