Sablefish, commonly known as black cod, is a deep-water fish native to the cold waters of the North Pacific Ocean. Despite its common name, it is not actually a cod, but it is highly prized for its exceptionally rich flavor, buttery texture, and high natural oil content.

Sablefish is a favorite in Japanese cuisine and fine-dining restaurants (a famous example is Nobu’s miso black cod). Chefs value its silky, melt-in-your-mouth texture. Its natural oils help prevent the fish from drying out, making it very forgiving to cook with.

Our sablefish is sustainably sourced from Alaska, where the cold, nutrient-rich environment produces some of the best-tasting and highest quality fish in the world.

Alaska is known for strict fishery management and sustainability practices, ensuring healthy sablefish populations and responsible fishing methods.

Our sablefish is 100% wild-caught. 

Yes. Sablefish is a nutritious and exceptionally heart-healthy seafood option. Sablefish has some of the highest levels of omega-3 fats of any Pacific fish. Sablefish’s Omega-3 fat content can even exceed that of King Salmon, which already boasts the highest omega-3 levels among wild salmon. These healthy fats help to support heart health, brain function, and overall wellness.

Other health benefits include

• High-quality lean protein
• Vitamin B12 to support energy production and nerve health
• Selenium and essential minerals which support immune function and antioxidant defense
  

Sablefish’s natural richness makes it satisfying and flavorful while being a super healthy addition to a balanced diet.

Sablefish has velvety, silky texture and is renowned for its rich, buttery flavor with a delicate sweetness. Because of its melt-in-your-mouth texture and rich flavor, many people in Alaska colloquially refer to Sablefish/Black Cod as “butterfish”

Sablefish’s flavor profile comes in large part due to its high (healthy) fat stores and natural oil content. This also makes it very forgiving when it comes to cooking it.

Sablefish is extremely versatile and works with a variety of cooking methods. Its omega-3 fats help keep it tender, moist, and flavorful. Popular methods include:

• Broiling: Quick and effective, broiling caramelizes the surface while keeping the interior buttery. Place fillets on a lightly oiled baking sheet, season as desired, and broil on high about 6–8 inches from the heat source for 8-10 minutes, or until the top is golden and the fish flakes easily.
• Grilling: Adds a light smoky flavor that enhances its natural richness. Preheat the grill to medium-high and lightly oil the grates. Place fillets skin-side down and grill for about 4-5 minutes per side, resisting the urge to move them so you get clean grill marks.
• Smoking:  A classic preparation that pairs perfectly with sablefish's high fat content, producing a silky, melt-in-your-mouth texture. Brine fillets for several hours, then pat dry and let them air-dry until a tacky pellicle forms on the surface. Smoke at a low temperature (around 175-200°F) for 2-4 hours using a mild wood like alder or cherry.
• Pan-searing: Creates a crisp exterior with a moist, flaky interior. Heat oil in a skillet over medium-high heat until shimmering. Place fillets skin-side down, pressing gently to ensure even contact, and sear for 3-4 minutes until the skin is crisp. Flip and cook another 2-3 minutes until just cooked through.
• Roasting or baking: Perfect for simple seasonings with herbs, citrus, or miso glaze. Preheat the oven to 400°F, place seasoned fillets on a lined baking sheet or in a baking dish, and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork.

Sablefish pairs beautifully with bright, fresh flavors like lemon, soy, ginger, miso, or fresh herbs. Its versatility makes it ideal for everyday meals and gourmet recipes alike. 

For recipes and inspiration on how to prepare Sablefish, be sure to check out our sablefish recipe collection.