name: Sablefish

flavor_db_name_variants: sablefish

source: foodb

status: draft

food_db_id: Sablefish

id: 449

name_scientific: Anoplopoma fimbria

description: The sablefish, Anoplopoma fimbria, is one of two members of the fish family Anoplopomatidae and the only species in the Anoplopoma genus. In English, common names for it include sable (USA), black cod (USA, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), coalfish (Canada), beshow, and skil(fish) (Canada), although many of these names also refer to other, unrelated, species. In the USA, the FDA accepts only "sablefish" as the Acceptable Market Name; "black cod" is considered a vernacular (regional) name and should not be used as a Statement of Identity for this species. The sablefish is found in muddy sea beds in the North Pacific at depths of 300 to 2,700 m (1000 to 9000 ft) and is commercially important to Japan. The white flesh of the sablefish is soft-textured and mildly flavored. It is considered a delicacy in many countries. When cooked, its flaky texture is similar to Patagonian toothfish (Chilean sea bass). The meat has a high fat content and can be prepared in many ways, including grilling, smoking, or frying, or served as sushi. Sablefish flesh is high in long-chain omega 3 fatty acids, EPA and DHA. It contains about as much as wild salmon.

itis_id: 167123

wikipedia_id: Sablefish

picture_file_name: 459.jpg

picture_content_type: image/jpeg

picture_file_size: 28530

picture_updated_at: 2012-04-20T09:40:29.000Z

legacy_id: 486

food_group: Aquatic foods

food_subgroup: Fishes

food_type: Type 1

created_at: 2011-02-09T00:37:42.000Z

updated_at: 2019-05-14T18:05:25.000Z

creator_id: null

updater_id: null

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 229290

export_to_foodb: true

public_id: FOOD00449