March 2020

Discover true versatility: sablefish

Creativity is the only limit for this extraordinary versatile farmed sablefish. Preparation techniques are no boundary, just your imagination

The sablefish (noplopoma fimbria) known as black cod, is a highly versatile fish, praised in Japan as a delicatessen, while its popularity keeps growing in Canada, the US and the UK. Its presentation is a beautiful contrast of white petalike flesh, pronounced striations and black skin.

Full of Omega-3 oil, and a mild yet distinctive flavor profile, sablefish has a velvety and buttery meat that melts in the mouth. Its versatility allows for a great variety of preparation techniques, from sashimi to smoked, grilled or steamed. Sablefish is becoming a favorite ingredient for chefs around the globe. Michelin star chefs in leading restaurants in New York, Paris and Tokyo have called it their favorite ingredient, for instance Nobuyuki Matsuhisa with his signature dish of Black Cod with Miso. The sablefish keeps sparking chefs’ creativity world wide. Here we have compiled some of the most amazing recipes for this magnificent fish:

Grill

Marinade

Sashimi

Oven

Steam

The Blue Culture Blog explores four main topics:

Global seafood lifestyles, shaped by the different cultures and the environment, our products’ insights – the story and characteristics behind every product item, technological leap – advances in seafood technologies and how they transform the future of businesses and the planet, and finally our industry knowledge, relates vital information drives that advances our economic enterprise worldwide.