Wild Sablefish Collars

Wild Sablefish Collars

Sale price $15.00
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Only -2 items in stock!

Sablefish, also known as Black Cod, are from the waters in Haida Gwaii, is famous for its velvety texture with a rich and delicate buttery flavour with a hint of sweetness. 

Black Cod Collars are decadent, flaky and contains high fat content making it a forgiving cut to cook. Collars are cut from along the fish clavicle behind the gill where you find some of the richest and most delicious meat on the fish. Sablefish (Black Cod) collars are delicious when grilled!

Wild Black Cod Collar / Wild Sablefish Collar Notes:

  • flash frozen at sea to ensure quality and freshness
  • 1lb = 16oz
  • Approximately 8-10 pieces of black cod collars in a 2lb-pack
  • high in omega-3 fatty¬†acids
  • high-quality protein
  • contains iron, calcium, iron, copper, and other mineral
  • no preservatives,¬†wild-caught, never farmed or genetically-modified
  • please note that our wild sablefish is not sashimi-grade

    Click here to learn more about Wild Sable Fish / Black Cod on our blog!

    Click here for a Nobu's famous Miso Black Cod recipe!

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    Disclaimer: Please note that our products are subject to availability. In the rare case we cannot fulfill items in your order, you will be contacted. Our payment methods are Credit Card, Paypal, E-Transfer ("Bank Transfer"), Cash upon pick up (local Vancouver deliveries or pick ups only). Buy seafood online directly from your local fishermen now for the highest-quality and freshest seafood! You can pick up at Ladner Wharf or Vancouver, or get it delivered straight to your door. Find more information and delivery options here.

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    Testimonials

    They delivered on time. I also like they do remind you before the delivery day. The price is reasonable... I just tried the wild albacore tuna and I love it. Fresh food. Great selection, Knowledgeable staff!!

    Marie Ana

    Very good customer service easy to order and dropped off at my house no delivery fee. Can’t wait to try my spot prawns!!

    Christine Lee

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