The Alaska state constitution requires that fish are ‘utilized, developed, and maintained on the sustainable yield principle,’ to protect the Sablefish/Blackcod population.
In Alaska, protecting the future of both the Sablefish stocks and the environment takes priority over opportunities for commercial harvest. The Alaska population of Sablefish is estimated from biennial scientific research surveys. Managers use survey data to determine the “total available” population, identify the “allowable catch” and set a lower “actual catch” limit to ensure that the wild Sablefish population in Alaska’s waters will always be sustainable.
Some Sablefish are caught by Canadian vessel operating in the South East and Gulf of Alaska. These are the same fish, and they are also sustainably certified by the same programs as the Alaskan fleet. In fact, the Canadian management program is based on the Alaskan model due to its proven success rate.
Highest Omegas: The only fish with more Omega-3s is Herring.
Impossible to overcook It’s nearly impossible to overcook Sablefish because of the high concentration of these heart-healthy oils. Cooking at 485° F for 8-12 minutes is sufficient. Don’t be shy to marinade for a couple days too!
Empire worthy receipes
The Blackcod Fleet Caught in depths of 150-1500 meters, each fish is brought aboard one at a time via hook & line, or via a pot to ensure proper and careful handling from sea to final product.
We only source from fishing boats that process and flash freeze on board, often minutes after catch. This Frozen-at-Sea (FAS) process provides the highest quality in the industry.