Sablefish, also known as black cod, is the star of this Know Your Fish episode. Our culinary director, Grace Parisi, explains how sablefish’s time on the cold continental shelf impacts their texture, flavor, and nutrition. Sablefish’s versatility lends itself to a variety of preparations. In this episode, you’ll learn how to remove pin bones and masterfully prepare this rich, delicious fish.
After you watch the video, check out these recipes that highlight the preparation methods Grace mentioned.
Crispy Sablefish with Cherry Tomato Pan Sauce
Nobu Style Sablefish Rice Bowl
Cantonese Style Sablefish with Ginger, Soy and Scallions
If you'd like more inspiration, click here to explore all of our sablefish recipes.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
