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Black Cod (Sable) Fillets

5 - 7 fillets (approximately 10 lbs.) | Free Shipping

Black Cod (also known as Sablefish, Butterfish, Bluefish, Blue Cod, Candlefish or Gindara) is prized by chefs around the world (particularly in Japan) for its mild and gentle flavor, contrasting black skin which crisps up beautifully when pan-seared, and soft, moist texture.

Lean, with a large flake, black cod fillets are a very faint pink when raw and opaque white once cooked. The eating quality of this fish is excellent with any embellishment; however it is often prepared with a combination of Asian flavors, such as citrus, ginger and soy sauce.


5-7 fillets (approximately 10 lbs.)


  • Wild-Caught
  • Skin On
  • Fresh


Available Year Round


Alaska, Canada, Washington, Oregon, Russia, Korea, or Japan (Depending on Season)


Store black cod fillets in your refrigerator.

Shelf Life:

3-5 days

Black cod's flaky texture, thin skin and rich flavor lend themselves particularly well to pan searing (how to pan sear fish), but these fillets can also be smoked, steamed, broiled or baked.

Ingredients that pair well with black cod fillets include mushrooms (particularly wild mushrooms or shiitakes), garlic, light & dark miso paste, ginger, citrus fruit, soy sauce, shiso leaves, and/or lightly pickled vegetables (how to quick pickle).

How to Remove Fish Skin (if desired - sablefish skin is edible)
Black Cod Recipes
All Fish Fillet Recipes & Techniques

Learn fishmonger’s lingo. Browse our Guide to Fish Terminology. Go to the Guide →

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