{"id":33,"date":"2012-04-03T17:10:04","date_gmt":"2012-04-03T17:10:04","guid":{"rendered":"http:\/\/www.raccoonstar.com\/?p=33"},"modified":"2013-04-16T17:47:12","modified_gmt":"2013-04-16T17:47:12","slug":"black-cod","status":"publish","type":"post","link":"http:\/\/www.raccoonstar.com\/?p=33","title":{"rendered":"Black Cod?"},"content":{"rendered":"<p><a href=\"http:\/\/www.flickr.com\/photos\/kloh\/7037827155\/\" title=\"DSC_4837.jpg by kloh!, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm7.staticflickr.com\/6119\/7037827155_8ddf5d2a27.jpg\" width=\"500\" height=\"331\" alt=\"DSC_4837.jpg\"><\/a><\/p>\n<p>This weekend I bought a piece of fish labelled as &#8220;black cod&#8221; from Monteray Market (Fish market?) in Berkeley. I cooked it up in a little soy, black bean paste and sesame oil&#8230; 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 &#8220;black cod&#8221; was a name for a scarier sounding fish, the same way Patagonian Toothfishes are marketed as &#8220;Chilean Seabass.&#8221; Wikipedia tells me that there <em>is<\/em> a <a href=\"http:\/\/en.wikipedia.org\/wiki\/Black_cod\">black cod<\/a> &#8212; complete with anti-freeze proteins in its blood. But also, that &#8220;black cod&#8221; is sometimes applied to <a href=\"http:\/\/en.wikipedia.org\/wiki\/Sablefish\">sablefish<\/a>, and Wikipedia even adds that sablefish is similar to Chilean Seabass. Now I&#8217;m wondering, which fish did I eat?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This weekend I bought a piece of fish labelled as &#8220;black cod&#8221; from Monteray Market (Fish market?) in Berkeley. I cooked it up in a little soy, black bean paste and sesame oil&#8230; But I was surprised to find that my fish reminded me a lot of Patagonian Toothfish\/Chilean Sea Bass, which I try to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[15,22,16],"class_list":["post-33","post","type-post","status-publish","format-standard","hentry","category-food","tag-cooking","tag-dinner","tag-fish"],"_links":{"self":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/33","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33"}],"version-history":[{"count":3,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":633,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/33\/revisions\/633"}],"wp:attachment":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}