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6 PK | Sablefish Fillets (Black Cod)
6 fillets | 6 oz avg each | Ships Frozen
$106.95
Six fillets of wild-caught Alaskan sablefish — the richest, most buttery fish in the Pacific. Flash frozen at sea. Skin-on and boneless.
- 6 Fillets, One Order — A full week of exceptional seafood built for the freezer.
- Wild-Caught Alaska — Sustainably harvested in cold Alaskan waters, never farmed.
- Exceptionally Rich & Buttery — Omega-3 levels that rival salmon, with a silky texture unlike any other white fish.
- Skin-On & Boneless — Ready to cook. No prep work required.
- Flash Frozen at Sea — Locked in at peak freshness. Ships frozen nationwide.
★★★★★ 5.0 out of 5 stars
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✔ In Stock — Ships Frozen Nationwide
Six Fillets, One Order — The Richest Fish in the Pacific
Sablefish — also called black cod or butterfish — is the fish that chefs and serious home cooks have quietly coveted for decades. It appears on tasting menus and omakase counters not because it's fashionable, but because it's genuinely hard to improve on. Wild-caught in Alaskan waters, flash frozen at the source, and delivered to your door skin-on and boneless. Six fillets. No antibiotics, no additives, no farmed fish. Just premium Pacific seafood built for the freezer.
What Makes Sablefish Different
- Exceptionally High in Omega-3s — Sablefish carry more omega-3 oil than almost any other Pacific fish — levels that rival salmon and exceed most white fish by a wide margin.
- Signature Buttery Texture — That high fat content is what gives the flesh its silky, almost custardy texture. It melts rather than flakes — unlike anything from a standard fish counter.
- Forgiving in the Kitchen — A wider cook window than leaner fish. It will not dry out if you pull it a minute late, making it ideal for home cooks and experienced chefs alike.
- Mild Flavor, Not Fishy — Rich without being heavy. None of the sharpness you might associate with a fatty fish — approachable for people who don't typically seek out bold seafood.
- 100% Wild-Caught, Never Farmed — Sustainably harvested in Alaska under some of the most rigorous fishery management standards in the world.
- Flash Frozen at Harvest — Locks in peak quality at the source. What arrives at your door is closer to the dock than anything you'll find in a supermarket seafood case.
- Skin-On and Boneless — Minimal prep. Ready to cook straight from the thaw.
A Note on the Name
Despite the nickname "black cod," sablefish (Anoplopoma fimbria) is not related to Atlantic cod. It's a distinct cold-water Pacific species found in the deep waters off Alaska and British Columbia. The dark skin is what gives it the name — not the biology. It's also sometimes called butterfish, which is arguably the more accurate description of what it tastes like.
Sablefish is one of the most prized exports from the North Pacific, with strong demand from Japanese markets for generations. Its reputation abroad has long outpaced its recognition here at home — which means the American consumer is one of the last to fully discover what the rest of the world already knows.
How to Cook Sablefish
The most celebrated preparation is miso-glazed black cod — a pairing that works because sablefish takes umami-forward, fermented flavors beautifully. But the fish earns its place across a much wider range of techniques. A hot cast-iron skillet with butter and herbs. A slow braise over aromatics. Baked over vegetables at moderate heat until the flesh pulls back from the skin. Poached gently and finished with a good finishing salt.
For a simple weeknight approach: pat dry, season with salt, and sear skin-side down in a stainless or cast-iron pan over medium-high heat until the skin crisps — about 4 minutes. Flip and finish for 2 minutes. The interior should be barely opaque and yield to gentle pressure. Rest one minute before serving. That's it.
Customer reviews
What our customers are saying
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★★★★★
"The seafood is incredible — always arrives perfectly frozen and the quality is on a completely different level than anything at the grocery store. Ferguson Farms has earned a customer for life."
★★★★★
"The salmon is amazing — best I've ever had. If the sablefish is anything like it, I know I'll be hooked. Already planning my next order."
★★★★★
"We recently tried the salmon, wild cod, and steaks. From the preparation and cooking to the final product, the food quality has been excellent."
★★★★★
"Everything arrived frozen even in this awful Florida heat. The delivery notifications are great and the quality of everything we've cooked has been very good. Highly recommend."
Frequently Asked Questions
Yes — sablefish, black cod, and butterfish are all names for the same species: Anoplopoma fimbria. Despite "black cod" being a common market name, sablefish is not related to Atlantic cod. It's a distinct cold-water Pacific species with a much higher fat content and richer flavor than true cod.
Sablefish has one of the highest omega-3 concentrations of any Pacific fish — comparable to salmon and significantly higher than most other white-fleshed fish. The fat content is what gives it its signature buttery texture and makes it such a nutritionally dense seafood choice.
Sablefish has a rich, buttery flavor that's mild for a fatty fish — not sharp or fishy. The texture is silky and almost custardy when cooked properly, which is how it earned the "butterfish" nickname. It's approachable even for people who don't typically enjoy strong-flavored seafood.
Whisk together white miso paste, mirin, sake, and a small amount of sugar. Marinate the fillets for at least a few hours (overnight is better). Wipe off excess marinade before cooking — it burns quickly. Broil or bake at high heat until caramelized and just cooked through, 8–12 minutes depending on thickness. The result should be deeply browned on the surface and silky in the center.
Yes. Our sablefish is 100% wild-caught and sustainably harvested in Alaskan waters. The U.S. North Pacific groundfish fishery is one of the most rigorously managed in the world, with strict science-based catch limits that have maintained healthy sablefish populations for decades.
Sablefish commands a premium because of strong demand from Japanese and Asian export markets, a limited supply from a tightly managed fishery, and a flavor and texture profile that genuinely sets it apart from other seafood. A significant portion of the U.S. Alaskan harvest is exported, which reduces domestic supply and supports higher pricing.
Your sablefish fillets ship frozen in an insulated box with dry ice and arrive ready for the freezer. Frozen sablefish keeps well for several months when stored at 0°F or below. To thaw, transfer to the refrigerator 24 hours before cooking. Do not refreeze once thawed.
Shipping & Storage
- Ships frozen with dry ice in an insulated box
- Delivered to all 48 contiguous states
- Free standard shipping on qualifying orders
- Arrives freezer-ready — store immediately upon delivery
- Vacuum-sealed for several months of freezer-fresh quality
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Ready to Order?
Six fillets of wild-caught Alaskan sablefish. No antibiotics, no additives. Delivered frozen to your door.
✔ Ships Frozen | ✔ Nationwide Delivery | ✔ 100% Satisfaction Guarantee
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