Sablefish, also commonly referred to as Black Cod by gourmet chefs, are found offshore in the North Pacific. This deepwater fish is heavily protected in the U.S. to ensure a sustainable harvest. The white flesh of sablefish is soft with a buttery texture and a mild flavor. The omega-3 fatty acid content is roughly as high as wild salmon. Sablefish is commonly cold smoked to a slightly higher temperature than salmon.