Our smoked sablefish is wild caught in the waters off of Alaska. Rich in omega-3 fatty acids, our smoked sablefish is flavored to perfection with delightful spices that enhance its buttery and smooth taste.
Each piece weighs 1 lb.
This should be enough smoked salmon to feed your party of smoked fish fans!
Buttery and delicate, smoked sablefish (black cod) is a joy to the palate, embodying a truly unique taste and texture. Lightly brined, and then seasoned with paprika, our sablefish is cold smoked to perfection.
At Acme Smoked Fish we take smoked sablefish very seriously, and we must, because when sablefish is smoked with a subtle attention to detail, the results are extraordinary. The outcome is perhaps the smoothest of smoked fish experiences, one that anyone from the novice to the connoisseur can appreciate.
Enjoy our smoked sablefish on a sandwich or salad, or your favorite cracker, with a spritz of lemon, a couple of capers, and a sprig of dill. A solid choice for any occasion.
Sable, Salt, Garlic Powder, and Paprika.
May contain bones
Omega-3 fatty acids, good source of protein and gluten free.
Contains Fish
The kippered salmon was center cut, moist and in great shape - one of the best I've received from Acme - please keep it up! The sable was moist and in excellent condition when received, flavor was clean and bright, not too sweet, firm - I would have preferred a thicker end of the fish since it would have produced an even moister and larger slice. Everyone enjoyed the togirashi cold smoked salmon
Wonderful products thank you
We bought Sablefish at Passover like every year, but this year we got two pieces which one was very good, and another was with bones (even though it should be boneless). I hope you will be back quality like it was before. Best regards Mike
Love this, I eat it on its own, on a cracker really anything. Just so soft and buttery. Increíble!!
Amazing. Fresh. Yummy
Please choose an option:
Log In Contact Sales*Already an Acme customer? Contact your Sales Rep directly to access online ordering.