The Sablefish, Informational Report 77-2

Identification Information

Citation

Originator: Barss, William H.

Publish Date: August 1977

Online Link: None

BPA Project #:

Contact Information

Agency: Oregon Department of Fish and Wildlife

Name: Cedric Cooney

Job Position: Natural Resources Data and Systems Manager

Telephone: 503-947-6094

E-Mail Address: cedric.x.cooney@odfw.oregon.gov

Description

Abstract: The sablefish has made a modest contribution to Oregon's commercial foodfish landings since the early part of this century, usually incidental to the halibut longline fishery. Trawl caught sablefish no dominate landings, but in recent years a post fishery has developed off Astoria and Newport. Sablefish were first used by a few Pacific coast Indian tribes. They fished lines constructed from the long stipes (supporting stocks) of kelp and with hooks fashioned from hemlock knots. The fish were prepared for eating by sun-drying and smoking. In 1885 some fish salted at an Indian village were shipped to Victoria where samples were favorably received. By 1888 schooners were outfitted to fish for limited local markets. Its popularity as a smoked product began about 1910 when leading hotels and restaurants in the Puget Sound region featured sablefish as "Barbecued Alaska Black Cod." The sablefish is a long sleek fish with a conical shaped head, small teeth and eyes and a very small caudal peduncle or "handle" (area just in front of the tail). The shape, like that of the albacore tuna, appears to be designed for speed. The back and side is slate black to greenish gray with light gray to white below. The accepted common name is sablefish, but it is also called blackcod, coalfish, skilfish and candlefish. Smoked fish are marketed as "smoked cod" in California, and small filleted fish may be marketed as butterfish.

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Status: Final

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Format: PDF

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