• 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

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

Appetizers:

• 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.

• Smoked sablefish is an excellent substitute for smoked eel in sushi. It adds flavor to any sushi or sashim recipe and tastes good when combined with other fresh fish flavors in the dragon roll and rainbow rolls.
• Smoked sablefish can be used to make ceviche. This smoked sablefish ceviche recipe was provided to me by one of Otolith’s CSS clients. It is rich and zesty with well balanced acidity and saltiness.
  • It makes an ultra schtick appetizer or tapas style entre.
  • Remove any bones and cut smoked sablefish into 1/4 inch x 1 inch pieces.  Add lemon juice, tiny bit of peppery olive oil, slivered purple onion or chives, sliced radishes, chopped arugula to garnish and salt and smoked paprika to taste.
• For a hearty and rustic treat, cook smoked sablefish in a diluted acidic braising liquid that only fills your pan or dish about half way up the sides of the fillet(s).
  • This effect can be easily achieved by cutting fillets into portions first then fitting the fillets snuggly into any small glass dish or non-metal pan. Then pour a modest amount of diluted white wine, lemon juice or any acidic liquid over the fillets and set them to bake for 15 minutes.
• • Serve the smoked braised sablefish with boiled new potatoes and caramelized onions. Place the cooked fish on a plate, top it with onions and some potatoes on the side, then drizzle the cooking liquid and some fresh chopped parsley over everything.
  • This recipe can be prepped and cooked in 30 minutes and it will compliment any complex spicy and oaky white wine.