Portland Observer, October 13,1962 Page 11
Sablefish provides inexpensive treat
lt*s black and beautiful. But what
seafood fans may love most about
the tender, rich-fleshed sablefish is
that it provides a delicious ocean-
fresh treat at an easy-on-the-budget
price, says Ocorge Boehlert, Oregon
State University Sea Orant research­
er.
Usually sold in Oregon as black
cod, it is also marketed as butterfish
and Alaska smoked cod. Sablefish
are found in (he N o rth P acific
Ocean on blue clay or hard mud sea-
beds from Baja, M exico, to the icy
Bering Sea.
D ark on its dorsal surface with a
light colored belly, the streamlined
sable-fish is “ one o f the prettiest
fishes out there,” the OSU oceanog­
rapher says.
However, it’s more than just pret­
ty, Boehlert notes. The sablefish’s
soft, white flesh is delicious, espe­
cially smoked or barbecued. Boeh­
lert cures sablefish at home and says
he prefers it to smoked salmon.
H igh in polyunsaturated oils and
protein, the sablefish lends itself to
a variety o f culinary dlights, accord­
ing to M ichele Tennyson, seafood
p ro m o tio n d ire cto r fo r the West
Coast Fisheries Development Foun­
dation.
" It's pretty adaptable,” she says,
noting that sablefish is especially
good broiled or barbecued, but may
also be baked, steam ed, frie d ,
poached or cooked in a microwave
oven with good results. Because the
fish is rich and buttery, condiments
that add an acidic flavor— like lem­
on ju ic e — w ork best, Tennyson
says.
W hile sablefish fillets are a deli­
cious bargain— selling for as little as
SI .39 a pound— fish buyers may be
confused by the variety of labels this
species may carry, Tennyson warns.
“ Although sablefish is very delight­
ful in its own right, it does not taste
like cod,” she says.
Despite the potential marketing
m ix-up, more and more people are
discovering the sablefish's unique,
delicate flavor. Tennyson says. And
w h at’ s more, those who develop a
fondness for this tasty, versatile fish
may be assured o f a good supply of
it.
“ There’s a very sizable amount of
sablefish a v a ila b le ," Tennyson
says, noting that they are caught
along the western U n ite d States,
from Alaska to C a lifo rn ia , on the
continental slope and shelf. Most
abundant at depths o f m ore than
200 fathom s, sablefish are caught
with longlines, traps and trawls.
O re g o n ’ s p rim a ry sablefish
grounds are located o ff the C olum ­
bia River, Newport and on Heceta
Bank, according to the Oregon De­
p artm en t o f Fish and W ild life .
Sablefish are also taken o f f T illa ­
mook and Cascade Head.
Although sablefish may live more
than 40 years and weigh up to 126
pounds, most o f the fish used com­
m ercially are 3 to 8 years ¡old and
weigh from tw o to eight pounds.
Small sablefish are processed as fil­
lets, w hile larger fish are prized
for smoking.
Fresh or frozen sablefish is avail­
able at almost any sup erm arket,
Tennyson says. “ L ik e any high
quality fresh fish, sablefish should
have practically no fish odor,” Ten­
nyson advises. “ I f fish odor seems
disagreeable strong, chances are the
fish is not as fresh as it could be. Let
your nose be your guide.”
Sablefish fillets and steaks should
appear moist and glossy, w ith not
signs o f browning or drying around
cut edges. They should be used with­
in tw o days o f purchase, or if
frozen, within one month.
B efore cooking, rinse sablefish
with cold water and pat it dry with
paper towels. W hichever way you
prepare it, d o n ’ t overcook it,
Tennyson says. Fish should cook
until the delicate protein sets, which
usually takes about 10 minutes per
inch o f flesh. T he meat w ill turn
opauqe and flake easily with a fork
when it's done. Overcooking makes
alm ost any fish tough, d ry and
tasteless.
