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Sablefish (Anoplopoma fimbria)

Sablefish
Sablefish

Scientific name for Sablefish

Anoplopoma fimbria

Common name(s) for Sablefish

Sable, black cod, Alaska cod, butterfish, coalfish, skilfish

Market name

Sablefish

Other language names for Sablefish

  • French: Morue charbonnière
  • German: Kohlenfisch
  • Italian: Merluzzo dell’Alaska
  • Japanese: Gindara
  • Spanish: Bacalao negro

Introduction to Sablefish

Sablefish, so named for its black, almost hairy skin, is also frequently referred to as black cod, despite the fact that it is not a member of the cod family. Additionally, it is referred to as butterfish because to its melt-in-your-mouth, oil-rich flesh. Sablefish are an excellent species for smoking, as the early Makah Indians on the Northwest coast discovered when they smoked the fish over green wood. Trawls, longlines, and traps are used to catch sablefish in deep water throughout the Pacific Coast from Alaska to southern California. It is most common in the Gulf of Alaska and northern British Columbia. According to some, longlines and traps yield the finest sablefish. The bigger the sablefish, the higher the quality. Though the majority of sablefish has historically been exported to Japan, where demand and prices are high, a growing proportion is making its way into the domestic market as American customers develop an appreciation for the distinctive, buttery taste.

Product Profile for Sablefish

Sablefish flesh has a high fat content, which gives it a taste that is rich but not overpowering. It has a unique flavor all to itself. Sablefish has a smooth, velvety feel due to its high oil content. The meat is characterized by big, white flakes and is high in omega-3 fatty acids. Sablefish has a short shelf life due to its high oil content and must be treated with caution.

Nutrition for Sablefish


Calories: 195
Fat Calories: 137.7
Total Fat: 15.3 g
Saturated Fat: 3.2 g
Cholesterol: 49 mg
Sodium: 56 mg
Protein: 13.4 g
Omega 3: 1.6 g

Cooking tips for Sablefish

Sablefish might benefit from salty or acidic flavorings to reduce the natural oils because it is so rich. Ginger and soy sauce work well together. Sake Kasu is a popular sablefish dish in Japan, in which the fish is marinated in a sake-based paste and then grilled. Barbecuing the meat is a great idea since it browns well and stays juicy and tender. It’s also an excellent option for smokers.

Cooking methods for Sablefish

Bake, Broil , Grill , Saute , Smoke , Steam

Primary Product Forms for Sablefish

Fresh: H&G, Fillets (pinbone-in), Steaks

Frozen: H&G

Value-added: Smoked

Global Supply for Sablefish

Canada, United States, Iran