Seafood Handling Tips

1. If possible hold product in a freezer that is not always disturbed and holds at a consistent temperature.

2. Keep product wrapped and away from as much air exposure as possible.

3. Well Vacuumed Packed product should hold for about 12 months. Glazed only product should be consumed within 2 to 5 months depending on how well it is packaged and stored.

4. Consume first those packages w/broken seals or where ice crystals may be forming on the fish, as they will be the first to lose their freshness.

5. If your fish does become slightly freezer burned (a drying look on surface of the meat), or if edges of a cut become slightly discolored over time due to air exposure and fattiness of meat, (as is more common with King Salmon or Sablefish), it can be trimmed up and still be desirable. Trimming is easier when fish is still slightly frozen and frosty.

6. For best results thaw frozen fish under refrigeration. If in a hurry you may thaw in cold water as an exception.

7. Try cooking fish when it is still frosty in the middle, as this helps retain its moisture in the oven. Cook time may increase slightly.

8.. Don’t over cook your fish. Fish is like the healthy “fast food”. Depending on thickness and size of portions, seldom do you have to cook fish longer than 10-15 minutes in a hot oven of 425-450 deg F. Shellfish cooks even quicker. An exception may be if you were cooking a Stuffed Salmon Roast. Internal temperature shouldn’t be more than 130 deg F. Remember the fish is still cooking after it comes out of the oven, so pull just before it is done. It should flake apart w/o the flesh tearing.

9. Sablefish is probably the most forgiving to potential overcooking because of its high oil content and buttery / velvety texture.

10. Because of their full texture, leftover Salmon and Halibut always lend themselves well to spreads or pate’s for sandwiches or dips later.

Enjoy your Seafood! For more information on seafood handling and cooking tips visit the Alaska Quality Seafood page.


Broiled Sablefish with Sweet Ginger & Soy Glaze:

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For quick preparation use "East-West" brand Sweet Ginger Terriyaki Marinade & Dipping Sauce. Any store-bought marinade containing ginger, soy, and sesame flavor works. Experiment if you wish, or use the recipe below.
Ginger Soy Marinade:
• 1 cup of soy sauce
• 3/4 cup of Mirin (Sweet Cooking Rice Wine)
• 1 T. (heaping) fresh shredded Ginger
• 11/2 tsp. chopped garlic
• 11/2 T. Sesame Oil
• 4T. Brown Sugar
Marinate Sablefish portions in sauce in a ziplock bag for at least 30 minutes (or longer, depending on personal taste). Turn bag over several times for maximum coverage. Spray baking pan or sheet with non-stick cooking spray. Lay out portions and bake in a preheated oven at 450 degrees for about 12-14 minutes or until meat almost pulls apart. Remove fish from oven, switch oven to broil, and garnish fish with chopped green onions and sesame seeds. Return pan to the middle rack of oven, broil for another 2-4 minutes until top is brown and slightly crispy. Serve with rice
and your favorite vegetable.
Click here to view a printable recipe card for Broiled Sablefish with Sweet Ginger & Soy Glaze.

Smoked Alaskan Sablefish with Herbed White Sauce

Cut Cold-Smoked Sablefish into portions, 5 to 8 ounces each. Bake in pre-heated oven at 450 degrees for 12-15 minutes or until meat separates easily. Serve with Herbed White Sauce and accompany with potatoes or rice and a selection of your favorite vegetables.
Herbed White Sauce:
• 2 tablespoons butter or margarine
• 1/4 cup finely chopped onion
• 1 teaspoon minced garlic dash black pepper or lemon pepper
• 1/2 teaspoon dill weed
• 3 tablespoons flour
• 1/2 teaspoon salt or seasoned salt
• 11/2 cups milk
• hard-boiled egg, chopped (optional)
In a small saucepan, melt butter and sauté onion and garlic. Stir in flour, salt, pepper and dill. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add chopped egg. Spoon sauce over
baked fish or serve separately. (Recipe makes 11/2 cups sauce.)

