What you know about sablefish steak in (step by step)



Sablefish is best known as “smoked sable” in New York delis or “smoked black cod” in the Pacific Northwest. In California, it is known most often as “butterfish.” The reason is simple: Few fish are as silky rich in omega-3 fats as the sablefish or black cod.


Don’t Judge a Fish by Its Skin Color


This deep-dwelling predator is one of only two fish in its genus. The other is the skilfish. Sablefish, or black cod, live on the ocean floor and have been found at depths of more than a mile below the surface. The skin of a sablefish is charcoal gray, and the fish itself doesn’t look like much, but this fish is like a diamond ring in a plain brown wrapper.

Sablefish live only in the Northern Pacific, and most are caught in the Bering Sea. Thankfully, they are abundant and because sablefish steaks taste and appearance—if not texture—are similar to Chilean sea bass, sable is an environmentally superior choice to sea bass, which is threatened in some fisheries.

In the kitchen, sablefish, or black cod, if you prefer, offers a striking yin-yang appearance—creamy white flesh juxtaposed against black skin.


A Very Forgiving Fish


Sable is versatile, and its high-fat content makes it forgiving to the novice cook because the fat acts as a buffer against overcooking. Its fat content also makes it a prime candidate for smoking.

Beware, this fish has large pin bones, which are curved little bones that run along the fish’s centerline. They need to be removed before you go any further with your preparation. Do this with a pair of needle-nosed pliers.


Sablefish Shines in Preparations and Recipes


As Sushi or Crudo: Do you like the fatty toro tuna or salmon belly at sushi restaurants? Then you will love sablefish raw. It is also luxurious dressed at the table with a splash of Meyer lemon and sea salt. Don’t use sablefish for ceviche, however; that dish goes best with lean fish.

On the Grill: Again, the fat is a savior here. It lets you slap a sable fillet on a hot grill without worrying too much about it turning into fish jerky if you look away for too long. But its fine texture means you should use a cage or at least have the grill well oiled.

Pan-Roasted: Just a simple saute lets you savor the depth of sablefish, which offers a richer mouthfeel and longer finish than a lean fish does.

Confit: Poach sablefish slowly in olive or some other kind of oil. Think you like slow, oil-poached tuna? Then you will love the same treatment with sablefish.




You will receive a ten pound box of skin-on fillets, custom cut from only the finest Alaskan Sablefish. Each fillet portion is the perfect size and weight for main dishes and they are quality checked for freshness before they are frozen, carefully packed in dry ice, and shipped to you in a sturdy container. Since this product is frozen, it has an excellent shelf life, which means you can buy today and save plenty for future meals.




Sablefish is famous for its oily and flavorful meat.  The fish has a strong flavor that cannot be compared to much, and only gets close to Chilean Sea Bass in essence, yet it still distinguishes itself with a flavor that is not found elsewhere.

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