Alaskan Black Cod (pictured above on right) and Pacific cod (pictured above on left) stand as two culinary giants in the world of seafood. But despite their names, these two species are unrelated. In fact, “black cod” isn’t really a cod at all. Both whitefish species are deep ocean bottom dwellers, and they are also similar to one another in size. Sablefish resembles Pacific cod so closely that it picked up the nickname “black cod.” But that’s about the extent of the similarities. Sablefish and Pacific cod are from two different families altogether.
Sablefish is prized for its rich, buttery texture, which makes for amazing smoking, baking, or slow roasting. Anyone who has eaten black cod knows the decadent whitefish is nicknamed “butterfish'' for a reason! Black cod’s high fat content contributes to its luxurious texture.
Pacific cod, with its mild and slightly sweet flavor, offers a leaner profile that makes it ideal for those who prefer a lighter fare. Pacific cod is versatile, perfect for frying, baking, and stewing, adapting well to bold seasonings and subtle herbs alike.
Whether you're a seasoned seafood lover or a curious home cook, let’s take a deeper look at how black cod and Pacific cod differ. Hopefully, it will give you a clear idea of what to expect and help with better meal planning.
What are the differences between cod and black cod?
Flavor
Alaskan sablefish, or black cod, is known for its rich, buttery flavor and silky texture. It’s often described as having a delicate, melt-in-your-mouth quality, making it a favorite in high-end cuisine. Pacific cod, on the other hand, has a mild, slightly sweet flavor with a firm, flaky texture. This makes Pacific cod a versatile choice for a wide variety of dishes, from fish and chips to chowders.
Anatomy
The anatomy of sablefish and Pacific cod differ significantly. Sablefish have a sleek, elongated body with soft, oily flesh that contains small pin bones. These bones are relatively easy to remove during processing, since the flesh of black cod is fatty and pliable. Pacific cod has a more robust body structure with a firmer flesh that holds up well in various cooking methods.
Appearance
Sablefish tend to be medium-sized with a streamlined shape, similar to Pacific cod. However, they have dark, almost black skin — which is where the name "black cod" originates. Pacific cod are often larger, with a lighter, mottled skin that ranges from brownish to greenish hues. Their appearance can vary depending on the specific species and habitat.
Nutrition
Sablefish stands out for its omega-3 fatty acid content, which supports heart health and cognitive function. It has a higher overall fat content compared to Pacific cod. Leaner Pacific cod offers a good source of protein while being lower in fat and calories. Both fish are a good source of vitamin D.
Which is better, sablefish or Pacific cod?
The answer to whether sablefish or Pacific cod is better depends on personal preferences and dietary needs. If you’re looking for a rich, flavorful fish that’s known for its healthy fats, sablefish is the way to go. Its delicate, buttery texture makes it ideal for special occasions and gourmet recipes. Pacific cod, with its mild flavor and versatility, is perfect for everyday meals. It's easy to adapt to a variety of culinary styles.
What's unique about Alaskan black cod?
Alaskan black cod is renowned for its unique characteristics that set it apart in the culinary world. This fish thrives in the cold, deep waters of Alaska, which contributes to its distinct flavor profile. Sablefish is loved for its rich, buttery taste and velvety texture. Due to its fat content, sablefish is often compared to fatty fish like wild salmon.
One of the key aspects that makes Alaskan black cod unique is the environment in which it is found. Sablefish can be found as deep as 8,800 feet, predominantly along the continental slope. The cold, nutrient-rich waters of Alaska provide an ideal habitat for black cod, influencing the diet and development of fatty, flavorful flesh.
Alaskan sablefish are also unique in that they are harvested from sustainable, Alaskan fisheries. These well-regulated fisheries ensure that sablefish populations remain healthy and abundant. This commitment to responsible fishing practices not only helps maintain the ecological balance but also assures consumers of the quality and ethical sourcing of their seafood.
Why is sablefish called black cod?
Sablefish is called black cod because of its resemblance to the true cods. But as mentioned before, they aren't related. The name "black cod" became popular, especially in culinary contexts, because of its dark skin and high market value. This is similar to how other desirable fish are often labeled as "cod" to enhance their market appeal. Lingcod for example is neither ling nor cod — it is actually a greenling. However, lingcod resembles both ling and cod. The black cod name is prevalent in regions like the United States and Canada, where sablefish is highly valued for its rich, buttery flavor.
Black cod wasn't always considered a significant catch in the U.S. and Canada. In fact, sablefish was often overlooked by local fishermen. However, Japan has coveted the whitefish for many years, where it is known as "gindara." That led to increased demand and recognition of the fish in North America. The names "black cod" and "sablefish" can be confusing, but they both refer to the same species, Anoplopoma fimbria. " Regardless of the name, both terms represent the same delicious and nutritious fish.
Where to buy sablefish and cod?
We’re glad you asked! Stock your kitchen with sustainably-caught sablefish and cod by sourcing your seafood online from Wild Alaskan Company. You’ll get high-quality, wild-caught seafood delivered straight to your doorstep. Choose your fish subscription box today.
