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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rich, buttery fish with a delicate flake, hot-smoked to perfection. This Pacific Northwest delicacy, also known as black cod, gets its signature flavor from a simple brown sugar and salt cure before being gently cooked over alder wood smoke. The process requires patience but rewards with an unforgettable, deeply savory result.
Experience a quintessential Jewish-American deli classic with this silky, buttery smoked sablefish platter. This recipe guides you in assembling the perfect spread with fresh bagels, cream cheese, and all the traditional fixings for an unforgettable brunch experience.
Unopened vacuum-sealed packages can last 2-3 weeks. Once opened, it should be consumed within 5-7 days.
Yes, it freezes well. Wrap it tightly to prevent freezer burn and it will maintain quality for about 2 months.
They are the same fish. 'Black cod' is a common market name, though it is not actually a member of the cod family.
Sablefish generally has low to moderate mercury levels, making it safer than many other large predatory fish.
Smoked sturgeon or smoked Chilean sea bass are the best substitutes due to their similar high fat content and buttery texture.
Look for flesh that appears moist and glistening. Avoid pieces with dry, brownish edges or a strong 'fishy' ammonia smell.
No, the smoking process fully cooks and cures the fish. It is ready to eat straight from the package.
It is a deep-sea fish with a limited harvest and a very high oil content, making it a prized delicacy in many cuisines.
Yes, most of the fat consists of polyunsaturated Omega-3 fatty acids, which are beneficial for cardiovascular health.
smoked sablefish is a versatile ingredient found in cuisines around the world. With 250 calories per 100g and 17.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 1 recipes featuring smoked sablefish with step-by-step instructions.
Browse recipes →It is traditionally served on bagels with cream cheese, flaked into salads, or served as part of a brunch platter.