Thaw
Overnight in the fridge
Take it out of the vacuum pack, set it on a plate, cover it and leave it in the fridge overnight.
Let's cook your
Shop Wild BC Sablefish Portion
Sablefish
Buttery, rich and silky, with big soft flakes. The most forgiving fish we sell: its natural fat keeps it moist even if you leave it in a few minutes long.
- Wild
- Roast or broil
- 10 to 12 min
Running low?
$180.95
★ 4.9 · 40 reviews
How to cook it
Best way
Roast or broil
Miso-glazed is the classic.
Time
10 to 12 min
6 oz portion at 200°C/400°F.
Done when
63°C/145°F
Flakes easily. Opaque all the way through. Thickest part.
Step one
How to thaw sablefish
● Best
Overnight in the fridge
Take it out of the vacuum pack, set it on a plate, cover it and leave it in the fridge overnight. A full fillet can take up to 24 hours.
● Faster
Cold water, sealed bag
Seal it in a leakproof bag and sink it in cold water, 20 to 30 minutes. Change the water if it warms. Cook it as soon as it is thawed.
✕ Skip
The counter and the microwave
Never on the counter. No microwave, no hot water.
Step two
How to cook sablefish
Miso broil
120°C/250°F, then broil, 30 to 40 min. Marinate an hour, slow-roast, then broil for colour.
Slow-Roasted Miso Sesame Sablefish →Bake
200°C/400°F, 10 to 12 min. Skin side down on parchment. Skin peels off when it's done.
BBQ Spiced Sablefish with Romesco Sauce →Pan-roast
Medium-high, 4 + 3 min. Skin side down until crisp, flip, finish with a glaze.
Pan-Roasted Orange Maple Sablefish →Plank or grill
Medium heat, 12 to 15 min. Soaked cedar plank, lid down, no flipping.
Soy and Honey Glazed Cedar Planked Sablefish →Get it right
10 things that make the difference
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Quick dry-brine: 10–15 minutes
Lightly salt fish 10–15 minutes before cooking; leave uncovered in refrigerator and pat dry before searing. Intended to improve seasoning, structure and surface browning.
From Steven Courtney
-
Quick wet brine
Mix 1 tablespoon salt into 4 cups cold water; submerge fish for 10–15 minutes, remove and pat dry.
-
Zest before; juice after
Add lemon zest before cooking for aromatic citrus oils; finish with fresh lemon juice after cooking.
From Steven Courtney
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Rice flour for a crisp crust
Lightly dust fish with rice flour instead of wheat flour before pan-frying for a delicate, crisp coating.
From Steven Courtney
-
Finish with butter
Add a small knob of butter near the end of pan-searing to enrich the flavour and baste the fish.
From Chef Julian Bond
-
Three pantry flavour boosters
Worcestershire sauce for savoury depth; pomegranate molasses for tang; miso paste for sweet-salty umami.
From Chef Julian Bond
-
Don’t Be Afraid of the Heat!
Chef Julian Bond recommends a very hot pan to sear and caramelize fish, developing a beautifully browned exterior and deeper flavour. Avoid overcrowding: too much fish at once lowers the pan temperature, causing the fish to steam instead of sear. Cook in batches and adjust the heat to the fish and cookware.
-
Keep it simple; flip once
Pat fish dry, use controlled heat, cook most of the way on one side and flip once. Avoid excessive handling.
From Chef Vibber
-
Parchment to prevent sticking
Chef Bond suggests cooking fish over a piece of cooking parchment in a stainless-steel pan to reduce sticking.
-
Let residual heat finish the fish
Remove delicate fish from heat shortly before it would otherwise be fully cooked, allowing carryover heat to finish it without drying it out.
From Chef Robert Clark
Make tonight
Sablefish recipes
Where it came from
From the water to your kitchen
- Wild or raised
- Wild
Did you know?
Sablefish has more omega-3s per serving than any other white fish, and nearly as much as wild salmon.
Questions
Sablefish, answered
Is sablefish the same as black cod?
Yes. Same fish, two names. It isn't related to Atlantic cod, which is much leaner.
Can I cook sablefish from frozen?
You can, but it cooks unevenly and the skin won't crisp. Thaw it overnight in the fridge for the best result.
Do I eat the skin?
Crisped in a pan, it's delicious. Baked, it slides off easily once the fish is done, so you can take it or leave it.
Why does it taste so rich?
Sablefish carries more natural fat than any other white fish. That fat is mostly omega-3s, and it's why the fish stays moist.
How long does it keep in the freezer?
Keep it frozen in its sealed pack until you need it, and use it by the best-before date on the label.
In this guide
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