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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. We then remove the pin bones and vacuum pack and freeze each individual fillet. Sablefish is an excellent candidate for smoking, because its fat content helps prevent it from drying out. Want to learn more about how our sablefish fillets are grown? Then check out our Silky Sablefish Fillet product info here.
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 or omelettes, your options are endless for a sumptuous addition to everyday classics.
CanadaSearched for this product for a number of years after no longer available in grocery stores. This product has the correct smoking process for taste and in my opinion is arguably the best seafood bar none. That includes my favourites of King Crab, Lobster, and Wild Spring Salmon.
CanadaTried once and get hooked! Meat is not dry at all and has this wonderful smoky taste that is not overly salty. Love it!
CanadaMy new favourite treat! This was smoked to perfection! Thank you!
CanadaAbsolutely superb taste - rich, smoky - never tasted anything like it.
| 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 |
