Sablefish (Black Cod)

It’s been a while since we’ve had sablefish, and we’re thrilled to finally get our hands on some wild-caught!

Despite the name and similar appearance, black cod—also known as sablefish—isn’t actually a true cod. It belongs to the Anoplopomatidae family and is found exclusively in the cold, deep waters of the North Pacific. Typically harvested from muddy sea floors at depths reaching 3,000 feet, it ranges from California up to Alaska.

Highly prized in Japan and increasingly popular in the U.S., sablefish is renowned for its rich, buttery flavor and melt-in-your-mouth texture. Thanks to its high polyunsaturated fat content, it cooks up with large, tender flakes and snowy white flesh, making it both a healthy and indulgent choice. Often mistaken for butterfish, it shines in a variety of preparations—especially smoked.

-- Nobu's Sablefish (Black Cod) with Miso (Nobu Matsuhisa / Food and Wine)

-- Pan-Seared Black Cod with Morels and Asparagus (Michael Cimarusti  / Tasting Table)