Over on the home cooking board, folks have been discussing recipes for miso and black cod. I usually don't see it fresh in Oakland or Berkeley at my usual haunts. Any info?
Also, I really love the smoked black cod they hardly ever have anymore at Monterey Fish. They always say something like "We might get some in later in the summer.", but they never do.
Are there any other sources for smoked black cod - also called, I think, sable? It's such a delicious smoked fish. The texture is so unctuous. Took me years to get to like the texture.