Black cod, on the other hand, packs more of a rich, flavorful punch (which is why it's♣️ occasionally also referred to as the butterfish), without being overly fishy . Rich and flaky and filled with Omega-3s,♣️ the fish is more likely to be used as a culinary centerpiece than its typical cod cousin.

Black cod's USP is its high oil content - about 20 times the level in Atlantic♣️ cod. Whereas most fish use an air bladder to regulate their depth, the black cod uses oils in its muscle.♣️ These oils gives it a rich velvety mouthfeel worth 40 a serving in a fancy restaurant.