We’ve been wanting to make this one for a long time — sablefish (black cod) is one of Alaska’s most buttery, rich, and ultra-premium fish. Turns out, it makes an unbelievable dip.
We use wild Alaskan smoked sablefish, real cream cheese, a good amount of fresh garlic, lemon, dill, and other fresh ingredients. It’s made in-house every week in Chicago, so it’s always smooth, smoky, and full of flavor.
Keep frozen until ready to use. Use within 5–7 days after thawing.
