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Wild-Caught Black Cod (Sablefish)

| (2) 6 oz. filets

Also known as sablefish, our Black Cod is wild-caught in the northern Pacific Ocean off the coast of Alaska. It’s white, flaky flesh is prized by top chefs owing to its buttery texture and mild, sweet taste. And with more than 500mg per ounce, Black Cod has more Omega-3 fatty acids than any regularly consumed fish, even salmon!

Stovetop
Sablefish
The classic Japanese way of preparing Black Cod is to marinate it in a mixture of miso, rice vinegar, sugar and sake. Pan sear both sides over high heat and then finish in an oven preheated to 400°.

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Who names these things anyway? Black Cod are neither black, nor cod, but really a commercial vernacular for the Sablefish. Regardless of what you call it, it’s been treasured in Japan for centuries and has recently become popular in the US. In addition to its ethereal taste, it has the highest amount of Omega-3 Fatty Acids of any commercially sold fish.

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Rastelli's Black Cod

Deep sea delicacy

The commercial sablefish industry is highly regulated with strict catch-limit quotas. Our Black Cod (Sablefish) is wild-caught by MSC-certified fisheries off the coast of Alaska, British Columbia and the Pacific Northwest. These deep-sea dwellers seldom come above 700 feet below the surface, so reaching them is no simple task. They are caught using both weighted hook-and-lines and bottom-safe deep-sea traps that are specially outfitted to minimize sea floor impact.

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