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“Better Than Lobster Tail.”

miso-marinated sablefish

“Have you ever had a miso-marinade black cod? It’s just like lobster tail, but better. This is the best seafood I’ve ever had!” This is how one of our customers reviewed our black cod portions.

Try our miso-marinated black cod recipe. Sablefish, commonly known as black cod, pairs really well also with teriyaki sauce. Sablefish is one of the easiest seafood items to cook–since it is so loaded with omega-3 fatty acids, sablefish is nearly impossible to overcook. Just a gentle amount of salt and cook until it is slightly browned which makes sablefish’s truly unique taste pop.

Go ahead. We dare you to try something new. Sablefish is an Omega-3 powerhouse.

Sablefish is a Omega-3 king. Nutrition facts from the USDA.

Health Benefits of DHA and EPA long-chain Omega-3 fatty acids
Images courtesy of Alaska Seafood.

If the miso-marinated black cod doesn’t strike your fancy, how about this Easy Salmon with Thai Red Curry Recipe using our delicious and super-affordable Easy Salmon?

We used to pack a sampler box with our classic offerings. We are no longer packing this sampler box, but we invite you to customize your own sampler pack to try something new for the new year.

Here’s how you can customize your own variety pack:

*Select the fish you want from here. We have box sizes of six portions, 5 pounds and 10 pounds. Combine the species you want. For example, select 5 pounds of halibut and 6 portions of king salmon. Once you select two or more offers and put them in your cart, and enter the following coupon codes at the checkout screen…

With 2 offers in your cart, get $50 off your order with coupon code:2FishSamplerPack

With 3 offers in your cart, get $75 off your order with coupon code:3FishSamplerPack

With 4 offers in your cart, get $100 off your order with coupon code: 4FishSamplerPack

*Above sampler coupons don’t apply to Loyalty Program subscriptions , bulk orders, or canned items.

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Get hooked on black cod!

The deep fjords and upwelling cold water currents of the North Pacific make southeast Alaska and the waters off Baranof Island one of the richest ecosystems on the planet.

Sablefish, colloquially known as black cod, are one of the special delicacies that come from this unique place. Sablefish roam the deep waters of the ocean floor along the continental shelf at the edge of life. While migrating closer to shore our small boat fishermen are lucky enough to cross paths with them, catching these fish with hook and line. And we’re glad they do. Black cod is truly a special delicacy and at the heart of our fishermen-owned cooperative, just like our wild salmon and halibut.

Chefs around the country are just beginning to discover the beauties of black cod. Its oily meat and perfect flake pairs beautifully with teriyaki sauce or the classic miso marinade. This honey black cod recipe is also spectacular and highly recommended. One of our customers in Minnesota noted after making it, “Flavor was great. Texture was amazing…soft (in a good way) and really unmatched in any fish.” See what’s special about our black cod in this video.

black cod fishing

For any home chefs wanting to give it a try but are intimidated about cooking a new fish, black cod is really hard to mess up. For those who like rich foods, sablefish flesh is oily. Sablefish eat nutrient-dense fish like pollock, herring, echelon, candle-fish, Pacific cod, jellyfish, and squids. Sablefish are loaded with heart-healthy Omega-3 fatty acids DHA and EPA. On average, sablefish have 1.8 grams of Omega-3s per 100-gram serving versus 1.3 grams for wild king salmon, which are also loaded with Omega-3s.

Our Alaska Gold black cod comes from a cooperative of quality-oriented fishermen with a deep pride in what they do. In this video, one of our fishermen Bert Bergman describes the process of fishing for black cod and notes, “When you’re purchasing something from Seafood Producers Cooperative you’re not just getting something good to eat. You’re also supporting fishing families that depend upon a healthy ecosystem to continue. You’re supporting towns like Sitka that depend on those fishing families. You’re supporting a whole way of life that’s truly unique.”

Our fishermen, the local residents of Sitka, and those of us in the office all know that Alaska Gold Black Cod is something truly special. So is our fishermen-owned cooperative.

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What’s so special about Alaskan sablefish?

Black cod recipe

Everybody knows that wild salmon is a rich source of Omega-3, but few know that sablefish, commonly known by fishermen and others as black cod, have even more Omega-3 fatty acids than any wild salmon. Omega-3 fatty acids are believed to be good for the heart–they’re associated with a significant reduction in coronary artery diseases–and encourage brain cell membrane integrity and fluidity. Sablefish are loaded with on average 1.8 grams of Omega-3s per 100-gram serving versus 1.3 grams for the wild king salmon.

Sablefish is a Omega-3 king. Nutrition facts from the USDA.

Health Benefits of DHA and EPA long-chain Omega-3 fatty acids
Images courtesy of Alaska Seafood.

Our Alaska Gold sablefish comes from a fishermen-owned cooperative. Our Alaska Gold quality comes from our co-op’s impeccable standards and our integrity from being fishermen-owned.

