A delicacy, this fish is rich, moist and flaky… a wonderful eating fish. Pan fried, oven baked , grilled and even poached in the smoked state. It is sustainably fished, by pot traps or safe deep long lining. Caught in the cold waters from Alaska down to Washington state. It is carefully monitored by government and is on a quota system.
For your convenience we have included the following information from Wikipedia, the free encyclopedia:
| Sablefish | |
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| Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Scorpaeniformes |
| Family: | Anoplopomatidae |
| Genus: | Anoplopoma |
| Species: | A. fimbria |
| Binomial name | |
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Anoplopoma fimbria Pallas, 1814 |
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The sablefish, Anoplopoma fimbria, is one of two members of the fish family Anoplopomatidae and the only species in the Anoplopoma genus. In English, common names for it include sable (USA), black cod (USA, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), coalfish (Canada), beshow and skil(fish) (Canada), although many of these names also refer to other, unrelated, species.[1] Of these, only "sablefish" is an Acceptable Market Name in the U.S.[2] The sable fish is found in muddy sea beds in the North Pacific at depths of 300 to 2,700 m (1000 to 9000 ft) and is commercially important to Japan.
The white flesh of the sablefish is soft-textured and mild flavored. It is considered a delicacy in many countries. When cooked its flaky texture is similar to Patagonian toothfish (Chilean sea bass). The meat has a high fat content and can be prepared in many ways including baking, broiling, grilling, smoking, frying or served as sushi.
