• 2 to 2-1/2 lbs. Black Cod fillet, skin on, bones removed, cut into 4 serving pieces
  • 1/2 cup kosher or table salt, more if needed
  • 6 oz. (3/4 cup) kasu paste (available at Asian markets)
  • 1/3 cup sugar
  • 3/4 cup water
  • Fresh ginger, thinly sliced and blanched, or pickled ginger for serving


Place black cod pieces skin side down in a shallow dish. Sprinkle a generous layer of salt over the fish, cover with plastic wrap and refrigerate for 24 hours.

Rinse the salt from the fish and pat dry, then return the fish to the cleaned dish.

Stir together the kasu paste and sugar in a small bowl until smooth. Slowly stir in the water. Pour the kasu mixture evenly over the fish, cover, and refrigerate for another 24 hours.

Turn on grill or light coals. When grill is very hot, remove black cod from the marinade, allowing excess to drip off. Grill fish until nicely browned and just cooked through, about 5 minutes per side. Transfer to individual plates, top with fresh or pickled ginger, and serve.

Makes 4 servings

Print this recipe

Submitted 6/13/05.
Source: Internet/Ray's Boathouse
Submitted By: Marlen
Black Cod Sake Kasu