Sablefish is found throughout the North Pacific Ocean and as far south as California. But Alaskan sablefish is special because it tends to be richer, possibly because of even cooler waters. Because Alaska has the sustainable yield principle written into its state constitution, Alaskan black cod are managed using science-based principles so that our fishermen’s grandchildren can fish for them the same way we do now. There is no threat to the Alaskan sablefish population, which is considered a “Green Choice” by the Monterey Bay Aquarium’s Seafood Watch program.

For those in the know, sablefish is considered a great delicacy. Chef Kevin Lane from The Cookery in Seward, Alaska says, “Alaska sablefish is a staple on our menu. Its unctuous, fat-rich quality is well deserving of the term ‘Sea Butter.'” Our customers grill it, fry it, bake it and even make it into ceviche. Smoked black cod is also truly wonderful. One recipe that gets frequent praise is this Miso-Marinated Black Cod Recipe— a variation on a classic recipe made famous by Nobu’s Kitchen that many know as Nobu’s Black Cod. The mild sweetness of the miso marinade compliments the richness of the fish and brings on an attractive glaze to the fish. The sweetness of honey in this Honey Black Cod Recipe also complements the black cod, too. What works the best for sablefish is a mix of salty and sweet, which is why that miso marinade and the honey black cod work well. Another simple recipe is a marinade of 2/3 miso paste to 1/3 Thai chili paste. Add enough water to keep it paste-y. Don’t be afraid to cook on high. 10 minutes at 485° F works really well.

Honey Black Cod Recipe
Honey Black Cod Recipe

What’s unusual about sablefish in general is that it is such a rich source of omega-3s but dwells near the bottom of the ocean during its adult life. It can be found at depths of more than 2 miles! Or, as fishermen say, they can be found at depths greater than 1500 fathoms. Sablefish eat nutrient-dense fish like Pollock, capelin, herring, echelon, candle-fish, Pacific cod, jellyfish, and squids.

The inner lining of a sablefish’s stomach is lined with a jet-black film. This is a defense mechanism that protects the sablefish from being seen by other predators. Because some of the natural food that sablefish eat contains bioluminescence, their stomachs would light up and attract other fish in the dark depths of the ocean without this thick jet-black film.

Sablefish and black cod fillet

Most people ask for it by “black cod,” and we have many customers in Hawaii, southern California, and even the east coast who call it butterfish because of its butteriness, but its true name is sablefish and it isn’t even a cod at all. The black cod name goes back to times when anything living in the sea was considered a cod. Lingcod also is technically not a cod, but a lingcod is a lingcod to anybody living by the sea.

Up until the late 1990s, sablefish wasn’t known by western consumers. Almost all of the Alaskan sablefish went to Japan where it is considered a delicacy. Recently, chefs in restaurants and home chefs around the country have discovered that sablefish is rich in flavor and a joy to cook with and not unlike Chilean Sea Bass in texture and richness. Just like people call sablefish black cod, the Chilean Sea Bass’s real name is Patagonian Toothfish.

Whatever you call it and just about however you cook it, sablefish is a delicacy. Its richness makes it very forgiving to cook–it is difficult to overcook. That richness will also warm your belly. Order our sablefish here–we have sablefish fillets and portions.

Black cod. Sablefish

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Honey Black Cod Recipe

Honey Black Cod Recipe
Honey Black Cod Recipe. Photo Courtesy of Alaska Seafood.
Honey, soy sauce and black cod. What a delicious combination. Our SPC black cod is known by buyers around the world as the best black cod available. This honey black cod recipe is easy, delicious and healthy. We bring the tastes of Alaska to your home.

1 cup honey
1/2 cup soy sauce
1/4 cup olive oil
1/3 cup white wine vinegar
4 Alaska Gold Black Cod portions (approx 8 oz. each), thawed
Sea salt and black pepper, to taste


Stir honey, soy sauce, olive oil and vinegar together in a glass (or non-reactive) bowl.  Place Alaska Gold Black Cod portions in the bowl, skin side up, so that marinade covers all of the fish flesh.  Cover and refrigerate for 12 to 24 hours.
Heat oven to 450°F.  Remove fillets from marinade and place on a nonstick (or spray-coated/foil-lined) baking sheet.  Season with salt and pepper.  Roast until fillets are golden to dark brown, about 7 to 9 minutes.  Cook just until fish is opaque throughout.

Easy, healthy and delicious, this Honey Black Cod Recipe shows the best of Alaska.

Recipe modified version from Alaska Seafood.

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Steamed Black Cod Pacific Rim Style with Chinese Black Beans and Umeboshi

Steamed black cod with with Chinese Black Beans and Umeboshi

Here is a recipe from Captain Calvin Hayashi, one of our fishermen who fishes on the F/V Seaweed II.

This dish combines the delicious flavors of Pacific Rim cuisine, featuring Alaska sablefish (black cod), blended with Chinese fermented black beans, and Japanese umeboshi (salted pickled plum). This is a dynamite recipe that some of us in the office make for specials meals around the holidays or hosting friends during spring and summer.


