Black cod (sable fish) liquified in oven
Like 0 Dislike 0 Published on 18 Dec 2016
I went to buy cod to feed eight people at a dinner party and the fish monger at Billingsgate Seafood Market (10th Ave, Calgary) was out of cod but suggested we substitute black cod (sable fish) instead. Spent most of the afternoon prepping the fish, vegetable sides, etc, only to have the first half completely liquify after being broiled for just 6 minutes in the oven. Literally nothing left of the fish except a milky white liquid and the bones. Tried baking the second half at 400F for 15 minutes and it came out gelatinous. Put it back in for 5 more minutes and it liquified too. Just a slurry with bones in it.
The fish monger wouldn't refund my money back as I hadn't returned the fish (I did get a gift card for the amount in the end). The only problem was that there was no fish to return as it literally turned into soup after a short exposure to high heat. The fish itself looked and smelled perfectly fine when it went into the oven.
Has anyone heard of this before? Any explanation for how $115 worth of fish can just disappear?