Sablefish

Sablefish, also called black cod, is an oddity of the natural world. Most demersal, or bottom-dwelling, fish tend to be lean like halibut. But not sablefish. Sablefish has a higher fat content (and more omega-3s) than king salmon. The result is a fish that tastes like nothing else in the ocean. Until about a decade ago, almost all of Sitka's catch went to Japan, where sablefish is a prized delicacy. Increasingly, sablefish is found on the West Coast and Hawaii, but rarely, if ever, does it make its way to the Midwest. Sablefish’s high fat content and buttery flesh mean it’s excellent steamed, broiled, seared, or grilled. It pairs perfectly with soy, citrus, and chile, all of which cut the fish’s richness while enhancing its delicate texture. But nothing is more iconic than sweet and sticky miso-marinated sablefish, created by chef Nobu Matsuhisa. Like all Sitka sablefish, yours are caught by hook and line and by pots, often several thousand feet below the boat deck.