Smoked Sablefish FAQ

"Cold” Smoked Sablefish (Blackcod)
Info and Serving Suggestions

-- This Cold Smoked Sablefish is fully cured but not fully cooked. Therefore, unless you prefer a raw type texture, you are encouraged to cook selected portion sizes by grilling, baking, poaching, or simmer on high until the fish can flake apart.

-- Since people have varied tastes, it should be considered that baking or grilling will allow for full retention of the smoke & brine flavor. Poaching or simmering the portions will allow for a less saltier and milder smoked flavor if so desired.

--The cut of fish will also dictate strength of flavor. Tail and thinner pieces retain more smoke and brine, while the thicker pieces retain less.

A few tested Serving Suggestions:

This product is fully cured and smoked, but not fully cooked. It is unnecessary to add more flavoring, but needs to be cooked. It is nicely complimented with blander cream sauces or cheeses, and goes well with potatoes, rice, or pasta. It also makes a nice chowder. Following are a few preparation tips I have personally tested and encourage you to develop a few of your own.

1. Steamed / Poached w/mixed Vegetables: Place Sablefish in steamer with water in large pan w/cover. Place mixed vegetables of broccoli, cauliflower, carrots, and/or other veggies of interest, on top of fish. Cover and cook on stovetop or in oven for about 15-20 minutes. Serve w/Potatoes, peas and Herbed White Sauce. See Recipe

2. Smoked Sablefish Chowder: This is a great way to use tail pieces or belly strips of the Smoked Sablefish. Your stock for the chowder can be the water used to simmer the smoked sablefish along w/potatoes, carrots and other vegetables you would like to add. From here use your favorite milk based fish chowder recipe. Since flavor of the smoked product speaks for itself, I’ve limited any extra spices to dill weed, parsley, cilantro, season salt and lemon pepper. However be welcome to experiment.

3. Smoked Sablefish Potato Salad served warm: See Recipe

4. Smoked Sablefish in Coconut Thai Sauce: See Recipe