Frozen Wild-Caught Alaskan Black Cod (Sablefish) - 8 oz Portioned Fillet

Wild Caught Black Cod from Alaska

Our Black Cod comes from the cold waters of the Pacific Northwest. The dense white flesh contains a high oil content, giving these black cod fillets a rich buttery flavor profile. This has earned it the nickname “butterfish,” even though it is not technically a true butterfish. The flavor is just that good. 

Black Cod Cooked Any Way You Want It

You can cook black cod with an incredible result nearly any way you want to. Traditional methods of oven-baking, poaching, and broiling work well. This particular fish is also ideal for grilling or smoking in comparison to other fish. The high oil content in each fillet, allows the flesh to hold onto moisture throughout any of these cooking processes. 

Order Alaska Black Cod Online Today 

Check out our selection of fish fillets, including Black Cod at Maine Lobster Now. This is a great fish to stock up on. The fillets arrive frozen, so you can easily thaw them and enjoy or store them in the freezer for up to six months. You will never regret having more of this fish on hand. Check out the rest of our inventory too, because we offer complimentary shipping on all orders over $100.

Safe Handling of Frozen Alaskan Black Cod (Sablefish) 

Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). It is important to note, seafood stored in frost-free freezers should be used within 3 months.

Thawing instructions: Thaw under refrigeration ≤ 38℉ ((3℃). Before thawing, puncture or remove packaging. For quick-thawing, place frozen fish in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture the package). Regardless of the chosen thawing technique, once the product is thawed, it should be cooked within 24 hours and stored at a temperature no higher than 38℉ (3℃). 

Please be Aware: Consuming raw or undercooked fish may increase your risk of foodborne illness, especially if you have certain medical conditions.