This is what luxury tastes like—silky, smoky, and unforgettable.

Our cold smoked sablefish (also known as black cod) starts its journey in the cold, wild waters of the Pacific Ocean. Each fillet is cured with non-iodized salt, then naturally cold smoked using a proprietary hardwood blend that whispers rather than shouts—drawing out the buttery richness without overpowering it.

Thanks to its high oil content, sablefish is tailor-made for smoking. It stays moist, supple, and impossibly smooth. We remove the pin bones, vacuum-seal it at peak flavour, and freeze it for freshness.

Certified Ocean Wise, it’s as sustainable as it is spectacular.

Unlike smoked salmon, cold smoked sablefish is best enjoyed cooked to bring out its buttery texture and delicate flavour.

• Poach it gently in broth, sake, or white wine for a refined, melt-in-your-mouth dish.
• Bake it low and slow to keep it tender and silky.
• Flake it into pasta or warm potato salad where its natural oils create instant richness.
• Layer it on crostini or serve with crème fraîche after a light warming, for an elegant appetizer.

Treat it as a finishing touch for your favourite recipes—the smoking adds complexity, the cooking unlocks its indulgence.