Sablefish Miso

Miso-marinated black cod became famous in the 1990s when a Nobu chef’s version turned it into one of the most imitated dishes on earth — and BC’s rich, buttery sablefish turned out to be a perfect match for the technique. West Coast chefs embraced it immediately, and the pairing of Japanese miso with Pacific black cod has been a signature of Vancouver dining ever since.

What makes it great is the alchemy of the marinade: white miso, mirin, and sugar slowly permeate the fish’s high-fat flesh, then caramelize under the broiler into a burnished, savoury-sweet glaze. The interior stays meltingly tender, almost like the best fish you’ve ever had. It looks restaurant-fancy but is genuinely easy at home — the marinade does all the work.

West Coast / BC recipes →