Always wild & domestic seafood from renewable resources.
5 lbs Smoked Sablefish


5 lbs Smoked Sablefish


In stock


Did you check your ZipCode for delivery? *

Expected date of delivery December 20, 2019 (approximate)

Questions? View our FAQs

Characteristics of the Fish

  • Mild Smoked White Cedar and Alder savory flavor
  • Ready to Eat – Fully cooked smoked sablefish
  • Boneless wild smoked sablefish fillet
  • Includes 5 lbs of 1/2 lb – 3/4 lb vacuum sealed packs

Details of Harvest and Seasonality

Harvest Area: Southeast Alaska Chatham Strait
Gear Type: Longline
Primary Fishery Management: Alaska Dept. of Fish and Game
Harvest Season: March through November

Suggested Cooking & Holding


  • Serve with cheese and tablewater crackers [olives, caper berries, grapes and tiny pickles optional]
  • Cucumber bites with dill cream cheese and smoked sablefish garnish

Main Course:

  • Creamed smoked sablefish over toast with salt & pepper to taste.  Check for bones and cut into easy to eat portions,  Saute 1/2 small onion until soft and translucent, add 2 cups cold milk whisked with 2 TBS white flour and add to the onion with the smoked sablefish.  Saute until bubbly and thickened and serve while still warm over crusty toast. [Add more milk or 1/4 c. water if too thick.]
  • Smoked sablefish poached in white wine served with whole peeled poached new potatoes and sauteed onion.  In an oven safe pan, saute sliced sweet onion in butter until soft, add the sablefish skin side up, add 2 cups white wine and marinate for 20 min while preparing and cooking potatoes and preheating oven. Preheat oven to 375F degrees. Peel and boil new potatoes for 8 minutes until just begin to soften but not fully tender throughout then drain potatoes and add them to the pan of fish.  Turn the fish over, skin side down, and place the pan of fish and potatoes in the oven for 20-25 minutes until potatoes are tender. Serve warm.

Variations on Classics:

  • Mixed with soft white cheese for a smokey savory spread on baguette or bagels
  • Served raw as sashimi, sushi, crudo, or poke
  • As a luxurious filling for puff pastry;add 8 oz brie cheese, 1/2 c. golden raisins and 1/2 lb smoked sablefish in layers, secure filling, and bake as directed according to store-bought pastry or homemade recipe directions.
  • Remove fillet from the heat and allow it to rest for 4 minutes before serving.

Amanda’s Serving Suggestions

  • Smoked Coho Salmon can be added to salmon tartar to enhance the texture and flavor of a basic tartar or spicy raw salmon recipe.
  • Smoked coho salmon can be added to cobb salad in place of bacon.
  • Smoked coho salmon can be eaten directly out of the package.
  • Smoked Salmon can be used in place of ham or bacon in eggs Benedict.
  • Creamed Smoked Coho Salmon over toast is an excellent breakfast, lunch, dinner or after party meal [hangover prevention].  Prepare basic cream sauce with cream, milk, butter and flour then add 1/4 lb smoked coho salmon and warm through serving immediately over toast with fresh black pepper.
Weight 15 lbs


There are no reviews yet.

Add a review

Only logged in customers who have purchased this product may leave a review.