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Sablefish, also known as black cod or butterfish, is one of the finest delicacies the North Pacific has to offer. Known for it’s intensely rich, satiny, buttery flavour the meat has a smooth velvety texture with delicate flakes. Our Sablefish are aquaculture raised in the pristine waters of Kyuquot Sound in partnership with Kyuquot-Checleseht First Nations. This native species is not genetically modified and uses no added chemicals making it a healthy option as sashimi or sushi. Thankfully, because they are hand raised and abundant, and because sablefish's taste, appearance and texture are similar to Chilean sea bass, sablefish is an environmentally superior alternative to sea bass, which is threatened in some fisheries.
Our Sablefish fillets are a very forgiving fish in the kitchen, due to their high fat content, making them a perfect choice for the novice chef who wishes to prepare something luxurious. In the kitchen, sablefish offers a striking yin-yang appearance—creamy white flesh juxtaposed against black skin but beware, the flesh have pin bones that must be removed when cooking. As sushi, on the grill, pan roasted or prepared confit, Organic Ocean Silky Sablefish Fillets are extremely versatile. Check out home chef Claire Li as she prepares her favourite sablefish recipe.
|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|