Sablefish is rich, silky, and naturally moist, with more omega-3s than salmon. It’s one of those fish that almost cooks itself — it stays tender and velvety even if it goes a minute too long in the pan or oven. If you’ve ever had “butterfish” in a restaurant, this is it.

Sablefish spend their lives in cold, deep Alaskan waters, and that slow-growth environment is what gives them their soft, decadent texture. Simple seasoning is all it needs — salt, heat, and a squeeze of lemon.

Handled with care from boat to processor, then portioned and frozen to lock in flavor and texture.

A quick note: These portions are hand-cut, so weights may vary slightly (generally around ~8 oz each).

Sablefish is rich, silky, and naturally moist, with more omega-3s than salmon. It’s one of those fish that almost cooks itself — it stays tender and velvety even if it goes a minute too long in the pan or oven. If you’ve ever had “butterfish” in a restaurant, this is it.

Sablefish spend their lives in cold, deep Alaskan waters, and that slow-growth environment is what gives them their soft, decadent texture. Simple seasoning is all it needs — salt, heat, and a squeeze of lemon.

Handled with care from boat to processor, then portioned and frozen to lock in flavor and texture.

A quick note: These portions are hand-cut, so weights may vary slightly (generally around ~8 oz each).