Steamed Black Alaska Cod: A Culinary Revelation

I remember the first time I tasted Black Alaska Cod. It was at a small seafood shack overlooking the Kenai Fjords in Alaska. The salty air, the cries of gulls, and the incredible, almost smoky flavor of the cod – it was a symphony of the senses. The fish, simply steamed, was unlike anything I’d ever experienced. This recipe is a humble attempt to recreate that unforgettable moment, celebrating the cod’s unique character through the gentle art of steaming.

Recipe Overview

• Prep Time: 2 minutes
• Cook Time: 20 minutes
• Total Time: 22 minutes
• Servings: 2
• Dietary Type: Pescatarian, Gluten-Free, Dairy-Free (if butter is omitted)

Ingredients

• ¾ lb Alaska Black Smoked Cod, skin on, bone still in (try to find thick chunks, not the thin tail pieces)
• 1 (355 ml) can lager beer, approximately 1 1/3 cups, or 1 (355 ml) can water
• 1 cup water
• 3 tablespoons butter
• Salt and Pepper to taste

Equipment Needed

• Steamer pot (like a double boiler but with an insert with holes to allow steam to come through) or a Chinese steamer basket

Instructions

1. Begin by preparing your steamer. If using a traditional steamer pot, pour the can of lager beer (or water) into the bottom half of the steamer. Add 1 cup of water. This liquid will create the steam that gently cooks the cod.
2. Place the Alaska Black Smoked Cod, skin side down, in the top part of the steamer (the insert with holes or the Chinese steamer basket). Make sure the cod is not submerged in the liquid. The steam should circulate freely around it.
3. Bring the water/beer mixture in the bottom of the steamer to a boil over medium-high heat. Once boiling, reduce the heat slightly to maintain a steady, gentle boil.
4. Cover the steamer tightly and steam the cod until it flakes easily when gently prodded with a fork. This will take approximately 20 minutes, but the exact cooking time will depend on the thickness of the cod fillet. Thicker pieces will require a few extra minutes. Check for doneness around the 18-minute mark.
5. Once the cod is cooked through, carefully remove it from the steamer. The skin should now be easily removable. Gently peel it off. Also, remove any bones.
6. Flake the cod into bite-sized pieces using a fork.
7. In a small bowl, melt the butter.
8. Lightly butter the flaked fish.
9. Season with salt and pepper to taste. Remember that the smoked cod already has a salty flavor, so taste before adding more salt.

Expert Tips & Tricks

• Choosing the Right Cod: Seek out thick chunks of Black Alaska Cod. Avoid the thin tail pieces, as they tend to overcook and lack the rich flavor of the thicker portions. The thicker the cut, the better the texture will be after steaming.
• Steaming Liquid Alternatives: While lager beer adds a subtle depth of flavor, water works perfectly well. You can also experiment with other liquids like white wine or fish stock for a different flavor profile. Consider adding a sprig of fresh dill or a slice of lemon to the steaming liquid for added aroma.
• Checking for Doneness: The cod is done when it flakes easily with a fork and is opaque throughout. Avoid overcooking, as this can make the cod dry.
• Preventing Overcooking: Keep a close eye on the cod as it steams. Start checking for doneness around 18 minutes, and adjust the cooking time accordingly. If you’re unsure, it’s always better to slightly undercook it, as it will continue to cook slightly from the residual heat.
• Enhancing the Butter: To elevate the simple butter sauce, consider adding a squeeze of lemon juice, some finely chopped fresh herbs (such as parsley or chives), or a pinch of red pepper flakes for a touch of heat.
• Gentle Handling: Be gentle when flaking the cod after steaming. You want to maintain the delicate texture of the fish.

Serving & Storage Suggestions

Serve the steamed Black Alaska Cod immediately while it’s warm. It pairs beautifully with simple side dishes such as steamed rice, roasted vegetables (like asparagus or broccoli), or a light salad. A squeeze of fresh lemon juice can also brighten up the flavors.

Leftover steamed cod can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer, a microwave, or in a pan with a little butter over low heat. Avoid overheating, as this can dry out the fish. Freezing is not recommended as it can alter the texture of the cooked fish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	229 kcal	N/A
Total Fat	17.3g	26%
Saturated Fat	10.9g	54%
Cholesterol	45.8mg	15%
Sodium	162.8mg	6%
Total Carbohydrate	6.3g	2%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	1g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the flaked cod for a spicy kick.
• Herbaceous Twist: Incorporate finely chopped fresh herbs like dill, parsley, or chives into the butter sauce.
• Citrus Infusion: Add a few slices of lemon or orange to the steaming liquid for a subtle citrus flavor.
• Sauce it up: While the simple butter sauce is delicious, you can also serve the steamed cod with a more elaborate sauce, such as a hollandaise, béarnaise, or a lemon-dill sauce.
• Dairy-Free: Omit the butter and use olive oil instead.

FAQs (Frequently Asked Questions)

Q: Can I use frozen Black Alaska Cod for this recipe?
A: While fresh Black Alaska Cod is ideal, you can use frozen. Make sure to thaw it completely before steaming. Pat it dry with paper towels to remove any excess moisture.

Q: What if I don’t have a steamer pot?
A: You can use a large pot with a metal colander or a Chinese bamboo steamer basket placed inside. Make sure the cod is not submerged in the water.

Q: How can I tell if the cod is cooked through?
A: The cod is done when it flakes easily with a fork and is opaque throughout. Use a fork to gently test the fish in its thickest part.

Q: Can I add vegetables to the steamer along with the cod?
A: Yes, you can add vegetables like broccoli florets, asparagus spears, or green beans to the steamer basket along with the cod. Be sure to adjust the steaming time accordingly, as the vegetables may take longer to cook than the fish.

Q: Is the skin edible?
A: The skin of the smoked cod is edible, but many people prefer to remove it. It can sometimes be a bit tough or have a slightly stronger flavor. Removing it is a matter of personal preference.

Final Thoughts

Steaming Black Alaska Cod is a remarkably simple yet incredibly rewarding way to experience the unique flavor of this prized fish. It’s a dish that celebrates the natural quality of the ingredient, highlighting its smoky notes and delicate texture. I encourage you to try this recipe and discover the culinary magic of steamed Black Alaska Cod. Don’t hesitate to experiment with variations and share your feedback. Perhaps pair it with a crisp Sauvignon Blanc for a truly memorable meal. Happy cooking!