| Market Names |
Sablefish |
| Where Caught |
Alaska, British Columbia, U.S. Northwest Coast |
| How Caught |
Wild-capture by longline, trawl, and trap |
Sablefish
The name Sablefish (Anoplopoma fimbria) is derived from the almost furry texture of the skin of the fish. It is also known as Black Cod. Sablefish is not a member of the Cod family but of the Anoplopmatidae family, which consists only of Sablefish and Skilfish that live in the North Pacific Ocean. Sablefish lives in deep water of the North Pacific from the Bering Sea and Alaska to California. It is wild-captured, and the Alaska fishery accounts for a majority of Black Cod landings. A very popular fish in Japan, most Sablefish is exported to Japan, although the U.S. is beginning to keep more of the fish in the domestic market.
Sablefish have a long life span with the potential to live for more than 90 years. The oldest recorded Sablefish was 94 years old. The US North Pacific Sablefish fishery and British Columbia Sablefish fishery are certified sustainable by the Marine Stewardship Council. The "Net Benefits" of MSC certified Sablefish are many.
The Monterey Bay Aquarium Seafood WATCH® rates wild caught Black Cod from Alaska and British Columbia as a “Best Choice” because the fisheries "are well-managed" and wild caught Black Cod from California, Oregon and Washington as a “Good Alternative” because their fishing methods can cause damage to the seafloor.
| Sources | |
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Species NameAnoplopoma fimbria |
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SourceSablefish live in deep water along the U.S. and Canadian Pacific Coast from central Baja California to Alaska and west into the Bering Sea. However, most Sablefish is fished in Alaska. Juvenile Sablefish live in water near the surface or shore but adults live near mud bottoms in deeper parts of the ocean. |
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SeasonalityFrozen Sablefish is available year-round. It is generally caught in Alaska from March to November and along California from January to September. |
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Fishing MethodMost Sablefish is caught by longline but it is also caught by trawl and trap. There is no domestic aquaculture of Sablefish but there are some farms in British Columbia that are working on improving the potential for aquaculture. |
| Features | |
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FlavorSablefish has a distinct taste and high oil content. It has a buttery, mild but rich flavor and soft, velvety texture with large white flakes. |
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Dietary InformationSablefish contains high levels of iron, calcium, and omega-3 fatty acids. Per 100g raw, edible portion: Source: USDA |
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AppearanceSablefish resembles Cod and has a long slender body. Its skin is grey-black and has a furry texture. Commercially, the size ranges from 2-12 pounds, although Sablefish can reach 40 pounds and 4 feet. The flesh is white when cooked. |
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FormFrozen Sablefish is most typically sold Headed and Gutted “H&G.” Fresh Sablefish is available in small quantities year round. This bycatch, which comes from the West Coast dragger fleets in Washington and Oregon, generally consists of small fish which are sold in fillet form as “butterfish.” |
| Uses | |
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PreparationPrepare Sablefish by smoking, baking, broiling, grilling, sautéing, steaming, poaching or pan-frying. |
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SubstitutionSablefish is a superior eating fish with limited similar substitutions. Chilean Sea Bass is the best substitution. |
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HandlingFresh Sablefish should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice a Sablefish fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice. Frozen Sablefish should be kept frozen until prior to use. It is recommended to defrost in a 34-36 degrees refrigerator overnight to retain best quality, although running under cold water in a sealed plastic bag will expedite defrosting. Do not refreeze or allow to sit in water. |
| Market | |
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Sizes and CutsFresh Sablefish is available in very limited quantities as ocean run fillets. Frozen Sablefish is most typically shipped headless and dressed. Primary processors and distributor / processors fillet and portion. Seattle Fish Company of New Mexico will custom process to meet your specific requirements. Headed and Gutted “H&G” packed in 50-100# cases; 1-2#, 2-3#, 3-4#, 4-5#, 5-7#, 7-up#. |
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Pricing ScaleSablefish is one of the most expensive bottomfish. Larger Sablefish tend to be of higher quality than smaller individuals because they have a higher oil content. The larger individuals tend to come from higher latitudes, like Alaska. Generally, the price reflects this difference in quality with Sablefish from Alaska priced higher than that from California. Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information, availability and current pricing information. |
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Shelf LifeFresh whole Sablefish which has been handled and stored properly should retain optimum quality for 5 days. Once the fish is filleted product should be used within 2-3 days. Frozen can be commercially stored for up to a year. |