But it takes an act of will, not chance, to get there, and I won't end up learning about black cod, either.

I had that black cod again and it was a big improvement.

"I also serve it with local fish, like smoked black cod."

Lutèce's take on black cod is quite different from the other restaurants'.

A special of baked black cod was the best dish sampled.

Black cod (or sablefish) by law can be harvested only in one 24-hour period a year.

Black cod in a dark, spicy sauce, which is served at most of the restaurants I visited, was very good here.

There is one difference among the chefs about preparing kasu black cod.

Grilled black cod was sweet and rich, followed by the clean flavor of fish cooked on a hot rock.

He does not ask if we want black cod marinated in sake lees.