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SABLEFISH
The quality of sablefish varies with the depth of water at which it is caught—the deeper the better.  Sablefish get their name from their black or dark green skin. Though their skin makes them easy to identify in the deep north Pacific coastal waters where they live, at the market they are sometimes confused with butterfish or cod. In fact, when they have been commercially smoked they are sold under the name smoked black cod. VarietiesSablefish can be found fresh, as frozen fillets and steaks, or commercially smoked and called smoked black cod. The quality of the fish varies with the depth of water at which it is caught—the deeper the better. AvailabilityFresh sablefish is available January through September, though it is most plentiful in the spring. Frozen sablefish is available year-round. Preparation, uses, and tipsThe secret to successful sablefish cookery is to not overcook it. Whichever of the following cooking methods you choose, your sablefish will be cooked when its flesh becomes opaque yet is still moist on the inside. Baking Place sablefish in a greased baking dish and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, cover with a sauce, or wrap in oiled foil. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes per inch (about 2.5cm) of thickness of the fish. Grilling Place fillets over perforated foil on the grill, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade and close hood of grill. Cook until fish is opaque and moist on the inside, 6 to 8 minutes. Broiling Place seasoned and/or marinated sablefish on a well-greased broiler pan. Broil under a preheated broiler 4 to 5 inches (about 10 to 12.5cm) from heat. Cook until opaque and moist on the inside, 6 to 10 minutes. Pan-frying Dredge sablefish steaks or fillets with seasoned flour, crumbs, or cornmeal. Shake off any extra coating and fry in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until fish is opaque and moist on the inside, 4 to 8 minutes. Poaching Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip in sablefish, then cover pan and keep the liquid at a simmer for about 8 minutes per inch (about 2.5cm) of thickness of the fish. Steaming Place sablefish on a greased perforated rack over 1 to 2 inches (about 2.5 to 5cm) of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time, 8 to 10 minutes per inch (about 2.5cm) thickness of the fish. Nutritional HighlightsSablefish, 1 fillet (5.3 oz.) (150g) (cooked, dry heat) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. When cooked (dry heat), sablefish provides 1.909 grams of omega-3 fatty acids, derived from EPA (0.867g), DHA (0.92g), and ALA (0.122g), per 100 grams of sablefish. Health benefits and concernsHealth benefits and concerns for fish and seafood |
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