|Sablefish is also quite commonly known as "black cod" in our area. The fish itself is sort of nothing to write home about, it's a rather plain looking cod-like fish with a solid dull grey appearance. But it doesn't take long at the dinner table to realize there's a very good reason why sablefish is always so dang expensive. It's light, tender and oh, so buttery... reminiscent of the more exotic Chilean sea bass or Australia's orange roughy. If you need even more reasons to love sablefish, consider that it's local (our fish this week are being caught by the F/V Quest out of Westport), extremely high in healthy omega-3 fats and come from a sustainable well managed fishery.
Each commercial fishing boat has an 8000 pound trip limit quota for the week, which runs until the fleet quota (over 200,000 pounds) is caught for the season. The vast majority of our local sablefish (as well as those caught in Alaskan and Canadian waters) are actually exported to Europe and Asia where the demand is always high, so we never really see a significant drop in the price of these excellent fish. Sablefish is superb as sushi, wonderful as a pan seared meal and grills very well also. The high fat content makes it difficult to overcook and produces a wonderful smoked fish - if you ever see smoked black cod, be sure and get a taste!
There are many ways to cook sablefish, but one of the most popular is a marinating recipe that utilizes white miso paste, mirin, sake and honey. It is recommended to marinate the fish for up to 3 days, so this week we're offering sablefish already in the miso marinade. That way you can take it home and broil it up on the same day. Find the recipe in our archives if you'd like to make your own!