The Absolute Best Cooking Method For Flavorful Sablefish

Sablefish, also known as butterfish in the U.S., are difficult to get hold of. Their habitats are at least 650 feet deep in the North Pacific Ocean, where they swim on the muddy beds (via NOAA Fisheries). The fishermen deploy hooks, traps, and trawls to catch the fish that can swim as deep as 3,000 feet, as per Monterey Bay Fishery Trust.

The cumbersome fishing is rewarding as the fish contains the coveted omega-3 fats, which are known to be beneficial for the heart, lungs, and immune system, according to WebMD. 

Additionally, the fish has a mild flavor and creamy, white, and silky flesh (via Sea to Table). Given the fish's high fat content, it is fairly easy to prepare since the risk of overcooking it is minimal. So you can bake it, roll it in sushi, fry it, poach it, or grill it, says The Press Democrat. However, we recommend you try smoking the fish to make the most of its luscious flavor and texture.

Sablefish is a prime candidate for smoking since its fatty content will prevent it from drying out, thus retaining its buttery profile, according to The Spruce Eats. If you do not have a dedicated smoker, you could use a stovetop smoker (or you could follow our tips on turning a charcoal grill into a smoker) given you will be using it in a well-ventilated area, suggests The Press Democrat. Once you have your equipment and sablefish filet ready, it is time to think of what other flavors are going in your dish.

If you want to make a sweet-but-zany smoked sablefish, BC Outdoors Magazine recommends you gather paprika, cane sugar, kosher salt, and honey. They will be combined into a dry brine, half of which will be spread on the fish and the rest will be poured over it before it is smoked. For a meatier flavor, you can replace the dry brine with a mixture of fennel seeds, coriander seeds, white peppercorns, and bay leaves, suggests Barbeque Bible. 

A few other things to keep in mind: Sena Sea recommends that you marinate fish in a glass bowl as it could absorb the flavors of a metal bowl. Also, it is imperative to cook sablefish longer than you would other fish to keep its structural integrity. It's best to wait until it flakes and turns a nice shade of brown.