Post by: jackmaster on June 05, 2017, 01:35:53 PM
Post by: h20hunter on June 05, 2017, 01:45:45 PM
Post by: Gobble Doc on June 05, 2017, 01:54:23 PM
Pics please.
Post by: Mfowl on June 05, 2017, 01:55:07 PM
Post by: jackmaster on June 05, 2017, 01:58:20 PM
Post by: JDHasty on June 05, 2017, 01:59:36 PM
Post by: jackmaster on June 05, 2017, 02:00:50 PM
I have caught them at Swiftsure in far less than 800'. It is true that they are a deepwater fish though. It was many years ago and I don't recall them being significantly better than lings or 'buts. They are a oily fish compared to others. They are also known as sablefish. Congrats! Glad you enjoyed it.you I thought it would be the same thing as halibut and ling and seabass but to me it wasn't and your right about it being oily and I ain't sure but I was thinking it gave it a different taste, I cooked up all the different ones and that black cod sure tasted different to me!! Enough so that I would like to fish for just those.
Post by: jackmaster on June 05, 2017, 02:04:21 PM
I have caught them at Swiftsure in far less than 800'. It is true that they are a deepwater fish though. It was many years ago and I don't recall them being significantly better than lings or 'buts. They are a oily fish compared to others. They are also known as sablefish. Congrats! Glad you enjoyed it.i am sure I am wrong here and I ain't saying your mixing them up but are you sure you weren't mistaking true cod for black cod ? Just a question
Post by: Wetwoodshunter on June 05, 2017, 02:06:35 PM
If you have any left. Try pre-smoking it with a dry brine of salt and brown sugar for a short duration, then smoke for 45 mins with low heat high smoke. Then cooking it over briquettes with a light sprinkling of pepper and lightly coat the grill with peanut oil so the fish doesn't stick.
Post by: Mfowl on June 05, 2017, 02:13:54 PM
I have caught them at Swiftsure in far less than 800'. It is true that they are a deepwater fish though. It was many years ago and I don't recall them being significantly better than lings or 'buts. They are a oily fish compared to others. They are also known as sablefish. Congrats! Glad you enjoyed it.i am sure I am wrong here and I ain't saying your mixing them up but are you sure you weren't mistaking true cod for black cod ? Just a question
I'm sure, I've caught true cod as well in both Sekiu and Neah Bay. Could be that when I ate it it just wasn't cooked the best way :dunno:. I just don't specifically remember it being that much better. Again it was many years ago and perhaps if I tried it again I might have a different take?
Post by: Skillet on June 05, 2017, 02:18:12 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fleefishusa.com%2Fwp-content%2Fuploads%2F2012%2F12%2FBlack-Cod.jpg&hash=bc99965ed435e3f32d0143d33fbd30fc5a5af44d)
The 7#+ carcasses are getting more at the dock per # than 20-40 halibut right now, over $7/#. Got a buddy fishing the Clarence Strait opener as I type.
I've actually run into a few schools of 1-ish #'ers while trolling, have caught them on coho spoons as shallow as 35 fa last summer.
Post by: jackmaster on June 05, 2017, 02:25:17 PM
Right on, blackcod is also known as sablefish. Its a huge commercial fishery in the US Pacific Ocean. I have had quite a bit of it and get sent every year to cook it at National Oceans Week in WA, DC every year.definetly gonna try it this way, thank you
If you have any left. Try pre-smoking it with a dry brine of salt and brown sugar for a short duration, then smoke for 45 mins with low heat high smoke. Then cooking it over briquettes with a light sprinkling of pepper and lightly coat the grill with peanut oil so the fish doesn't stick.
Post by: jackmaster on June 05, 2017, 02:28:37 PM
Post by: Skillet on June 05, 2017, 02:32:41 PM
It's actually orcas and sperm whales that are hammering the black cod fleet. Last year there was actually a sperm whale that was stripping the longliners up in lower Chatham Strait. They are trying to encourage a pot fishery for them to minimize predation, but initial findings are that the average size is significantly lower than longlining.
Post by: DOUBLELUNG on June 05, 2017, 02:59:22 PM
Phenomenal as nigiri or sashimi too.
Post by: JDHasty on June 05, 2017, 03:06:19 PM
Post by: CLARKTAR on June 05, 2017, 03:17:05 PM
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Post by: KillerBeee on June 05, 2017, 03:18:38 PM
Post by: jackmaster on June 05, 2017, 03:23:57 PM
Post by: Wetwoodshunter on June 05, 2017, 03:25:31 PM
Used to catch them often enough long lining. I usually slowly simmered them in a big pot with teriyaki sauce then served over rice. It was good. Used to be a guy could catch 7k lbs a week (or two weeks, hard to recall) without a permit. Not sure if that holds true anymore
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You got me thinking because I should know these. The open access DTL fishery is limited to 300 lbs/day, 1,000 per week and not to exceed 2,000 per two months. This is from the federal regulations 50 cfr 660.
https://www.ecfr.gov/graphics/er16my17.000.gif
Post by: ribka on June 05, 2017, 03:52:35 PM
Electric reel of course
They are one of my favorite fish to eat
Best smoked fish ever. Even better than salmon or whitefish
I use this recipe when not want to smoke
Very good delicate flavor
http://www.thekitchn.com/recipe-nobu-miso-marinated-black-cod-117238
Post by: RB on June 05, 2017, 04:53:21 PM
Post by: CLARKTAR on June 05, 2017, 05:25:19 PM
Thanks.Used to catch them often enough long lining. I usually slowly simmered them in a big pot with teriyaki sauce then served over rice. It was good. Used to be a guy could catch 7k lbs a week (or two weeks, hard to recall) without a permit. Not sure if that holds true anymore
Sent from my SM-G935V using Tapatalk
You got me thinking because I should know these. The open access DTL fishery is limited to 300 lbs/day, 1,000 per week and not to exceed 2,000 per two months. This is from the federal regulations 50 cfr 660.
https://www.ecfr.gov/graphics/er16my17.000.gif
Sent from my SM-G935V using Tapatalk
Post by: Duckslayer89 on June 05, 2017, 06:40:39 PM
Post by: jmscon on June 05, 2017, 07:06:03 PM
That's great you were able to get some of the WA coast! I would fish for them in a heart beat if I could!
