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- Chef Tips
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Sablefish, also known as black cod, has a rich buttery texture whose flavours are accentuated when smoked. Our smoked sablefish is cured with non-iodized salt and then naturally cold smoked with our own special blend of hardwoods. The high fat content in our smoked sablefish ensures that even after smoking, the product remains moist - a perfect addition to our full bodied chowder.
Our delicious chowder was originally created by former BC chef of the year and Culinary Team Canada member Chef Poyan Danesh for the 2021 Ocean Wise National Chowder Chowdown Festival. This award winning chowder has since been refined by Chef Karen Barnaby and our own Chief Culinary Officer, Chef Robert Clark to create a gluten friendly version that is guaranteed to take it to a whole new level. Perfect for an intimate date night or entertaining with friends, this amazing rich and decadent chowder promises to create a fine dining experience right in your own home.
Just amazing soup - and a wonderful treat
Delicious. Rich, so 700 ml goes a long way.
My guests on 2 occasions have raved about the chowder. I served it because I love it! It is easy to defrost in fridge with quick warm up and so easy to serve with bread and salad. It is substantial without bacon which is great for non-meat eating persons. And the seasoning is spot-on! - Subtle and needing no enhancements
We couldn't agree more, sablefish chowder is always a quick but DELICIOUS option, we're glad you and your guests enjoyed it so much! We will share your compliments to the chefs. :)
This tasted amazing and was super easy to heat and serve. I love that it came in a microwavable container; after a few minutes in the microwave, I was able to pop the frozen block of soup into a pot for proper reheating.
|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|