Storing and Thawing
Frozen sablefish will keep in the freezer for at least 3-4 months, longer if product if vacuum sealed. For best results thaw frozen sablefish portions slowly in your refrigerator overnight.
Sablefish receives its unique taste and texture from the high oil content which makes it ideal for grilling, roasting, broiling, pan searing and poaching. When cooked, the flesh forms large, pure white flakes perfect for virtually any creation from west coast contemporary to Asian inspired. When you first start to cook wild sablefish, it will start to swell and firm up. To check for doneness, simply press the flesh gently with your finger. The flesh should be just soft and the flakes will have turned from translucent to opaque and want to separate. For best results, remove the fish from heat at this point.
This simple solution, compliments of Kosta “The Fishmonger” Zogaris, can be used to prepare your sablefish for your favourite recipe. The brine will firm up the flesh and enhance the flavour. This quantity works for about a pound of steaks or fillets.
- 3 cups cold water (750 ml)
- ½ cup salt (125 ml)
- 2 tbsp white vinegar (10 ml)
View a demonstration on how to fillet a sablefish by Ryan Johnson from the Daily Catch Seafood Company. Featured on the Food Vancouver website.