Origin: Pacific Coast Method of Capture: Long-Line or Trap Caught Wild or Farmed: Wild
-Wild-caught sablefish is a “Best Choice” or “Good Alternative” when it’s caught in the U.S. and Canada. Sablefish stocks are healthy in Alaska and British Columbia. On the U.S. West Coast, the stocks have been in decline for decades, but they’re not classified as overfished. Depending on the location and fishing method, the catch of other species ranges from a low to high concern and the management rating ranges from moderately to highly effective.
-MSC Certified fisheries
Black cod has a rich, white meat with a shellfish-like sweetness and a complex flavor. It is often described as buttery and takes on a nutty finish when cooked over high heat. It is very high in Omega-3s!
Smoked Sablefish is a staple at Jewish Delis in New York and other cities. The meatiness of the flesh allows it to brine and smoke beautifully, and it is almost impossible to overcook. A classic preparation is to marinate in miso and sake for up to 4 days then broiled, skin side up.
Combine 1 cup sugar, 1 cup Mirin, 1 cup white miso and 1 cup dry sake, bring to a boil until the sugar has dissolved. Cool completely then pour over the fish allowing it to marinate for up to 4 days turning once a day. The broil about 5 inches away from the grill until the skin is crispy (carefully, as all the sugar can burn, in which case move the fish a little further from the broiler). Flip for the last minute to cook all the way through.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days. In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.