3 sablefish (black cod) portions, cut in half, or 1 sablefish fillet

¼ c. fermented Chinese black beans (dried salted soybeans)

1 T garlic black bean sauce

3 umeboshi

2 T fresh ginger

2 T fresh garlic

10 green onions (greens only)

Hot chili sesame oil

Toasted sesame oil

Peanut oil

Teriyaki basting sauce

Toasted sesame seeds


  1. Prepare fish by thawing, removing pin bones, and wiping dry with a paper towel.
  2. Finely chop garlic and ginger, sauté with 1 t hot chili sesame oil and 1 t toasted sesame oil.
  3. Julienne cut green onions into 1” strips.
  4. Coarsely chop black beans.
  5. Remove pit from umeboshi and cut into 1/8” strips
  6. Make a teriyaki sauce for basting (or use a commercially prepared teriyaki sauce such as Yoshida).  Combine the following to make your own teriyaki sauce:

a. ¼ c soy sauce, preferably shoyu

b. ¼ c water

c. 1 t finely chopped garlic

d. 1 t finely chopped ginger

e. 2 T brown sugar

f. 2 T aji mirin

g. 1 T sake

h. 1 T toasted sesame oil

i. 1 T honey

j. Dash of black pepper

7. Measure 2 T peanut oil and 1 T hot chili oil into small saucepan.

8. Place black cod pieces, skin side down, in a bamboo steamer.

9. Lightly baste black cod with garlic black bean sauce.

10. Cover fish with garlic and ginger, and a scattering of chopped black beans.

11. Arrange 3-5 strips of umeboshi on each piece of fish.

12. Let stand for 15 minutes, allowing flavors to meld.

13. Put steamer in pan or wok with 2 c water.  Place lid on steamer and begin cooking at medium high heat.  Depending on thickness of fillets, the steaming process will take between 20-30      minutes.  Black cod will easily flake when done.

14. Sporadically drizzle teriyaki basting sauce on each piece, giving additional flavor, and keeping the fish moist.  As you drizzle (about every five minutes), rotate steamer baskets to different levels, ensuring uniform cooking (depending on number of baskets).

15. When fish is nearly done, begin heating the peanut/hot chili sesame oil.  When fully cooked, remove fish from steamer and arrange on platter.  Top with a generous covering of onions.  Lastly, pour hot smoking oil over onions and fish.  This searing process completes the cooking and flavor infusion.  Lightly sprinkle with sesame seeds.  Serve with rice and vegetables or an Asian salad.

This recipe is dedicated to my mother, Yoriko Hayashi, who inspired me to love cooking.  Enjoy!

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Sake-Marinated Black Cod Recipe

Sake-marinated black cod recipe.
Sake-marinated black cod recipe.

A while back SPC Premium Seafood Brands did a blind taste test  with portions of 3 commonly known fish, in addition to a portion of black cod (sablefish). The participants were typical Americans picked at random from the Midwest with no background in the food industry. We had professional chefs prepare the fish to the best of their abilities.

In our first round, of the four fish, black cod placed fourth. We knew black cod was unfamiliar to most Americans, so we weren’t too surprised with the results. But we know black cod as an extraordinary fish–rich and buttery with a silky flavor, higher in Omega 3s than salmon.

In the second round, our chef figured out a better way to cook the black cod, finding a way to make its flavor stand out. With the adjustment, the black cod placed first with just about everyone.

Black cod is just starting to catch on in the United States, whereas in Asia it has been a premier fish for a long time. Our black cod, hook-and-line caught in the depths of the pristine waters off Southeast Alaska, is just about as good as it gets.

It must be noted that black cod is as rich and filling a fish we know of, so make small portions. Because they are so loaded with fats and oils, you don’t have to worry too much about overcooking, but follow the recipe below and you’ll be on your way to food nirvana.

This meal has become a Christmas tradition for one of our fishermen.

Sake-marinated black cod.
Sake-marinated black cod.

Sake-Marinated Black Cod Recipe

Serves 6


1/4 cup sake

1/4 cup fresh squeezed orange juice

1/4 cup soy sauce

6 – 8 oz Alaska Gold black cod portions

mashed potatoes for serving (2 1/4 pounds)

1 pound sauteed bok choy

1 T toasted sesame seeds

1/3 cup green onions (1 inch bias cut)

3/4 cup orange miso sauce (1/2 cup miso paste, 1 tsp orange juice and honey)


Orange Miso Sauce: Combine 1/2 cup miso paste, 1/4 cup cold water, 3 T. plus 1 tsp each: orange juice and honey and a large pinch togarashi seasoning. Whisk until smooth.

1. Whisk together sake, OJ and soy sauce. Marinate cod 3 hours in this mixture. Remove fish and drain well.

2. Broil cod until you get a brown glaze over the top. The fish should flake.

3. To serve: Portion 6 oz mashed potatoes in center of warmed plates. Flatten to a base for cod. Top with portion of bok choy, then cod fillet. Using 2 T. per plate, spoon orange miso sauce around potatoes and over top of fish. Sprinkle with sesame seeds and green onions.



Copyright: fedorkondratenko / 123RF Stock Photo