SABLEFISH (BLACK COD, BUTTERFISH)
Haida Gwaii, British Columbia, Canada
Luscious, sweet and mild, with ample fat content, this is the responsible alternative to Chilean seabass.
Broiling, high heat roasting, pan roasting, hot smoking, sashimi, sushi
Sablefish (more commonly known as black cod) exists only in the North Pacific. It is highly sought after by foreign markets and chefs internationally due to its buttery texture and large flake. Part of the same groundfish fishery as Pacific halibut, sablefish is caught by bottom longlines employed by small local boats close to shore. There is little to no bycatch. The fishery operates from March until October. The quality on the frozen product in winter is almost indistinguishable from the fresh season (it’s that good).