This Wild-Caught Black Cod, also known as Sablefish, is a rich and flaky delicacy with a beautiful, snow-white filet. A succulent, buttery fish that's packed with omega-3 fatty oils, it is delicious grilled, smoked, sauteed, poached, or roasted. We like to let the flavor of this fish stand on its own, but it also loves a good spice mix or glaze.
Each pack contains one portion
Cuts may include tail pieces.
Source: Wild
Verified • 19 orders
This is fantastic black cod. Highly recommend it. But also shop around. This product is not skinned, and it's best to remove the skin before cooking, which is kind of a pain if you don't do that all the time. Also, all black cod is basically the same (absolutely fantastic) no matter where I get it from, so shop for price too. Sometimes my local costco has it for $11/pound which is a ridiculously good deal.
Verified • 4 orders
Excellent - Like Sea Bass
Verified • 58 orders
This fish is freaking delicious. I held onto my last piece until I knew more was coming in to be ordered.
Verified • 11 orders
Fresh taste, but had bones
Verified • 68 orders
Great taste bigger serving necessary for the price
All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.
We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you're serving.
From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.
Fifth-generation fishermen. Their own processing plant in Cordova. Every fish photographed, traced to exact catch location, and frozen within hours of landing.
2026 Season · Now Available
~1 million fish run. A good opener for a Copper River fisherman is 200–300 fish. Flash-frozen at Sena Sea's Cordova facility within hours of landing.
Sena’s grandfather immigrated from Norway and started commercial fishing in 1938. Rich learned the trade on the family boat — the Alrita — and has been fishing the Copper River commercially for more than 25 years.
Sena holds a master’s degree in Nutrition and Food Science, specializing in quantifying omega-3s in fish and optimal handling practices. Together they run 60 North Seafoods, their own small processing facility in Cordova — 25 people, the smallest plant in town, and nobody works harder.
Every fish is photographed. Every fish is traceable to exact catch location. Their fish never leaves their hands.
The Wheeler Family
Why it tastes different
Farmed Atlantic
Pen-raised on feed pellets. No migratory challenge means low natural fat development. Consistent but undistinguished.
Bristol Bay Sockeye
Wild and excellent — but a 40-million-fish run. Commodity scale. Shorter migration means less stored fat than Copper River fish.
Copper River
~1M fish run. 300-mile migration with 3,000 ft elevation gain forces higher fat storage. Caught at the ocean mouth — peak fat content, before any energy is burned swimming upriver.
Fifth Generation of Fishermen
Quality explained
Unless you’re pulling it off the dock yourself, the chance you’re eating fish that’s never been frozen is extremely rare. Most “fresh” fish is previously frozen and thawed by the time it hits the shelf.
Freezing at harvest pauses the fish at peak quality. Done right — the way Rich and Sena Sea do it — it preserves the product better than 99% of what’s sold as “fresh” today. The difference is in how quickly it’s frozen after the catch, and that’s exactly what a family-owned plant in Cordova allows them to control.
