Sablefish, also known as black cod, is a fantastic choice for a family dinner. If you’ve never tried it before, here’s a quick rundown of everything you need to know.
What Makes Sablefish Special?
Sablefish is packed with vitamins, minerals, and those omega-3 fatty acids you’ve likely heard about. It’s also a great introductory fish for those who don’t regularly eat seafood. Curious to learn more? Keep reading for some interesting facts about this delicious and underrated fish.
A Sablefish by Any Other Name
Sablefish goes by many names in the seafood world. If you’ve seen black cod at a fish market or on a menu, that’s sablefish. Despite the name, it’s not part of the cod family—it’s called black cod because of its dark grey-black scales.
Other names for sablefish include butterfish, candlefish, blue cod, coalfish, and snowfish. They all refer to the same species: Anoplopoma fimbria.
Where They’re Found
Sablefish thrive in the deeper waters of the North Pacific. In the eastern North Pacific, they range from Baja, Mexico, to Alaska’s Aleutian Islands. On the western side, they’ve been caught off the Commander Islands in Japan and in Siberia’s Bering Sea.
These fish are opportunistic bottom feeders, preying on squid, herring, sandlance, jellyfish, and even true Pacific cod.
Culinary Profile
Sablefish’s unique flavors and textures make it perfect for food enthusiasts. The meat is buttery and mildly sweet, thanks to its high fat content. It doesn’t have the strong fishy taste you might find in supermarket salmon.
The texture of sablefish is oily, producing large white flakes when pulled apart. Even novice cooks can prepare a delicious sablefish dish since its high fat content makes it difficult to overcook or dry out. It also serves as a great blank canvas for adventurous seasonings and sauces, as its taste isn’t overpowering.
Sustainability
Wondering if sablefish is endangered? Not at all. Sablefish populations are carefully managed by fisheries along the West Coast, particularly in Alaska, where they are abundant. As a result, sablefish is considered not only sustainable but also plentiful—so you can enjoy it guilt-free. They mature relatively early, around five years old, and spawn annually, ensuring a steady supply.
If you’re looking to get creative with your seafood dishes, or if you’ve got a budding food connoisseur in the family, pick up some sablefish. Its mild taste and tender texture are sure to please even the pickiest eaters, and you can rest assured that the Pacific Ocean has plenty more.
Photo Cover Credit: Alaska Gold Brand Seafood
