TASTE THE WONDERS OF ALASKA

Homegrown Lam Kee Fisheries and Alaska Seafood Marketing Institute (ASMI) celebrate the Alaska Black Cod in Singapore.

Lam Kee Fisheries and the Alaska Seafood Marketing Institute (ASMI) present a renewed celebration of Alaska Black Cod in Singapore, a signature product of their long standing partnership, and the star of Lam Kee Fisheries’ premium label, Snow Treasures.

Guests were invited to Entrepôt, and treated to an exceptional menu curated by Chef Elvin Chew, centered on the Alaska Black Cod (Sablefish). The tasting experience highlighted the harmony between Alaska’s wild fisheries and Singapore’s thriving modern culinary scene. Presented in four styles, from a delicately caramelised miso glaze to refined Asian interpretations, his dishes demonstrated how the fish’s versatility and depth can carry both comfort fare and elegant gastronomy.

“Wild-caught seafood expresses nature at its best, and Black Cod has a character that chefs cherish “ said Chef Elvin “Its richness needs very little to shine.”

A Premium Catch from the Wild, Protected Waters of Alaska

Deep beneath the frigid currents of the North Pacific, Alaska Black Cod grows at nature’s pace, developing its signature lush texture – delicately silky, beautifully flaky, and exceptionally rich in naturally occurring omega-3 oils. These pristine waters are safeguarded by some of the world’s most stringent regulatory systems and scientific oversight, ensuring the long-term health of marine ecosystems.

Harvested by small, independent fishing vessels using targeted longline methods, each catch is handled with care to reduce bycatch, eliminate waste, and protect seafloor habitats. Lam Kee Fisheries proudly sources seafood where sustainability isn’t just a promise but a legal requirement where many of their products, including Alaska Black Cod, are Marine Stewardship Council (MSC) certified, giving customers full confidence in traceability and environmental responsibility.

Preserving Purity from Ocean to Plate: A Seamless Journey to Singapore

The Alaska Black Cod is flash frozen at peak freshness, shortly after harvest, which is an advanced preservation method that locks in moisture, flavour, and nutrients without the need for additives or compromise. This process ensures that the fish enjoyed in Singapore is just as pristine as the moment it left the ocean.

From these icy waters, the fish travels through a rigorously maintained cold chain to Lam Kee Fisheries’ premium distribution hub in Singapore, where freshness, temperature, and handling are meticulously audited. Whether destined for the hands of skilled chefs at award-winning restaurants or for curious home cooks discovering its melt-in-your-mouth appeal, every portion of Alaska Black Cod arrives with its story intact: wild, sustainable, and tasting exactly as the sea intended.

Snow Treasures: A Signature Expression

Lam Kee Fisheries showcases this fish through Snow Treasures Kombu Miso Black Cod, a ready-to-cook product designed for effortless dining at home. With a delicate and balanced marinade, the fish cooks to perfection in just 10 minutes in an air fryer. Consumers can purchase directly from Snow Treasures: Kombu Miso Black Cod and Black Cod Fillet,

Try It at Home with Chef Elvin

A simple recipe recommended by Chef Elvin Chew for Pan-Seared Black Cod (serves 2):

Ingredients:

2 black cod fillets (150–180g each) from Lam Kee Fisheries
Sea salt and freshly cracked black pepper
1 tbsp olive oil or neutral cooking oil
1 tsp unsalted butter (optional, for finishing)

Light Citrus Soy Sauce:

1½ tbsp light soy sauce
1 tbsp mirin (or honey as substitute)
1 tbsp fresh lemon or yuzu juice
1 tbsp water
½ tsp grated ginger

Garnish & Sides:

Steamed rice
Blanched baby bok choy or spinach
(Optional) Spring onion curls or sesame seeds

Cooking Method:

Season the black cod fillets with a pinch of sea salt and black pepper.
Heat a non-stick pan over medium heat, add oil, and place the fillets skin-side down. Sear for 3-4 minutes until golden and crisp.
Flip gently, and cook for another 3-4 minutes, or until the flesh flakes easily.
Prepare Sauce: In a small pan, combine soy sauce, mirin, citrus juice, water, and ginger. Warm gently (do not boil) for 1-2 minutes.
Finish: (Optional) add a small knob of butter to the pan with the fish for extra richness before plating.
Serve: Spoon the warm citrus soy sauce over the fish. Pair with steamed rice and blanched greens for a light, balanced meal.

Commitment to Sustainability

Lam Kee Fisheries and ASMI share a mission, to bring premium wild seafood harvested responsibly and backed by traceability to the homes of Singaporean consumers. The premium black cod is sourced through sustainable long-line fishing in the waters of Alaska, a method that ensures minimal bycatch, preserves marine ecosystems, and reflects the principles – wild, natural, and protected for the future.

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