Tennyson has developed several
recipes for sablefish, which the West
Coast Fisheries Development foun­
dation recently published in a bro­
chure. T ry these samples, then ask
your local fresh seafood dealer for a
copy o f “ Sablefish— in a Class A ll
By Itself.” Copies are also available
at O S U Extension C ounty offices
along the Oregon Coast.
1 cup buttermilk biscuit mix
2 teaspoons salt
14 cup butter
1 jar (314 oz.) Macadamia nuts,
coarsely chopped (about I cup)
I tablespoon chopped parsley
oil
Rinse fish w ith cold w ater; pat
dry with paper towels. Cut fish into
six equal-size serving po rtio ns.
Place fish in a single layer in glass
baking dish. Pour butterm ilk over
fish. Cover and marinate in refriger­
ator for 30 minutes, turning once.
C om bine biscuit mix and salt. Re­
move fish from buttermilk and coat
with biscuit mix. Let fish rest for 13
Repeat w ith rem ainin g fish. T o p
w ith warm nut b u tte r. M akes six
servings.
*
minutes to set coating. M eanwhile,
in a d m a il saucepan, m elt b u tte r.
Add nuts; saute over low heat until
nuts are slightly bro w n ed , being
careful not to burn butter. T h in ly
coat bottom o f 12-inch skillet with
oil and heat. Fry half o f the fish for
3-3 minutes, turn; fry for additional
3-3 minutes, or until fish flakes eas­
ily when tested with a fork. Transfer
to serving p la tte r; keep w arm .
SE S A M E SA B L E F IS H
114 lbs. sablefish fillets or steaks
14 cup orange juice
2 tablespoons catsup
2 tablespoons soy sauce
I tablespoon lemon juice
14 teaspoon pepper
I teaspoon sesame oil
I tablespoon brown sugar
I tablespoon sesame seeds, toasted
Rinse fish w ith cold w ater; pat
dry with paper towels. Cut fish into
four equal portions. Place fish in a
single layer in a glass baking dish. In
a small bowl, combine orange juice,
catsup, soy sauce, lemon juice, pep­
per sesame oil and brown sugar. Pour
mixture over fish. Cover and m ari­
nate in refrigerator for 2 hours. Re­
move fish, keeping marinade. Coat
broiler pan with vegetable spray or
oil. Place fish on broiler pan; baste
with marinade. Broil for additional
4-3 minutes, or until fish flakes eas-
ily when flaked with a fork. Heat re­
maining sauce; pour over fish. Top
w ith sesame seeds. M akes fo u r
servings.
Open f i n grilling: Follow instruc­
tions fo r preparing Sesame Sable­
fish. Pice fish in well-greased hinged
w ire g rill; baste fish w ith sauce.
C ook basted side to fire about 4-6
inches fro m hot coals fo r 3-7
minutes. Baste top with sauce. Turn
and cook fo r a d d itio n a l 4-3 m in ­
utes, or unit! fish flakes easily with
fork.
Prices good Wed., Oct. 13 thru Tues., Oct. 19, 1982
red Meyer
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Mayonnaise or
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MY-TE-FINE • 32 oz. jar
Reg. $1.39-51.49
each
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First two - Additional at regular price
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Banquet
Meat Pies
Chicken • Beef • Turkey
8 oz. pkg. • Reg. 55’
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Tomato Sauce
Ornato Souif
Vanilla • Vanilla Orange Sherbet
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8 oz. can • Reg. 27*
for
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First six - Additional at regular price
Fresh
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Ripe
Bananas
Beatrice
Peanuts
F a in acki or salads
Regular or Salted • 1 lb. beg
Mushrooms
Fancy • Medium sizes
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Fred Mayar • Hostal« Prida
Frash • Whola • Rag S1 09
Cut-U p Pun B ea d y
$1.19 lb.
lb.
H A WA HA N SA B L E F IS H
2 pounds sablefish fillets or steaks
I cup buttermilk
»
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s and Consum er W árenoñse-
1