Black Cod, 1 pound

Luscious, sweet and mild, with ample fat content, this is the responsible alternative to Chilean seabass.

Cooking Methods:
Broiling, high heat roasting, pan roasting, hot smoking, sashimi, sushi

Information:
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 by-catch. 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).