60 degrees, clear
Samurai Cop (Oh Joy Begin), Dave Matthews Band
On Sunday, we spent the day in Homer for a book signing at The Homer Bookstore and a cooking class at The Classic Cook. While sitting at the book signing table, Claire Neaton, one of the Salmon Sisters walked in the door carrying a package of wild Alaska sablefish for me, caught by the crew on the F/V Dangerous Cape. I was over the moon excited. I couldn’t wait to get back home and make a sablefish recipe to share with you guys.
I have a few sablefish tips for you. First, to clear up any confusion, sablefish is the same as black cod (although it’s not a true cod at all). Second, I recommend using a fish spatula when cooking sablefish, because it is quite delicate. Third, it’s easiest to try to remove the bones after the fish has been cooked, not before. Fourth, make this ginger-soy glazed sablefish over ramen noodles recipe ASAP. It’s one of the easiest sablefish recipes I’ve ever made and it’s phenomenal.