It’s finally time to announce the release of Black Cod in Soy Sauce.
Shipping will commence Monday, July 3rd. A big thank you to all of you who have placed pre-orders —we’ll be getting those in your hands shortly.
.Our friends at Port Orford Sustainable Seafood in Port Orford, Oregon reached out back in December with the idea to do a collaboration and we couldn’t pass up the opportunity. While we enjoyed our Rockfish in Soy Sauce offering, I couldn’t help, but imagine the deliciously rich and luxurious texture of Sablefish, aka Black Cod aka Butterfish, being an even better compliment to the marinade.
The lovely folks at Port Orford Sustainable Seafood helped us source this sustainable delight from their local waters to share with you all. If you are ever in southern Oregon, Port Orford is not to be missed and, by all means, you should go say ‘hello’ to our friends at their shop and give the local fishing community some much-deserved love.
A few fun facts about Black Cod if you aren’t following us on the gram :
Although commonly referred to as ‘black cod’ here in the US, this species is not actually part of the cod family. While it looks similar to cod, it is actually only one of two species in the family Anoplopomatidae.
Also known as sable, butterfish, blue cod, bluefish, candlefish, snowfish and, coalfish.
One of the most nutrient-dense fish you will find in the ocean boasting more Omega 3 fatty acids than most species of salmon.
We usually see this fish cooked in North America, but it is often eaten raw in Japan.
This fishery is considered a very sustainable choice as these fish mature early and spawn yearly.
While black cod are carnivorous fish, they feed on other abundant species like squid, jellyfish, and pollack, which don’t impact the vertical food system.
After a pretty tumultuous first year of business, I had been wrestling with the idea of whether or not this was an actual business or simply an exercise in learning how to run a business through the creation of a considerably large side hustle.
In January, I said to myself, ‘Well, I guess I am going to give this thing another year.’ Now that half of that year has officially passed, I am regularly scheming ideas for business expansion, collaboration, and the potential to bring on a business partner.
While the growth of this business hasn’t been monumental by any means, it has been generated organically and, more importantly, authentically. Every other day I continue to question the feasibility of scale and volume and demand. Be that as it may, I Just. Keep. Moving.—daydreaming, connecting with like-minded humans, and having a pretty good time along the way.
Thanks, as always, for lending me your time. xo, Sara