Click here to view a printable recipe card for Smoked Alaskan Sablefish with Herbed White Sauce.

Smoked Sablefish (Blackcod) Potato Salad

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Cream Dressing:
• Olive oil   
• ½ Mdm Onion chopped 
• 2 Large cloves of garlic
• 8 0z Cream cheese
• 8 0z Sour Cream
• Milk
• Season or veggie salt to taste. 
• 2 lbs of  Potatoes Red, Gold a/or Russet                    
• 3/4 cup of chopped celery                                         
• ½ cup chopped Parsley                                            
• 1-2 green onions chopped                                         
• 1 lb “Cold Smoked” Sablefish Cut in Pieces             
• Dill Weed as garnish        

Clean potatoes, peel if desired, and quarter. Cover w/water add a dash of salt and boil until tender. While Potatoes are boiling add fish to boil for 5-6 minutes or until fish meat can separate. Remove fish from water w/slotted spoon and place in a separate dish to drain and cool a bit before removing skin and bones from meat. Drain potatoes and cut into cubes in a large serving bowl and  mix w/celery, parsley, green onions and fish.

Cream Dressing:  Sauté onion and garlic in olive oil in a two quart sauce pan. Add cream cheese, sour cream. As it melts down add just enough milk to give it a creamy consistency.  Stir in dressing w/potato mixture and garnish w/dill. Makes 7-10 Servings. 

Smoked Sablefish in Coconut Thai Sauce

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Portion and skin about 2-3 lbs of Cold Smoked Sablefish. Poach in preheated simmering water for about 5min. Place fish in baking dish sprayed w/non stick spray.  Poor Cocont Tai Sauce over fish and Bake in preheated oven at 425 deg. for 12-15 minutes until fish slightly pulls apart. Serve with rice. Figure 6 oz per serving.

Coconut Tai Sauce:
In a 2 quart saucepan sauté’ together in peanut or vegetable oil –

• 1 heaping Tablespoon of chopped garlic    
• ½ cup chopped yellow onion
• 1 carrot cut in julienne strips

Add remaining ingredients and bring to a slight simmer

Remaining Ingredients:
• 1 10 oz can of coconut milk plus about 4-6 oz of regular milk to only to thin consistency   
• 1 stalk of lemon grass stripped and finely chopped or 1 TBLS “Garden Gourmet” Lemon Grass Herb Blend
• ½ small can of bamboo shoots            

• A dash of season salt      
• 1/3rd cup of straw mushrooms
• 3 lime leaves (optional) 
Mix in 2T of chopped leek greens as garnish just before pouring sauce over fish.
Other garnishing flavor options – Fresh Cilantro or Fresh Basil

Rockfish Ceviche

  • 1 lb. Rockfish (or other whitefish or scallops)chopped thinly into bite-size pieces
  • 2 T. each – vinegar (white or apple cider), lemon juice, lime juice
    Mix together and let sit for about 10 minutes, then add following ingredients:
  • 1/4 cup taco sauce (not required, but your option of mild, medium or hot)
  • 1 T. chopped garlic
  • 1 small can chopped green chilies
  • 2 cans diced tomatoes
  • 1/2 pack taco seasoning less/more to taste
  • 1/2 cup onion (preferably green and/or red)
  • 1/3 cup of yellow pepper
  • Cilantro – several sprigs
  • 1 T. chopped jalapeno (optional)

Gently fold items together. Ceviche is ready to eat, but flavors are enhanced over time. Serve with tortilla chips. Store in refrigerator.
Best eaten within 2 weeks.

"Fishes & Dishes Cookbook" check it out at  This cookbook contains many good recipes for the products we sell.  My family and I have tried many of the recipes and can highly recommended it.  Ask for it with your next order as we will have  it in our list of items for sale.  

For other sablefish recipes and more, visit the Alaska Seafood Marketing Institute.

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