Sablefish (Black Cod), SMOKED

Black Cod is one of our favorites and has long been a prized commodity on the Japanese market. Black Cod can be difficult to find in the U.S. because most of the catch is offloaded directly into containers and shipped straight to Japan. Of all white fish, Black Cod has the highest levels of healthy Omega-3 fatty acids, which gives it a silky texture and rich, buttery flavor. It has soft, delicate white meat that flakes easily.

We select the highest quality fish for smoking and deliver it to a custom smokehouse. The Black Cod is hand-cut into portions, cured in a light salt brine, and slowly smoked over pure, natural alder wood.
The high-fat content of our premium wild Alaskan Sablefish (Black Cod) makes it ideal for smoking.

• Wild Alaskan Smoked Sablefish (Black Cod)
• Delicate white meat
• High fat, rich, buttery, flavor and tender, silky texture
• Very high in healthy Omega 3’s (EPA and DHA)

All our fish are wild and sustainably caught in Alaska by ourselves and other quality fishermen we know and trust. 

We own a small custom processing facility (60 North Seafoods) in Cordova, Alaska. Located right at the source, we immediately clean, cut, portion, wrap in parchment, and flash freeze for premium quality.

Sablefish, also known as black cod

We longline for black cod from spring through fall in the icy Alaskan waters of the Pacific Ocean. These are wild fish that have lived their lifespan in the most pristine ocean waters of Alaska. 

To a PNW fisherman, it's called black cod because that's the name on our quota permits and fish tickets. However, when it's sold to consumers, the FDA wants it labeled as sablefish. Since we catch it and sell it, we end up using both names at different times. We label it as sablefish (black cod).

Fully cooked and ready to eat. Simply defrost (in the refrigerator overnight), and reheat if desired (bake, steam, or bbq at 325 for 4 minutes).