More commonly known as black cod, though they technically aren’t cod, many know sablefish as butterfish because they taste like butter. They are very rich and fit perfectly with an elegant meal. Because they are loaded with healthy fatty oils, sablefish also smoke well. Many of our customers and fishermen use them in Asian-inspired recipes. The key to cooking black cod is a mixture of salty and sweet flavorings. It’s nearly impossible to overcook sablefish because of the high concentration of heart-healthy oils. Cooking at 485° F for 10-12 minutes is sufficient.
One of our fisherman, Captain Cal Hayashi, makes this wonderful Pacific Rim Steamed Black Cod that many of our members make during the holidays. We also find this miso-marinated black cod recipe to be a standard classic–easy to make and guaranteed to please. The accompanying recipe video makes it easy to make gourmet sablefish at home.
Our sablefish are sustainably caught in a well-managed fishery in Southeast Alaska that is carefully managed so that future generations can fish the same way in perpetuity.
Miso-marinated black cod. Photo courtesy of Alaska Seafood.
Our sablefish are caught on hook and line by small boats captained by people like Linda Behnken deep in the waters of the North Pacific and are as good as it gets.
Note, these are 6-ounce skin-on portions of Alaska Gold™ sablefish individually vacuum-sealed and conveniently delivered to your door. Each portion is hand-cut and the 6-ounce weight is an estimate. Portion size may vary between 5 and 7 ounces, so a 5-pound box might have between 13 and 15 portions, roughly. A 10-pound box will have 26 to 30 (estimates).
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