Thanks to a certain Japanese celebrity chef, Miso Black Cod has become a symbol. The black cod has become the yard stick used by some guests to measure the quality of a japanese or “fusion” menu and often a go to for the uninspired kitchen. Due to the stigma I attach to this dish, we had avoided preparing it altogether. However we are in the northwest. Not utilizing black cod, gindara, sablefish, or whatever you want to call it, is missing an opportunity to make the most of our local bounty. Our black cod comes fresh, glistening, and vibrant from the coast, not a grey/yellow, freezer-burnt mess. The trials began to create a dish that is unique and reflective of my style and philosophy, but is not too unfamiliar to those guests holding rulers. After much work and constant tweaking we came up with a signature preparation for our local jewel. The cod is cured in sake lees, salt, and sugar. Then it is smoked, broiled, and finished. In the end, this dish has captured my love of our local ingredients and japanese cooking technique and aesthetic.