Black Cod
Anoplopoma fimbria ( Sablefish, Butterfish)
A deep-water North Pacific fish prized for its rich, sweet, “buttery” flesh and moist, large flakes—Black Cod (also known as Sablefish) is a favorite for smoking, miso marinades, and other lush preparations.
Range
Southern California to Alaska
Method of Capture
Trap, Hook & Line, Jig, Trawl, Longline
Seasonality
Year-round
Size Range
2 to 15 pounds
Sustainability Consideration:
When possible, avoid trawl-caught Black Cod. Choosing trap, hook-and-line, jig, or longline-caught fish helps reduce habitat impacts and bycatch.
Flavor & Texture:
Exceptionally rich, sweet, and buttery with a firm, large-flaked, very moist texture that stays succulent even with higher-heat or longer cooking times.
Seafood Cooking Tips
Black Cod’s high natural oil content makes it very forgiving and ideal for bold flavors:
- Smoke – The fat content takes on smoke beautifully for luxurious smoked fish.
- Broil – Classic miso-marinated Black Cod is broiled until caramelized and just cooked through.
- Sauté – Pan-sear fillets skin-side down, then finish gently to keep the interior moist.
- Grill – Use a clean, well-oiled grate or grill basket; the firm flakes hold up well over medium-high heat.
- Confit – Slowly cook in oil or fat for an ultra-silky, spreadable texture.
Pair with bright or salty elements—miso, soy, citrus, pickles, or lightly bitter greens—to balance its richness.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
