Black Cod Fish
Positioning:
Premium, ‘limited edition’, high price approach; backed by the sustainable practices, local fresh import replacement, and optimal control on the superior quality of the fish through control of the water quality, feed ingredients, harvesting method, and short fresh supply chain. While historically fresh local supply secures a premium in price over frozen imports, our base case relies on current average prices however higher price points would be pursued.
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Target Market:
Specifically appealing to the same clientele segment that frequents high end restaurants such as Nobu, and premium retailers such as Whole Foods, whom are familiar with the quality of the fish, and accept its price.
Global Supply and Import Dependance
Current global supply of Black Cod relies on Alaskan and Canadian fisheries, under strict fishery management restricting wild catch to an average of 20k–30k ton/year, and less than 1k ton/year from net pan sea-farming in North America. Nearly half of that total supply is exported globally, mostly frozen.
Popularity in High-End Restaurants and Premium Retail
Internationally acclaimed chef Nobu Matsuhisa has been instrumental in popularizing Black Cod. This exposure has significantly boosted the global demand and recognition of Black Cod, especially in the high end restaurant segment and its follow-on effect into premium retail.
European Market Trends
In Europe, Black Cod is positioned amongst the most expensive premium species. Fully import dependant, the EU market is showing an upward trend in volumes, delivered mostly frozen with limited seasonal fresh supply from North America.
Characteristics and Culinary Versatility
Black Cod is known for its rich, sweet, and buttery flavor profile. Its culinary versatility makes it suitable for various cooking methods, including smoking, broiling, sautéing, grilling, and its most well known Black Cod Miso glazing.