We love this sablefish (commonly called black cod)! Normally we can get wild sablefish only once or twice a year. Because it extremely hard to find fresh (most of it is shipped to Japan), sablefish is wildly expensive.
Kyuquot Sound Sablefish are raised near Vancouver Island in partnership with the First Nations. The fish are fed FAO-certified organic feed (no hormones, no GMOs), and they are harvested using a Japanese method that reduces stress. Further, the company raises shellfish downstream, which filter the waste, and cultivates kelp, which purifies the water.
Despite its common name, "black cod" is not a member of the codfish family. Its high fat content makes it extremely flavorful and very forgiving when cooked. Also to its credit, sablefish is high in polyunsaturated fat, which is good for low-cholesterol diets. It has milky white flesh and a buttery texture, and it can be cooked in many ways. Our current favorite recipe is Chef Nobu Matsuhisa's Black Cod with Miso. Moderate mercury level. Kosher.
1 lb for $26.00
-- Roasted Black Cod with Bok Choy and Soy Caramel Sauce
(Real Good Fish)
-- Nobu's Black Cod/Sable with Miso (Nobu Matsuhisa / Food and Wine)