Recipes - Canadian Sablefish Association

Sablefish – a delicacy to discover

Because Sablefish is so rich, it can benefit from salty or acidic flavorings to cut the natural oils. Ginger and soy sauce are good complements. A popular preparation of sablefish in Japan is Sake Kasu, in which sablefish is marinated in a sake-based paste and then grilled. The meat is excellent for barbecuing, as it browns nicely and stays moist and tender. It’s also a good candidate for smoking.

Sablefish cooking tips

Thawing

For best results thaw frozen wild Canadian sablefish portions slowly in your refrigerator

Preparation

Sablefish receives its unique taste and texture from its high oil content which makes un-smoked Sablefish ideal for grilling, roasting, broiling or pan searing. When cooked, the flesh forms large, pure white flakes perfect for virtually any creation from west coast contemporary to Asian inspired.

Brine

This quantity works for about a pound of steaks or fillets. Simply increase proportions as necessary for the amount of fish you plan to cook.

3 cups cold water 750 mL
1⁄2 cup salt 125 mL
2 Tbsp white vinegar 10 mL

In a medium bowl, stir together water, salt and vinegar. Add sablefish steaks or fillets and place a plate on top to submerge fish; let stand for 20 minutes. Drain and rinse fish under cold running water. Pat dry with paper towels then prepare sablefish as per recipe

Test for doneness

When you first start to cook wild Sablefish, it will start to swell and firm up. To check if the fish is done, simply press the flesh gently with your finger. The flesh should be just soft and the flakes will want to separate. For best results, remove the fish from heat at this point.

Some of our favourite Recipes

Internationally renowned chefs and those who call British Columbia home have long treasured wild Canadian sablefish for its rich, velvety flakes and sweet flavour.

Roasted Sablefish with Warm Israeli Couscous, Lentils and Watercress Verjus

Roasted Sablefish with Warm Israeli Couscous, Lentils and Watercress Verjus

Tojo’s Dream Smoked Sablefish

Tojo's Dream Smoked Sablefish

Braised Sablefish in a Casserole

Braised Sablefish in a Casserole

Smoked Sablefish and Celeriac Puree

Smoked Sablefish and Celeriac Puree with Essence of Sableﬁsh Sea Foam

Chef Rob Clark’s Roasted Sablefish Collars

Try Chef Rob Clark's easy roasted Sablefish collars recipe for a simple, sublimely succulent dinner option.

Pan Seared Wild Sablefish with Butternut Squash and Wild Mushrooms

Aromatic and flavourful supported on a bed of wild mushrooms and butternut squash

Smoked Wild Sablefish with Garden Peas and Crushed New Potatoes

Delicious smoked flavour with garden fresh peas and new potatoes

Braised Wild Sablefish Casserole with Asparagus, Wild Mushroom and Truffle Butter

Braised wild sablefish elegantly flavoured with truffle butter

Baked Wild Sablefish with Braised Shiitake Mushrooms

A delicious Japanese inspired Sablefish dish