This weekend I bought a piece of fish labelled as “black cod” from Monteray Market (Fish market?) in Berkeley. I cooked it up in a little soy, black bean paste and sesame oil… But I was surprised to find that my fish reminded me a lot of Patagonian Toothfish/Chilean Sea Bass, which I try to avoid eating. It was fatty, slightly flakey and mild flavored. My dad got suspicious and pointed out that maybe “black cod” was a name for a scarier sounding fish, the same way Patagonian Toothfishes are marketed as “Chilean Seabass.” Wikipedia tells me that there is a black cod — complete with anti-freeze proteins in its blood. But also, that “black cod” is sometimes applied to sablefish, and Wikipedia even adds that sablefish is similar to Chilean Seabass. Now I’m wondering, which fish did I eat?