Canadian Wild Sablefish (Black Cod) Fillet (Frozen)

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Exceptionally rich, buttery fish — soft, luxurious and incredibly easy to cook.

Why this is a premium seafood choice

• Wild-caught Canadian sablefish (black cod)

• Naturally very high in healthy fats

• Extremely tender, almost melt-in-your-mouth texture

• Rich, buttery flavour unlike standard fish

• Frozen at peak freshness to preserve quality

What makes this stand out

Sablefish (also known as black cod) is prized for its natural fat content — silky, buttery texture, deep rich flavour, exceptional tenderness. Compared to salmon: softer, more delicate, more luxurious.

How to Cook Sablefish

Because of its fat content, very forgiving and easy to cook.

Pan-Seared (Best Method): Thaw fully, pat dry, season lightly with salt. Medium heat (not too hot). Skin side down first, cook 4–5 minutes. Flip and cook 2–3 minutes.

Oven: 180°C for 10–14 minutes. Best served just cooked — flesh should be soft and flaky.

What you can make

Miso black cod, pan-seared fillets, rice bowls, light Asian-style dishes, simple premium dinners.

Delivery & Storage

Fast delivery across Hong Kong. Keep frozen at -18°C. Thaw in fridge before use. Consume within 1–2 days. Do not refreeze.

Final Word

Rich, soft and incredibly forgiving — a premium dining experience with minimal effort.

If you want to upgrade your seafood — this is it.

Perfect Wine Pairing

The rich, buttery flesh of wild sablefish deserves the elegance of a polished Margaret River Chardonnay — the 2024 Leeuwin Estate Prelude Chardonnay, available from our sister store My Wine Man — a polished Margaret River Chardonnay with stone fruit, lemon curd, and finely judged oak that frames the rich, buttery sablefish beautifully.