Sablefish
A deep-sea fish from the North Pacific known for its rich, white flesh.
The sablefish is a long-lived species found in the muddy depths of the North Pacific Ocean. It holds significant commercial value for Japan and North America, prized by chefs for its high fat content and mild taste.
- Can live up to 94 years.
- Found at depths up to 2,700 metres.
- Marinated in miso is a Japanese delicacy.
- Average weight is about 4 kg.
- Low mercury levels recommended for pregnant women.
What it is
The sablefish belongs to the family Anoplopomatidae and stands as the sole member of its genus. Adults possess a dark appearance suited for life in the dim light of the deep ocean. They typically measure under seventy centimetres and weigh around four kilograms, though individuals in Alaska can reach one hundred fourteen centimetres and twenty-five kilograms. Their bodies are adapted for living on soft, muddy bottoms far below the surface.
Where it lives
This species inhabits the North Pacific Ocean, spanning waters near the United States, Canada, and Japan. It dwells in the benthic zone, specifically on muddy substrates. The depth range extends from three hundred metres down to two thousand seven hundred metres. Tagging studies show they can travel hundreds of kilometres annually, with some moving over two thousand kilometres before recapture.
How it lives
Sablefish are opportunistic predators that consume a varied diet including Alaskan pollock, capelin, herring, sandlance, Pacific cod, squid, euphausiids, and jellyfish. They are remarkably long-lived, with a maximum recorded age of ninety-four years. Despite this longevity, most commercially caught individuals are younger than twenty years old. Predation by killer whales and sperm whales occurs in longline fisheries when gear is retrieved.
Fish and people
The fish is highly valued in culinary traditions, particularly in Japan where it is known as gindara. It is often prepared as saikyo yaki, marinated in sweet white miso or sake lees before broiling. In the United States, smoked sablefish is a staple in appetizing stores, frequently served with bagels. The flesh is white, soft-textured, and mild-flavored, containing high levels of omega-3 fatty acids similar to wild salmon. Aquaculture research is currently active.
Status and threats
Commercial catches peaked during the 1970s and 1980s but have since declined due to reduced populations and management restrictions. Fisheries in Alaska and the US West Coast have received sustainability certifications from the Marine Stewardship Council. Mercury levels are generally low, ranging from 0.1 to 0.4 ppm, leading health agencies to classify it as a good choice for consumption.
Questions people ask about Sablefish
What is the scientific name of sablefish?
The scientific name is Anoplopoma fimbria. It is the only species in the genus Anoplopoma and one of two members of the family Anoplopomatidae.
Is sablefish safe to eat during pregnancy?
Yes. The US Food and Drug Administration places sablefish in the Good Choices category due to low mercury levels. They recommend one four-ounce serving per week for adults.
How is sablefish traditionally prepared in Japan?
It is commonly cooked as saikyo yaki. The fish is marinated for several days in sweet white miso or sake lees and then broiled until done.
What do sablefish eat?
They are opportunistic piscivores. Their diet includes Alaskan pollock, eulachon, capelin, herring, sandlance, Pacific cod, squid, euphausiids, and jellyfish.
Good reading and sources
The facts on this page come from the Wikipedia article "Sablefish", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryFish rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and figures change over time. Nothing here is investment or buying advice. If something is wrong, tell us. Last refreshed 2026-11-15.
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