There are a wide variety of delicious seafood recipes out there, but consumers should note that sablefish, found in the North Pacific and very popular in Alaskan, Canadian, British, and Japanese diets, also goes by a variety of other names, including butterfish, black cod, bluefish, and coal cod. The delicate texture and rich flavor of this ocean protein, regionally known as black cod, has yielded comparisons to sea bass, and the fish is chock-full of the anti-coronary disease fatty acids, omega-3s. Black cod is harvested in the pure, icy waters off the shores of Alaska from March through November, making it a very well-priced, available product. The market, however, is controlled by environmentally-conscious regulations, meaning that Alaska black cod is not just tasty and economical, but also sustainable. You can follow this link to buy sablefish for sale for afforable price.
Simple to prepare, the filets can be cooked stovetop with a splash of vegetable oil and some chopped garlic, while the sauce is a combination of garlic, chopped serrano chiles, sugar, and ginger, pounded into a paste, and added to a quarter-cup of fish sauce and a dash of lime juice.
Curry black cod is another tasty, hearty-healthy option, as is the exquisite Alaska sablefish with a sugarcane marinade that is prepared with a variety of tropical ingredients such as fennel, sugar snap peas, pearl onion, and fresh ginger and cilantro, along with a homemade spiced lobster broth. The exotic broth is crafted from a combination of peanut oil, lobster stock, Thai red curry paste, ginger root, and rock sugar, which are blended together and simmered on the stove. Serve roasted filets over dished lobster broth and the vegetables for an exotic platter with a heart-healthy Alaska black cod base.
Still need some more sablefish recipes? Consider a recipe with the poached variety, served with a mustard-infused bread pudding or a full seafood spread with smoked fish, Alaska king crab, and shrimp risotto. Another delicious gourmet meal can be prepared from Alaska cod filets with rich peppery Sofrito, cooked white beans, littleneck clams, and chopped chorizo.
In recent years, Americans have become much more curious about where their food comes from and how it gets to their dinner table. Films like 2009’s The Cove have raised awareness about marine animals and some of the terrible ways they can be fished, but that film doesn’t focus on the types of seafood that most Americans eat. In fact, the majority of Americans who eat fish are unaware of where it comes from or how it was fished, which is why it’s so important for people to become educated about whitefish harvesting methods. Once people understand the processes that their food goes through before they consume it, they can make wise decisions about what to eat.
Thankfully, the fishing industry in well-regulated in Alaska, where the water is some of the cleanest and the healthiest in the entire world. That means that the whitefish harvesting methods that are legal and that fishermen use have been chosen because they are safe for sealife and the underwater environment as well. There are three approved whitefish harvesting methods that Alaska fishermen use, which include using Trawls, longlines and pots. A Trawl is like a giant net that goes underneath the water behind a large fishing boat. Trawls are typically used to harvest Pollock and do not collect many other species of fish, but sole are harvested this way as well. Trawling is strictly limited to make sure nets do not drag along the bottom of the ocean floor and damage sealife while doing so. If the boat has the capability to process the fish on board, then they do so, but if not, they then maneuver the boat to a facility that does, whether it be another boat or onshore.