|Although often called Black Cod or Butterfish, Sablefish is actually not in the cod species at all. Rich in vitamins A and D and containing about 50% more omega-3 Fatty Acids per serving than Salmon, the wide-ranging, long-lived sablefish is popular in Japan, where most of the catch is marketed.
Flavor & Texture:
Sablefish has mild, soft-textured white flesh with a high fat content. Fresh Sablefish should never smell "fishy". It is also very versatile. Baked, grilled, pan-fried, poached, steamed or broiled - your choice. A little olive oil, sea salt and pepper are perfect. Plus a side of mango salsa or a splash of fresh lemon, and you have a melt-in-your mouth dinner on your hands.
Sablefish are found in relative abundance in the North Pacific Ocean. Sablefish populations are healthy, and the fishing method (bottom longlines) produces little by-catch or harm to bottom habitat. The Alaskan sablefish fishery is operated under an Individual Fishing Quota system, which allows fishermen to work under safer conditions, get better prices for their catch, and manage stocks sustainably.
Sablefish come from marine fisheries, not fish farms. They are primarily caught with longlines and handlines. Longline fishing minimizes damage and helps maintain the quality of the fish.
See the Monterey Bay Aquarium
Seafood Watch Program to learn about choosing sustainably.