Cooking Sablefish from Frozen
March 8, 2024 • 0 comments
The King of Fish! Amongst the best tasting fish on the planet: one for the discerning eater having a delicate, velvety texture & slightly sweet flavor. Bonus: impossible to overcook.
Ingredients
Directions
Bering Bounty recommends cooking from frozen because it is the best method for retaining moisture (plus it requires no advanced planning and it’s faster with less mess!).
BAKING (easiest way to cook)
- Preheat oven to 375°F. Place your Sablefish, skin-side down, in a casserole or Pyrex dish & put in oven. (no need to add any additional fats - it brings everything it needs with it!)
- After 20 minutes put on your seasonings, wet or dry, anything works - simple lemon juice & cracked black pepper, seasoning salt, mustard or curry powder: whatever you like. We recommend a Japanese approach: pour teriyaki, tamari, soy or chili sauce over the fish. Plain sablefish is always great too.
- Cook for another 15-20 minutes, then 5 minutes before you remove it, if you are taking the Japanese option - add sesame seeds on the fish. Then, serve the king of fish.
SMOKING
Due to Sablefish's tremendously high oil content it is the best fish to smoke and will be sublime and extremely addictive, in fact, you will have withdrawals from this “fish candy” once it’s gone - so don’t let that happen!
