Support Your Local Farmers and Fishermen
We are happy members of a local seafood supplier called Real Good Fish out of Moss Landing, CA run by the Lovewell family, Alan, Jenn, and Luca. Real Good Fish operates similarly to a CSA (Community Supported Agriculture) but instead of produce, they deliver fresh, local, and sustainable seafood to convenient pick-up locations, weekly or every other week. We love them! BTW their service is available in CA, NV, UT, ID, WA, OR, and AZ so please check them out.
CSAs are always an awesome way to support your local farmers (or fishermen). But right now, when small businesses are hit hard by #stayhome, it’s even more important to keep it local with your food dollars. Additionally, you won’t have to go far or into a crowded store to get your seafood. We pick up ours at a winery a mile from our house (thanks @mjavineyards) and we can certainly keep that 6 foot distance when getting our delivery of fresh seafood.
Yesterday, we recieved black cod, which we love so much. I usually marinate it Nobu-style for 2 to 3 days, but if you can only marinate it overnight, it will still be delicious. The sweet-salty miso marinade draws out some of the moisture in the fish, giving it a slightly firmer texture and the buttery flavor is divine. If you don’t have black cod, try this same technique on salmon, trout, Arctic char, or mahi mahi. For these more delicate fish, marinate just a few hours, up to overnight, and adjust cooking time for the thickness of your fish.
Nobu’s Miso Marinated Black Cod
Serves 4
3 T sake
3 T mirin
1⁄4 c white miso paste
2 T sugar
4 black cod fillets, about 6 oz each
Two to three days before you want to cook, make your marinade by bringing the sake and mirin to a boil in a small saucepan. Turn the heat down to low and add miso, whisking to incorporate. Turn the heat back up to high and add the sugar, whisking so sugar doesn’t burn. Once sugar is dissolved, remove from the heat and cool to room temperature.
Place fish in a non-reactive dish or bowl and coat with the cooled marinade. Cover and place in refrigerator for 2-3 days.
Preheat oven to 400. Heat an oven-proof skillet over high heat. Use a paper towel to lightly wipe excess marinade from the fillets, but do not rinse. Add a little avocado oil to the pan and place the fish skin side up into the pan, cooking until the presentation side of the fish is brown and even blackened in spots, 3 minutes or so. Flip the fillets over, and transfer the hot pan to the oven. Bake fillets for 6-11 minutes, depending on the thickness of your fish. You want it to be opaque and flake when prodded with a fork.