Wild sablefish, also known as black cod, is typically targeted on the West Coast and caught as bycatch in the Pacific longline halibut fishery. Most of the catch usually heads straight to Japan, but this year, prices have dropped significantly—making it a real option for U.S. buyers. We’re seeing skin-on, scaled fillets available for under $18 per pound. Each side weighs around 24 ounces, making it easy to portion and plate.
Sable commands premium pricing for good reason: its flavor is rich, buttery, and mild, with a silky texture that’s hard to beat. It’s especially abundant off the U.S. West Coast and Alaska, making it a favorite among chefs and home cooks alike.
Flavor Profile
- Rich and velvety: High fat content, similar to salmon or Chilean sea bass
- Buttery and sweet: Almost melts in your mouth
- Mild and clean: Great for diners who avoid “fishy” fish
- Cooking Tips
- Thanks to its high oil content, sablefish stays moist, but be careful not to overcook.
- Target internal temp: ~130°F for the perfect flake and texture.
Best Cooking Methods
- Miso-glazed + broiled: The iconic Nobu-style preparation
- Pan-seared: Crisp skin and custardy interior
- Slow-roasted or poached: Maintains its silky mouthfeel
- Grilled: Ideal if skin-on to hold shape
Great Pairings
- Acids: Lemon, lime, yuzu, pickled veggies
- Savory: Miso, soy, garlic, ginger
- Sweet: Brown sugar, maple,
- Sides: Sticky rice, sautéed greens, soba noodles
We will have plenty of fish from Alaska in house this week. Reach out to your rep for more info.
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