In English, common names for it include sable (USA), black cod
(USA, UK, Canada), blue cod
(UK), coal cod
(Canada), beshow and skil (fish) (Canada), although many of these names also refer to other, unrelated, species. In the USA, FDA accepts only "sablefish"
as the Acceptable Market Name; ‘black cod” is considered a vernacular (regional) name and should not be used as a Statement of Identity for this species. The sable fish is found in muddy sea beds in the North Pacific at depths of 1000 to 9000 ft and is commercially important to Japan.
The white flesh of the sablefish is soft-textured and mild flavored. It is considered a delicacy in many countries. When cooked its flaky texture is similar to Patagonian toothfish (Chilean sea bass). The meat has a high fat content and can be prepared in many ways including grilling, smoking, frying or served as sushi.One key preparation note: This fish has large pin bones, which are curved little bones that run along the fish's centerline. They need to be removed before you go any further. Do this with a pair of needle-nosed pliers.
Sable is extremely versatile. Its fat content make it a prime candidate for smoking; this also makes it forgiving to the novice cook. The fat acts as a buffer against overcooking. But sablefish shines in other ways, too:
Nutrition Value of Sablefish :
- As sushi, or crudo. Like the fatty toro tuna or salmon belly at sushi restaurants? You will love sablefish raw. It is also luxurious dressed at the table with a splash of Meyer lemon and sea salt. Don't use sablefish for ceviche, however -- that dish goes best with lean fish.
- On the grill. Again, the fat is a savior here. It lets you slap a sable fillet on a hot grill without worrying too much about it turing into fish jerky if you look away for too long. But it's fine texture means you should use a cage or at least have the grill well oiled.
- Pan roasted. Just a simple saute lets you savor the depth of sablefish, which offers a richer mouthfeel and longer finish than a lean fish does.
- Confit. Yes, poached slowly in olive or some other kind of oil.
Sablefish are very high in long-chain omega 3 fatty acids, EPA and DHA. It contains approximately as much as wild salmon.
Read More at Wikipedia