WHAT IS BLACK COD OR SABLEFISH? #
First the species is Sablefish (Anoplopoma Fimbria) commonly known as Black Cod in the US commercial market. It is a groundfish species with only one other cousin the Skilfish. They are black to dark gray in color with an elongated frame. Sablefish have two separated dorsal fins which identifies them from their related Skilfish with abutting dorsal fins. Sablefish range in size typically up to 50 pounds, although current harvest average about 8 to 10 pounds. They mature is about 7 years but are long-lived on average to 40 years at commercial harvest.
SEASON OPENS #
Pacific Black Cod (Sablefish) season opens in Alaska on March 19th running to November 7, 2016 for United States and state individual quota fisheries. Alaska accounts for much of the global production being sold into the USA, Japan and China. The Total Allowable Catch (TAC) decreased 14% in 2016 to 26 million pounds. The spawning season starts in November and December with late April through early May the peak of the season which coincides with the Asian “Golden Week” holiday.
WHERE DOES SABLEFISH COME FROM? #
Alaskan Sablefish live on the bottom of continental shelf called the demersal zone at depths of 980 to 8860 feet. They are most abundant in the Northern Pacific, Gulf of Alaska, Aleutian Island chain and into the Bering Sea.
WHY DOES IT TASTE SO GOOD? #
Sablefish are bottom feeders on smaller fish such as pollock, eulachon and herring along with squid, jellyfish and crustacean krill.
BEST CUTS #
The size of the fish produces filet cuts of different thicknesses. Sablefish have a “Y” rib bone that runs the length off the spine, necessitating removal by needle nose pliers from the fillet or cutting it out. The skin is tender and may be cooked with the filet.
- Sablefish yields 2 fillets removed from the frame lengthwise down the backbone.
- Steak cuts across the whole fish with spinal bone.
- Sablefish cheeks are small but highly treasured for their silky texture.
- Sablefish livers contain nutrient rich oil, but are often discarded.
- Head and frame great for fish stock and soups.
WHY IS IT GOOD FOR ME? #
Sablefish has a sweet, silk and flaky white flesh which contains 71% fat and 29% protein from their rich diets. They are high in Omega 3 fatty acids of DHA and EPA. They have Potassium, Phosphorus and Magnesium with low PCBs, dioxins and Mercury.
SO GOOD YOU DON’T HAVE TO COOK? #
The rich silky flavor is delicious raw with a splash of seasonings as crudo or in sushi and sashimi.
HOW TO COOK? #
The high fat content makes sablefish adaptive to just about any cooking method from stovetop sautéing to the oven roasting to over the fire licked grill. The fat rich density stands up to hearty spicy sauces in pot cookery technique. Poaching in seasoned liquids and oils preserves the super silky texture.
DON’T FORGET SMOKING #
Sablefish is perfect for smoking, both heavier longer cold smoke and lighter quicker hot smoke temperature ranges. Brining with salts, sugars and spices are used to establish the resilient flesh structure, not just for smoking but for cooking as well.
HOW NOT TO COOK? #
“Cooking” with acid in a ceviche is not the best presentation of this lovely fish.
HOW TO GET FRESH? #
The most sustainable day boat by line fishing, returning to port and the market each day.
AMAZING SABLEFISH FACTS #
Sablefish have a black stomach which is used to shield the light emitted from its typical diet of luminescent fish species, from its deep water habitat. Deep water Sablefish have been identified to mature at 94 years of age.
