March 2020
Chef Butchering Sablefish

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:

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