Black cod and Chilean sea bass are two of the richest, most buttery white fish you can buy, and they're often compared for their rich, buttery flavor. They aren't the same fish, and they aren't related. Black cod is wild sablefish from the North Pacific, while Chilean sea bass is Patagonian toothfish from the cold waters of the Southern Hemisphere. If you love Chilean sea bass, though, there's a very good chance you'll love black cod. It has the same rich, silky bite, a slightly sweeter flavor, and it works in most recipes that call for Chilean sea bass.
Black Cod vs. Chilean Sea Bass at a Glance
| Black cod | Chilean sea bass | |
|---|---|---|
| Species | Sablefish | Patagonian toothfish |
| Flavor | Mild, sweet, buttery | Mild, rich |
| Texture | Soft, silky flakes | Firmer, thick flakes |
| Caught in | Alaska and the U.S. West Coast | Southern Ocean |
| Best for | Roasting, broiling, miso glazes | Roasting, searing, grilling |
| Price | Premium | Premium, often higher |
Are Black Cod and Chilean Sea Bass Related?
No. Despite their names, neither one is a true cod or a true bass. Black cod is the market name for sablefish (Anoplopoma fimbria), and NOAA Fisheries notes that while sablefish look a lot like cod, they aren't part of the cod family. Chilean sea bass is Patagonian toothfish (Dissostichus eleginoides). A U.S. fish wholesaler gave it the name "Chilean sea bass" in 1977 to make it more appealing to American diners, and it stuck.
How Do They Taste?
Both fish have a mild, rich flavor without a strong fishy taste. The biggest difference is in their texture.
Black cod is known for its buttery richness. It's sometimes called butterfish, and NOAA describes its meat as soft and velvety with large white flakes. It has a gentle sweetness and almost melts as you eat it.
Chilean sea bass is a little firmer, with thick, meaty flakes that hold together well on the plate. If what you love about it is that moist, luxurious, restaurant-quality bite, black cod gives you the same experience with a softer texture and a slightly sweeter finish.
Can You Substitute Black Cod for Chilean Sea Bass?
Yes. Black cod is one of the best substitutes for Chilean sea bass because it's similarly rich and forgiving. You can swap it into most sea bass recipes one for one, whether you're roasting, broiling, pan-searing or finishing the fish with a glaze.
A couple of small adjustments help. Black cod is softer, so use a thin, flexible spatula and flip it only once. Portions are often thinner than a thick sea bass steak, so start checking for doneness a few minutes early. Thanks to its natural richness, black cod stays moist even if dinner runs a little long.
Where They Come From
Sablefish live in deep, cold water along the North Pacific, from Alaska down the U.S. West Coast. NOAA Fisheries and regional councils manage the fishery, and most Alaska sablefish is harvested using longlines and pots. NOAA's latest assessments show the Alaska and Pacific Coast stocks are not overfished. The North Pacific fishery is also certified sustainable by the Marine Stewardship Council (MSC), and Alaska sablefish is certified under the Responsible Fisheries Management (RFM) program.
It's a fishery close to home for us. The Besecker family has worked in seafood for three generations, and our family's boat, the F/V Marilyn J, fishes for halibut and sablefish in Alaska and off the Washington and Oregon coasts. You can meet the captain and crew in A New Chapter on the F/V Marilyn J.
Chilean sea bass is caught in remote sub-Antarctic waters and imported into the U.S. Some of those fisheries are MSC certified and others aren't, so if you're buying Chilean sea bass, look for the MSC label or ask where it was caught.
How to Cook Black Cod
Black cod loves high heat and savory-sweet flavors like miso, soy, ginger and honey. Miso-glazed black cod is a signature dish at many acclaimed restaurants, and our Nobu Inspired Miso-Marinated Black Cod brings it home. For an easy weeknight dinner, try Honey Garlic Glazed Sablefish with Roasted Broccoli or Teriyaki Sablefish with Cucumber Salad and Sushi Rice.
Try Black Cod at Home
If Chilean sea bass is your favorite restaurant order, black cod is an easy fish to fall in love with at home. Start with our Wild Sablefish (Black Cod) and use it in your favorite sea bass recipe. A simple roast with butter, lemon and a pinch of salt is all it needs.
Want that restaurant-style miso black cod without the planning? Our Miso Marinated Sablefish (Black Cod) comes already marinated in authentic Japanese miso, so all that's left is to cook it until it's glossy and caramelized. It's one of the easiest ways to make a weeknight feel like a night out.
Frequently Asked Questions
Is black cod the same as Chilean sea bass?
No. Black cod is sablefish, a North Pacific fish, and Chilean sea bass is Patagonian toothfish from the Southern Hemisphere. They're unrelated, but both are mild, rich and buttery, which is why they're so often compared.
What does black cod taste like?
Black cod is mild, sweet and buttery, with a silky texture and large, tender flakes. It pairs especially well with miso, soy, ginger and citrus.
What's a good substitute for Chilean sea bass?
Black cod is one of the closest matches, with the same rich, moist texture and mild flavor. It works in most Chilean sea bass recipes without any changes beyond a slightly shorter cooking time.
Why is Chilean sea bass so expensive?
Chilean sea bass comes from remote Southern Ocean fisheries with limited catches, and demand for it is high. Black cod offers a similar rich, special-occasion experience and is often less expensive per pound.