Sablefish, Black Cod, Butterfish

Frozen or previously frozen - while supplies last.

Flavor that literally melts in your mouth, like butter, with a velvety, rich flavor and delicate texture; sweet, delicate and intensely flavorful. Iif you haven't had it yet, this is one fish you have got to try. Do you like Chilean Sea Bass? I personally like the Sablefish more than the sea bass. Try it and you will know what I am talking about. Sablefish are caught wild in Alaska's icy, pristine waters. Sablefish lends itself to a variety of preparation styles - whether it's grilled, fantastic smoked, poached or roasted, the results are excellent. Sablefish is rich in omega-3 fatty acids and provides iron, calcium, iron, copper and other minerals. Plus, it's an excellent source of high-quality protein. According to Fishwatch http://www.nmfs.noaa.gov/fishwatch/species/sablefish.htmsablefish population levels are moderate, and no overfishing is occurring. Here is a link to Emeril Lagasse's recipe for Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic. http://www.foodnetwork.com/recipes/emeril-lagasse/poached-sablefish-in-basil-cream-sauce-with-tomatoes-and-garlic-recipe/index.html

• Bake:  Place sablefish in a greased baking dish and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, cover with a sauce, or wrap in oiled foil. Bake in a preheated 450°F oven until done, about 10 minutes per inch of thickness of the fish.
• Grill:  Place fillets over perforated foil on the grill, 4 to 6 inches above prepared coals or fire. Baste with butter, oil, or marinade and close hood of grill. Cook until fish is opaque and moist on the inside, 6 to 8 minutes.
• Broil:  Place seasoned and/or marinated sablefish on a well-greased broiler pan. Broil under a preheated broiler 4 to 5 inches from heat. Cook until opaque and moist on the inside, 6 to 10 minutes.
• Pan-fry:  Dredge sablefish steaks or fillets with seasoned flour, crumbs, or cornmeal. Shake off any extra coating and fry in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until fish is opaque and moist on the inside, 4 to 8 minutes.
• Poach: Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip in sablefish, then cover pan and keep the liquid at a simmer for about 8 minutes per inch of thickness of the fish.
• Steam: Place sablefish on a greased perforated rack over 1 to 2 inches of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time, 8 to 10 minutes per inch thickness of the fish.