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Often known (incorrectly) as Black Cod, and popular in Japanese cuisine, this premium species is commonly fished in Alaska and is usually around 5kg. With its large, moist, flakes of delicious white flesh, this is a truly superb eating fish, but Sablefish is rarely available fresh, and even the frozen is sadly out of most price ranges. Best pan-fried or baked, and featured in a classic recipe, where it is marinated in sweet miso for 2 to 3 days before being pan-fried and finished in the oven.

Sablefish