Those were the words Chef Yasuharu Nojiri used to describe the very first black cod shipped for a special taste testing from Perciformes Group’s research facility in Texas to his restaurants in Portland, Oregon.
Chef Nojiri is the executive corporate chef for Tokyo-based TKS Group’s over 100 restaurants in Japan, throughout Asia, and in the United States. When the fish arrived, Chef Norjiri and his staff prepared them a variety of ways: steamed, grilled, and sashimi. Each version passed with highest praise.
Perciformes Group’s black cod, aka Sablefish, are the world’s first raised in a land-based recirculating aquaculture system (RAS).