Sablefish (Black Cod), SMOKED

Black Cod is one of our personal favorites and has long been a prized commodity on the Japanese market. In fact, Black Cod can be difficult to find in the U.S. because a majority of the catch is offloaded directly into containers and shipped straight to Japan. Of all white fish, Black Cod has the highest levels of healthy Omega-3 fatty acids, which gives it a silky texture and rich, buttery flavor. It has soft, delicate white meat that flakes easily.
We select the highest quality fish for smoking and deliver it to a custom smokehouse. The Black Cod is hand-cut into portions, and cured in a light salt brine, and slowly smoked over pure, natural alder wood.
The high fat content of our premium wild Alaskan Sablefish (Black Cod) makes it ideal for smoking.
— Wild Alaskan Smoked Sabelfish (Black Cod)
— Delicate white meat
— High fat, rich, buttery flavor and tender, silky texture
— Very high in healthy Omega 3’s (EPA and DHA)

All our fish are wild and sustainably caught in Alaska by ourselves and other quality fishermen we know and trust. 

We own a small custom processing facility (60 North Seafoods) in Cordova, Alaska. Located right at the source, we immediately clean, cut, portion, wrap in parchment, and flash freeze for premium quality.

Sablefish, also known as black cod
We longline for black cod from spring through fall in the icy Alaskan waters of the Pacific Ocean. These are wild fish that have lived their lifespan in the most pristine ocean waters of Alaska. 

To a PNW fisherman, it's called black cod because that's the name on our quota permits and fish tickets. However, when it's sold to consumers, the FDA wants it labeled as sablefish. Since we catch it and sell it, we end up using both names at different times. We label it as sablefish (black cod).

Fishing Method

Black cod are harvested by longline. Longlining has a rich history in the fishing community and is known as one of the most environmentally friendly methods of fishing. Each fish is brought aboard one at a time and placed on ice.

Handling and Recipes
Your fish will arrive frozen on dry ice.  Place it in the freezer upon arrival. Properly frozen vacuum-sealed packages are good in the freezer for up to one year. 

Defrost
Keep frozen until ready to eat
Thaw overnight in the refrigerator (cut open bag to let air in) or 30 minutes in COLD water (bag sealed)

Cook

Remove from packaging, rinse in cold water and pat dry
Cook to an internal temperature of 145 degrees F
• Grill on high heat for 10-15 minutes
• Bake at 350 for 15-25 minutes
• Saute on medium-high for 3-5 minutes on each side

For easiest removal, pull pin-bones after cooking (if present)

We ship directly to your door in insulated boxes. All orders are shipped on Mondays. Orders placed by noon (PST) on Monday will be shipped the same day, orders placed later will be shipped the following Monday. We will send an email with the tracking number on the day it ships so you know when to expect it. 

We use sustainable green cell foam to insulate our frozen boxes instead of styrofoam. A combination of pellet dry ice and booster packs (pcm gel packs that hold below freezing) are used to keep fish frozen during transit.

Smoked salmon jars are shipped separately from frozen products because the glass could break due to the very low freezing temperature of dry ice. 

Sena Sea Guarentee • Shipping FAQ