Sablefish, also commonly known as black cod, is prized for its rich, melt-in-your-mouth flavor and succulent, velvety texture. Due to
the high oil content of sablefish, it’s hard to overcook. The collar is a fattier cut of the fish that includes the collarbone and some boneless morsels attached to the collar known as ‘tips’. Extremely rich and dense, this meat has a sweeter taste than the rest of the fish.

Alaska Black Cod harvest season opens in mid-March and runs through mid-November

Alaska boasts the largest Black Cod population in the world, thanks to the state’s tight regulations to ensure sustainability of its seafood species.