Fresh Fish Series: Black Cod!

June 15, 2017

Ray's Kasu Sablefish 2

Hello again my fresh fish friends! Today’s chapter in our series is all about Black Cod. Or is it called Sablefish, or Butterfish or Candlefish or… ? The list of names for this flaky deliciousness goes on.

At Ray’s you’ll hear it referred to as Sablefish or Black Cod. The versatility of this fish is endless, just like its names. For that reason we have several preparations for you to choose from including House Smoked, Grilled Sake Kasu and Roasted Sake Kasu. Like Salmon, it’s loaded with omega 3s, plus our wild caught black cod is highly sustainable.

During the stormy winters while the fishermen are keeping warm on land, chefs work hard to source quality frozen options that parallel the flavors of fresh. But alas the sun is coming out, and so are the fishing boats who have off-loaded and delivered fresh Black Cod to our kitchens… now ready for you to enjoy in the Boathouse or Cafe!

There’s much more to share on our Fresh Fish Series coming up this summer, stay tuned!

See you soon,

Steve Hauch, Executive Sous Chef

 

Wild Alaskan King Salmon & Pinot Noir – a Perfect Pairing!

We celebrate fresh wild Alaskan King Salmon every spring at Ray’s and there is no better pairing we’ve found than Oregon Pinot Noir. It’s a combination that Ray’s made popular way back and still holds true today. Our Wine Director Chip Croteau is excited to share with you his Pinot Noir pick for this year: …

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