Sustainability caught, cut and packed by hand in Cordova, Alaska. Black Cod is the flaky, impossibly moist fish chefs make a big deal about. Rich and buttery, it’s incredibly easy to prepare (and almost impossible to mess up), and also insanely healthy with its sky-high level of Omega 3’s.
“When I have people over for dinner I serve them our Black Cod because it always blows them away. It’s also Rich’s favorite fish.”
— Sena Wheeler of Sena Sea
Learn why fishing by pots is so essential and how Rich has made ZERO BYCATCH his standard when catching Alaskan Black Cod.
Once Rich and his crew haul in their pots, the Black Cod is put into holds where seawater is circulated to mimic their natural environment and reduce stress. They bring the live fish back to the dock where it’s hand portioned, packed and frozen at peak freshness — all within 24 hours of being caught. From Norway to the Pacific coast, people are attempting to farm Black Cod, but aren’t having much success. This is a deep, cold water fish with an extremely short season — you can't replicate these conditions, or the level of expertise, care and quality you get with Rich and Sena Sea.
Thanks to its oily texture, Black Cod, aka Sablefish, is extremely forgiving, making it one of the easiest fish to cook. So buttery and rich, it’s actually called Butterfish in Australia.
First made famous at NYC's Nobu restaurant, once you've experienced this umami-rich dish made with Rich’s wild-caught Sablefish, it’ll be your new go-to when Black Cod season hits each spring.
Extremely high in heart-healthy Omega 3’s ― above even Salmon and Tuna.
Rich in vitamin B12 and an excellent source of minerals such as iron and calcium.