Sablefish FAQ

Sablefish (Blackcod)
Info and Serving Suggestions
Sablefish is challenged with an identity problem, hence has difficulty in becoming widely know with a common name. The Latin name is Anaplopoma fimbria. In the harvest and processing sector it is commonly known as “Blackcod”. Unfortunately in other markets, given such a name, the public mistakes it with Pacific (Gray) Cod or even Tom Cod.. This is not good, because it is quite different and exclusive in many ways. Sablefish is best described as the “Fillet Mignon” of seafood. It maintains an elegant uniqueness that is delicate in flavor and velvety in texture. In Hawaii it is known as Butter Fish, an in other circles it is described as a cousin to the Chilean Sea Bass. To keep this product distinguished, I personally encourage using “Sablefish” to identify this product.

Among our Wild Alaskan products, this product is also the best choice for Omega 3 value. Given its high natural oil content and richness, it has a buttery finish to it and is more forgiving to overcooking. It lends itself best to baking, broiling or searing. My favorite recipes for this product are those using a ginger soy marinade or a miso paste mixed with mirin and sesame oil served with rice. Variations of this marinade can be made and more recipe’s are available on the www.alaskaseafood.org website.Be mindful that Alaskan Sablefish has been qualified as a sustainable fisheries product in our Alaskan waters by the Marine Stewardship Council (MSC). Therefore is marketed as a well managed and renewable resource to the eco-concerned consumer. This product comes from our freezer Vessel the F/V Kruzof which is MSC certified. I encourage your creativity and adventure with this product. Enjoy!