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Our smoked sablefish is cured with non-iodized salt and then naturally cold smoked with our own special blend of hardwoods. The smoked sablefish is then sliced and laid out nicely on a gold board to create a 113 g pack. This creates the perfect size for an evening entertaining with family and friends. Have a larger group or interested in slicing the smoked Sablefish yourself? Why not try our Sensual Smoked Sablefish Fillet.
Pierce the vacuum packed bag to let air enter and thaw in the refrigerator overnight for optimum results. Smoked sablefish is wonderful on a toasted bagel, as a smoky addition to a seacuterie board or create your own delectable smoked sablefish dip. Excellent in stews, chowders, added to scrambled eggs, make a frittata or add to an omelette. Your options are endless for a sumptuous addition to everyday classics.
|Common Name||Latin Name||Production Method||Harvest Method||Country of Origin||FAO Region||Processing Country||Sustainability Ratings|
|Sablefish||Anoplopoma fimbria||Farmed||Open Net||Canada||FAO 67||Canada||OW, SWBC|