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 rarely available fresh, and even frozen Sablefish is sadly beyond most budgets.

Best pan fried or baked, the classic recipe for this fish involves marinating in sweet miso for 2–3 days before pan frying and finishing in the oven.