Linda’s Grilled Black Cod Tips

Linda Behnken is a southeast Alaska commercial fisherman, the Executive Director of the Alaska Longline Fishermen’s Association, originator of the Alaskans Own CSF program and past board member of the North Pacific Fishery Management Council. Linda’s grilled black cod tips recipe was originally featured in a delightful podcast by Beth Short-Rhoads, Sitka based chef, owner of Fireweed Dinner Service and host of The Savory Moment podcast.

What are “black cod tips”?

In this recipe, black cod tips are a specialty cut of sablefish (black cod). They’re small, ultra-tender pieces taken from the collar/under-chin area—often described as one of the fish’s “premium” bites because it’s especially rich and buttery. Cooks love them because they have high natural oil content, so they stay juicy, take marinades beautifully, and can caramelize/char a little on the outside without drying out. Because they’re smaller than fillets, they cook fast. Linda and Beth recommend them over a hot fire— whether that’s a barbecue or wood fire, as long as it’s hot. Looking for black cod tips? You can buy some as an add on with your monthly seafood share through Alaskans Own. If that’s not available, you can substitute black cod fillets cut into strips or chunks; just be sure to adjust cook time for thicker pieces.