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To be delivered via Fed-Ex overnight shipping. 


Sustainably caught Wild Alaskan Blackcod, also known as sablefish or butterfish, frozen at sea, filleted and portioned.


Black cod is packed with healthy omega 3 fatty acids black cod and is said to have a melt-in-your-mouth experience and texture. The high oil content makes it ideal for smoking – it won’t lose its flavor or texture in the process. For this same reason, black cod is ideal for making dips, mousses and fillings.

• Sustainably Harvested and Certified by the Marine Stewardship Council.

• Caught one at a time, Hook and Line in Alaska

• 100% Wild and Natural

• Pressure bled and frozen to -70°f before rigomortise

• Sashimi quality, you will not find a higher quality product than this


For wholesale contact Alan at or 9073218354

Blackcod / Sablefish - Out of Stock

PriceFrom $20.00
1 Pound
  • U.S. wild-caught sablefish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.

    Sablefish look much like cod. They are often referred to as black cod, even though they are not actually part of the cod family.

    Females can grow more than 3 feet in length.

    Females are able to reproduce at 6 ½ years old and more than 2 feet in length.

    Males are able to reproduce at age 5 and 1.9 feet in length.

  • Ginger lime marinated sablefish filet with fresh chopped cilantro on top. A gluten-free and paleo recipe.


    • 1 clove garlic, finely grated with a rasp style grater
    • ½ teaspoon lime zest
    • 2 tablespoons lime juice
    • 2 tablespoons agave syrup
    • 1 tablespoon extra-virgin olive oil
    • 1 1/2 teaspoon grated ginger root
    • 1 teaspoon kosher salt
    • 4 4-5ounce portions black cod or sablefish filet (sub another mild white fish such as mahi mahi or haddock), about 1 pound
    • 2 tablespoons chopped cilantro


    Whisk garlic, lime zest, lime juice, agave syrup, olive oil, ginger and salt in a small bowl. Place sablefish in a large re-sealable plastic bag. Pour the lime mixture over the fish, press the air out of the bag and seal. Agitate bag to coat the fish in the marinade. Refrigerate, 30 minutes to 1 hour.

    Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

    Remove fish from the marinade and discard the marinade. Place fish, skin side down on the parchment and transfer the baking sheet to the oven. Bake until the fish is cooked through and just flakes apart when pierced with the tip of a knife, 12 to 15 minutes. Garnish with cilantro

    Original Recipe:

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