- Skin-on, bone-in* portions
- Partially cooked by the smoking process
- No nitritesor artificial additives/preservatives
- Certified sustainably harvested
One customer called our wild Alaskan Sablefish “the chocolate of fish,” for good reason!
Its ravishing richness stems from the ample body fat that Sablefish accumulate to survive their frigid, deep-water environments.
We lightly brine and smoke some of our buttery, sushi-safe Sablefish portions, giving them a rich golden color and delicate alder wood flavor.
These "oven-ready" 4-oz portions are NOT cooked fully by the smoking process. They will cook through in 6-7 minutes using medium-high heat. (See the Serving/Storage tab.)
Alaskan Sablefish (Black Cod) is highly prized overseas, and the vast
majority of the harvest is exported, making it a relative rarity in domestic markets.
Sablefish is very high in omega-3s, with each 4 oz portion averaging
a whopping 1.6 grams – more than most wild Salmon!
*Note: Although most of the bones have been removed from our Sablefish portions, their delicacy prevents us from doing so completely. There will likely be some bones and/or bone fragments remaining. |
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What People Say
"Hi Randy... I LOVE the sablefish, had never tried it before, must have more. Thank you for all you are doing… will be ordering soon."
– Kathleen Perry, D.C. |
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Storage
Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thawing instructions
Thaw under refrigeration at or below 38° F (3° Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Cooking and serving tips
Federal regulations require this notice: “Must be cooked to internal temperature of 165° F prior to serving.”
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Rinse sablefish quickly in cold, clean water.
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Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 5-7 minutes, until only the very center is still translucent.
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Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving.
- Enliven your fish entree with seasonings such as Vital Choice Organic Salmon Marinade Mix or other herb-spice blends.
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Add the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.
Nutrition
Facts
Sablefish (Lightly Smoked)
Serving Size 4 oz (113g)
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| Amount Per Serving |
| Calories 220 |
Calories from Fat 153 |
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% Daily
Value* |
| Total
Fat 17g |
26% |
| Saturated
Fat 4g |
20% |
| Trans
Fat 0 |
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| Cholesterol 55mg |
18% |
| Sodium 330mg |
14% |
| Total
Carbohydrate 0 |
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| Dietary
Fiber 0 |
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| Sugars 0 |
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| Protein 15g |
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Total Omega-3s 2003mg
EPA 867mg
DHA 920mg
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| * Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs. |
Wild Alaskan Sablefish (AKA black cod, butterfish), salt, natural wood smoke
