If you've enjoyed the famous miso-marinated “black cod” dish popularized by restaurants like Nobu, then you’ve tasted sablefish—a hidden gem of the Pacific Northwest’s waters.

Known for its buttery texture and mild flavor, this delicate fish has become a chef's favorite, beloved for its versatility and cooking ease - its high oil content makes it nearly impossible to mess up.

But beyond its culinary appeal, sablefish is a shining example of what sustainable fisheries management looks like, harvested responsibly by fishermen using low-impact gear who are dedicated to preserving the marine ecosystem.

What Makes Sablefish Special?

Sablefish is a groundfish found primarily in the cold waters of the Gulf of Alaska, the Bering Sea, and the Aleutian Islands. Its natural flavor profile—rich, mild, and almost sweet—pairs beautifully with a variety of cooking techniques, making it a star on any plate. When marinated in flavors like miso, sablefish's delicate, melt-in-your-mouth quality stands out, adding sophistication to both traditional and experimental dishes.

Like with most seafood, sablefish isn’t just delicious, it’s insanely nutrient dense. High in omega-3 fatty acids, it provides essential heart-healthy fats similar to those found in salmon, along with ample protein, vitamins, and minerals. This combination of taste and nutrition makes sablefish a fantastic option for those looking to incorporate more seafood into their diet.

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Sustainable Fishing Practices

Sustainability is central to sablefish harvesting in the Pacific Northwest, where fishermen use environmentally responsible techniques that minimize the impact on surrounding marine life. Sablefish are primarily caught using fixed gear like longlines and pots, which allow for a highly selective and low-impact approach. Here’s a closer look at each method:

Longline Fishing: Longlines, which are set along the ocean floor and left baited, attract sablefish while reducing bycatch of other species. After a set period, the lines are hauled in, and only the targeted sablefish are brought up.
Slinky Pot Fishing: Pots, or "slinky pots," are another sustainable option. These pots are designed to trap sablefish while allowing other fish and non-target species to escape. This method not only reduces bycatch but also protects seafloor habitats.

By utilizing these methods, Pacific Northwest sablefish fisheries help ensure that sablefish populations remain abundant and that other marine life is minimally disturbed. Sablefish harvested with fixed gear in Alaska have been certified by the Marine Stewardship Council (MSC) since 2006, confirming that these fisheries meet rigorous environmental and sustainability standards.

The People Behind Your Sablefish

The journey of sablefish from ocean to table is a story of dedication and respect for the environment. Many of the people involved in this supply chain, from fishers to processors, take great pride in delivering a product that’s not only high quality but also ethically sourced. This commitment to responsible fishing supports both the local economy and the health of the ocean.

Every Northwest sablefish you purchase supports fishermen who are invested in maintaining the delicate balance of the marine ecosystem. By choosing sablefish, you’re not only enjoying a premium, delicious fish but also supporting sustainable fishing practices that ensure future generations can enjoy this incredible species.

For more on the harvesters behind this remarkable fish and the careful processes that bring it from the ocean to your table, visit the Northwest Sablefish website, where you can explore the full story of this sustainable seafood treasure.

Miso-Marinated Sablefish Recipe

Nobu Inspired Miso Marinated Sablefish

Author: Emily De Sousa

Known for its buttery texture and mild flavour, this delicate fish has become a chef's favorite, beloved for its versatility and cooking ease - its high oil content makes it nearly impossible to mess up.

Ingredients

1/4 cup sake
1/4 cup mirin
1/4 cup white miso paste
3 tablespoons granulated sugar
4 sablefish fillets
Kosher salt
2 tablespoons vegetable oil

Instructions

Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring 1/4 cup sake and 1/4 cup mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol. Turn the heat down to low, add 1/4 cup white miso paste and 3 tablespoons granulated sugar, and whisk until the miso and sugar are dissolved. Remove from the heat and let cool to room temperature.
Pat sablefish fillets dry with paper towels. Place in a plastic zip top bag or container wide enough to hold the fish in a single layer. Add the marinade and turn the fish to coat. Cover or seal the bag and refrigerate for 2 to 3 days.
Arrange a rack 6 to 8 inches from the broiler element, then heat the oven to broil.
While the oven is heating, remove the fish from the marinade and gently brush off the marinade with your hands, leaving a thin film of marinade on the fish. Lightly season the fish with kosher salt.
Cover a baking sheet with aluminum foil and brush with vegetable oil. Place the fish skin-side down in a single layer on the foil. Broil, checking every few minutes and rotating the baking sheet as needed, until the fish starts to flake and the top is dark golden brown and charred in spots, about 8 to 12 minutes.
Serve with rice and steamed bok choy.

Notes

**Sablefish needs a lot longer to cook than you think it does. Trust me, I’m always someone who is always worried about ruining seafood by overcooking it, but that isn’t a concern with sablefish.