Post by: PolarBear on June 05, 2017, 07:14:50 PM
Post by: 3boys on June 05, 2017, 07:41:38 PM
Post by: jackmaster on June 06, 2017, 06:18:50 AM
Smoked and just warmed up! Also have had it as sushi, smoked with a sauce. Don't know what it is was but I was willing to pay a lot for just a couple of pieces. One of my favorite seafoods!that is definetly the plan jmscon, only issue here is, is the fathom restriction that they only lift on halibut days, if I knew how to catch them in shallow water I would certainly do it, I have been fishn the salt most of my 45 years and have always fished halibut and have never caught one until a couple weeks ago !! I would like to go this Saturday and go out to grays shelf and start at about 1000 ft but the weather doesn't look that great and a couple weeks ago it was a gnarled boat ride out !! I think next year I am gonna go get a Canadian license so when we fish out of neah bay we can bomb over and fish Canada everyday for them !! I refuse to buy fish, I just flat won't do it but I would be seriously tempted to buy some black cod, damn fine eatn, damn fine !!
That's great you were able to get some of the WA coast! I would fish for them in a heart beat if I could!
Post by: Damnimissed on June 08, 2017, 10:15:52 PM
Post by: Bigshooter on June 08, 2017, 11:39:26 PM
Post by: Roundhead on June 09, 2017, 07:04:11 AM
Pics please.Google no?
Post by: JDHasty on June 09, 2017, 08:29:18 AM
I usually think of anything but halibut as a garbage fish, but I think I need to try some black cod.
I normally think of halibut, other than cheeks, as about my last choice. I prefer tuna, true cod, salmon, black cod, cabezon, ling cod, rockfish, sole and a whole host of others over halibut. Cheeks are another story though.
Post by: Bigshooter on June 09, 2017, 04:30:45 PM
I usually think of anything but halibut as a garbage fish, but I think I need to try some black cod.
I normally think of halibut, other than cheeks, as about my last choice. I prefer tuna, true cod, salmon, black cod, cabezon, ling cod, rockfish, sole and a whole host of others over halibut. Cheeks are another story though.
That's pretty much what I consider garbage fish.
Post by: JDHasty on June 09, 2017, 07:07:18 PM
Post by: merkaba93 on June 10, 2017, 01:52:57 PM
When it comes to cooking or taste, you could compare it to halibut or ling cod. I'd describe halibut as firm and dense with large flaking flesh and ling cod would be a lighter, smaller flaking flesh.
As for the black cod meat, it is amazing. Very light flesh with a lot of omega fats. It has an exquisite mouth feel.
If you have some black cod to cook, don't f#ck it up by doing to much. Poach, sear or sous vide it and keep it simple. You can thank me later.
Also, yes, I said exquisite mouth feel just to sound ridiculous. Doesn't mean it's not true though.
Post by: Wetwoodshunter on June 14, 2017, 01:55:32 PM
Post by: jackmaster on June 14, 2017, 02:02:53 PM
Post by: Old Man Yager on June 14, 2017, 02:18:32 PM
Please do and good luck !! Looks incredible !!" Please do" ? What did you get all educated and proper or something? 😝😝😝😝😝
Post by: gaddy on June 14, 2017, 02:50:17 PM
Post by: Wetwoodshunter on June 14, 2017, 06:09:11 PM
Post by: jackmaster on June 15, 2017, 06:16:50 AM
Post by: Wetwoodshunter on June 15, 2017, 07:34:02 PM
Haha, that's cool, isn't that that Keith coburn fella from deadliest catch? Did you get lots of people loving the cod ?
Yes that is Keith Coburn he runs the Wizard. The blackcod is super popular at this event, we have tons of people telling us they wish they could find it in the stores.
Post by: JDHasty on June 16, 2017, 09:21:30 AM
Haha, that's cool, isn't that that Keith coburn fella from deadliest catch? Did you get lots of people loving the cod ?
Yes that is Keith Coburn he runs the Wizard. The blackcod is super popular at this event, we have tons of people telling us they wish they could find it in the stores.
My buddy used to bring back burlap bags full of blackcod when he was a captain for Western Pioneer.
Post by: ribka on June 16, 2017, 08:13:44 PM
I got hooked on black cod 5 years ago when i tried it at this DC restaurant while on a business trip
https://www.yelp.com/biz/rasika-washington
amazing texture and flavor
Yep, Black cod is one of the best fish to eat. Well known in good restaurants in the PNW. Sablefish is another common name.
When it comes to cooking or taste, you could compare it to halibut or ling cod. I'd describe halibut as firm and dense with large flaking flesh and ling cod would be a lighter, smaller flaking flesh.
As for the black cod meat, it is amazing. Very light flesh with a lot of omega fats. It has an exquisite mouth feel.
If you have some black cod to cook, don't f#ck it up by doing to much. Poach, sear or sous vide it and keep it simple. You can thank me later.
Also, yes, I said exquisite mouth feel just to sound ridiculous. Doesn't mean it's not true though.