TASTE / TEXTURE PROFILE
Sablefish has a smooth velvety texture with large delicate flakes. It is rich and buttery with a mild finish.
Sablefish is considered to be a very heart-healthy fish due to the high levels of Omega 3’s. Sablefish is also a very good source of vitamins and minerals.
PREFERRED COOKING METHODS
Because sablefish is quite oily, there are a few different options to make this fish perfect every time.
- Sablefish marinades extremely well for long periods of time, anywhere from 2 – 24 hours. Marinating your sablefish will draw out some of the excess moisture and give you a very buttery, melt in your mouth texture. Even a very simple brine will improve the final quality of your sablefish if you do not want the flavour of a marinade.
- Sablefish cooks for longer than most fish by far. It is also an ideal fish to bake or BBQ because of its ability to not be overcooked. Typically, cook your sablefish at 400 degrees for 15-20 minutes (depending on thickness of cut). The rule of thumb here is if you’re not sure if it’s done, give it a few more minutes, you will not overcook it. Also feel free to broil it for the last few minutes to crisp up the top. Again, this will not overcook it.
- Lastly, sablefish pairs very well with Asian flavours. Soy sauce, miso, sesame seed oil, ginger and sake to name a few. It also goes nicely with a sweeter sauce like maple syrup.
Sablefish typically is sold with a pin bone line up the middle of the fish. This can be cut out or pulled out in a raw state but it is difficult and can cost you lots of your meat. Ideally you will pull the bones out once cooked which, as the flesh separates from cooking, is quite easy. Sablefish bones are larger than salmon bones and much more visible and sturdy to remove.
Sablefish can be tricky to de-skin and is generally best cooked skin on. If baking or BBQing, the skin usually falls off easily after being cooked. Sablefish also really relies on the skin to keep the fish intact once cooked. Sablefish doesn’t have large scales like salmon and can easily be cooked to a crisp for consumption if pan searing.
Tail portions of sablefish have no bones and will still melt in your mouth because of the high amount of fatty oils, if bones aren’t for you try the tails!