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A question about a recipe: Roasted Black Cod in Ginger Cilantro Broth

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I have a question about the recipe "Roasted Black Cod in Ginger Cilantro Broth" from Josh Cohen. What fish should I use to substitute for black cod if I am unable to locate the sablefish in my local markets? Do any of the instructions need to be changed (such as marinade time) if using a different fish?

asked by Shawna 7 months ago

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6 answers 689 views
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added 7 months ago

I made this a while ago and I couldn't find black cod either. I can't remember exactly what I used...I think it was either regular cod or haddock. I must have liked it because it's still in my saved recipes.

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HalfPint

HalfPint is a trusted home cook.

added 7 months ago

Sable fish aka black cod is a oily (in a good way) white fleshed fish with a soft, almost buttery texture. Any similar fish will work.

This site suggests Chilean sea bass or salmon as substitute, https://www.brownetrading...

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ChefJune

June is a trusted source on General Cooking.

added 7 months ago

You could use cod, haddock, striped or black bass. The fish needs to be white fleshed, (I'd think salmon would be to distinctive) but sturdy.
I wouldn't use "Chilean Sea Bass" because regardless of what "they" say, it's still a highly endangered fish.

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Josh Cohen

Food52 Test Kitchen Chef

added 7 months ago

I would suggest using halibut as a substitute. It won't have exactly the same silky fatty texture, but it will work. I would avoid using chilean sea bass for sustainability reasons.

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added 7 months ago

Grouper or Monkfish? both are firm, mild white fish. More character than regular cod.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added 7 months ago

Monkfish is an excellent suggestion with its lobster like texture. I think sturgeon would be good too if you can find it.