Aerlume’s Black Cod is typically prepared with a Pacific Northwest sensibility, pairing the fish with seasonal vegetables and a sauce that leans on delicate acidity and aromatics. The kitchen aims for a just-flaked interior and lightly crisped exterior, letting the natural richness of the cod stand front and center. Plating tends to be elegant, with the fish set over greens, grains, or a smooth purée so each forkful gets a mix of textures. Reviewers often single out this entrée when talking about the restaurant’s seafood cooking and how it fits with the waterfront setting.