American Black COD Fish Steak
Commonly referred to as “Black Cod”, “Alaska Cod”, or even “Butterfish”, the Sablefish is not actually a member of the cod family, nor is it the true butterfish. Rather, it is of the family Anoplopomatidae, which is confined to the icy waters off the Pacific Northwest. Due to its extremely high oil content for a white-fleshed fish, the Sablefish is renowned for its rich, buttery flavor. So it’s no wonder it sometimes bears the alias of “butterfish”. Its true name is actually derived from its small, dark brown to black scales, which feel almost velvety to the touch – perhaps like the fur of a sable. The moist, velvety white flesh of Sablefish can be baked, poached, broiled, grilled using a grill basket, or pan-fried. Whole fish (or large fillets) can be roasted with the skin left on. Because of its oil content, it is rich with Omega-3 fatty acids, and can stay moist when both barbecuing and smoking. However it is not suitable for most codfish recipes.