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Sablefish (wild Alaska & British Columbia)
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You might know sablefish by a few different names, but don’t be fooled. Sablefish is not a member of the cod family, even though it is commonly referred to as black cod. It is also called butterfish —in reference to its smooth, rich texture—but it’s not true butterfish either. Instead, sablefish belongs to the family, Anoplopomatidae, which includes only sablefish and skillfish.
Sablefish is found from central Baja California to the eastern Bering Sea, with about 75 percent of landings taken off Alaska. Japan is a major importer of sablefish (more than 50 percent of the U.S. catch is exported to Japan) and pays a premium price for this highly desirable fish. In recent years, however, more U.S. consumers have begun to appreciate its unique flavor. Kasu cod, or grilled sablefish marinated in sake and leeks, is making its way into U.S. restaurants. Cold-smoked sablefish has also become a popular delicacy.
Commercial sablefish fisheries in the U.S. and Canada use trawls, longlines, and traps, with 80 percent landed by longline fishermen.CONSERVATION NOTES
The Alaska sablefish fishery is managed by the North Pacific Fishery Management Council, which has established an annual individual fishing quota (IFQ) to ensure that the sablefish fishery remains sustainable. Canada manages its fishery in a similar manner.The North Pacific population is also subject to regular stock assessments to assist in quota management.
Sablefish from Alaska and British Columbia receive high marks from conservation organizations, since these fisheries are considered well managed and their populations appear healthy. In fact, the North Pacific sablefish fishery was certified as sustainable to the Marine Stewardship Council standard in May 2006.Other West Coast sablefish fisheries do not receive such high marks, due to management concerns and fishing overcapacity. In addition, many of these fisheries use trawl gear to catch sablefish, which is damaging to the seafloor. Fortunately, the majority of sablefish landed in the U.S. is caught in the well-managed Alaska fishery and other states are now moving towards a quota system.
Sablefish is now also farmed in British Columbia. There are significant concerns over the environmental impacts of farming carnivorous fish species, such as sablefish and salmon, in coastal net pens.IN SEASON
- February to mid-November
PRODUCT FORM
FRESH:
- Headed and gutted
- Steaks
- Fillets
FROZEN:
- Headed and gutted
VALUE ADDED:
- Vacuum-packed kasu cod fillets
- Cold-smoked fillets
BUYING TIPS
- Large sablefish bring a premium price since the fillet yield is higher and tends to have higher oil content.
- Fish caught off Alaska tend to be much larger (average five to seven pounds) than those from the West Coast (average two to three pounds).
- Longliners bleed and freeze fish at sea, resulting in a high-quality, expensive product.
- Canadian trap-caught sablefish tends to be relatively large and very high quality.
- Sablefish from small trawlers is rarely bled and is prone to bruising, so it’s priced lower.
ASSOCIATIONS
Canadian Sablefish Association
406–535 Howe Street, Vancouver, BC, Canada, V6C 2Z4, Phone: 604–915–9117, Fax: 604–638–0116, Web Site: www.canadiansablefish.com • An association of Canadian sablefish license holders, promoting wild sablefish. The web site provides background information and recipes.
Alaska Seafood Marketing Institute
311 N. Franklin St., Suite 200, Juneau, AK 99801–1147, Phone: 800–478–2903, Web Site: www.AlaskaSeafood.org, Email: info@AlaskaSeafood.org • Provides information, promotional materials and recipes, and a directory of Alaskan seafood suppliers, including sablefish suppliers.
Pacific Coast Federation of Fishermen’s Associations (PCFFA)
P.O. Box 29370, San Francisco, CA 94129, Phone: 415–561–5080, Fax: 415–561–5464, Web Site: www.pcffa.org, Email: fishlifr@aol.com • A federation of port and fishermen’s associations from San Diego to Alaska, assuring fishermen’s rights and fighting for the survival of commercial fishing as a way of life.
© 2006 Seafood Choices Alliance