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Spectre_Cdn · 08-03-2010, 09:05 AM

Black Cod from the Sena II in Steveston

I always keep an eye out to see when the boat is in town (usually 2-3 times a year)

Whichever way you cook it, the win is in the freshness and texture of the fish - it's just so damn juicy. I just steam it with ginger, green onion and a little bit of soy sauce. I've been wanting to try the fish with the miso recipe too.

08-03-2010, 09:05 AM	#4
Spectre_Cdn hoppity HOP HOP Join Date: May 2006 Location: Richmond Posts: 1,963 Thanked 1,635 Times in 527 Posts Failed 21 Times in 18 Posts	Black Cod from the Sena II in Steveston I always keep an eye out to see when the boat is in town (usually 2-3 times a year) Whichever way you cook it, the win is in the freshness and texture of the fish - it's just so damn juicy. I just steam it with ginger, green onion and a little bit of soy sauce. I've been wanting to try the fish with the miso recipe too.