Sablefish (Black Cod) Collars

Sablefish (Black Cod) Collars

$59.00 Sale Save

Black Cod Collars are a secret fisherman's treat. They are not pretty, but the high fat meat combined with crispy skin is delicious!  

✓ 2lb bags
✓ Individually frozen and loose in the bag
✓ Defrost quickly and easily, need to be cooked
✓ Cut along the clavicle, includes collarbone plus rich meat
✓ Delicate, white meat
✓ High fat, rich, buttery flavor


 

2 lb bag 1 bag

Only 6 left in stock

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Black Cod Collars are a secret fisherman's treat. They are cut along the fish clavicle, right behind the gills, and include the collarbone plus some rich and tender belly meat. They are not pretty, but the high fat meat, combined with crispy skin makes a special treat on the grill.

Each 2lb bag is:
—Cut by hand, and will have natural variability in size and shape, actual weight may vary.
— Cut with skin on.
— Vacuum sealed and frozen immediately.

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. 

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