Because most of the wild sablefish catch is exported to Japan, it is difficult to find here in the US. When you do find it, it is very expensive. We would argue that, Kyuquot Sound farmed sablefish gives its wild cousin a run for the money.
These sablefish are raised in sea pens near Vancouver Island in partnership with First Nations peoples. They are fed an FAO-certified organic feed (no hormones, no GMOs) and are harvested using a Japanese method that reduces stress. Further, the company raises shellfish downstream, which filters the waste, and kelp, which purifies the water.
Despite its common name (black cod), sablefish 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 favorite recipe is Chef Nobu Matsuhisa's Black Cod with Miso. Moderate mercury level. Kosher.
1 lb. for $24.75
-- Slow Roasted Black Cod with Red Chermoula (Bon Appétit)
-- Nobu's Black Cod/Sable with Miso (Nobu Matsuhisa / Food and Wine)