Editing Sablefish (section)

==Culinary use==
The white flesh of the sablefish is soft-textured and mildly flavored. It is considered a delicacy in many countries.{{which|date=January 2020}} 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 (cooking)|smoking]], or [[frying]], or served as [[sushi]].<ref>{{cite web |url=https://www.gloriousrecipes.com/sablefish-recipes/ |title=18 Best Sablefish Recipes To Try |website=Glorious Recipes |date=19 June 2023 |access-date=3 October 2023}}</ref> Sablefish flesh is high in long-chain [[omega-3 fatty acid]]s, [[eicosapentaenoic acid|EPA]], and [[docosahexaenoic acid|DHA]]. It contains about as much as wild [[salmon]].<ref>{{cite web |url=https://www.fishwatch.gov/profiles/sablefish |title=Sablefish ''Anoplopoma fimbria'' |website=FishWatch |access-date=23 March 2018}}</ref>

[[Smoked sablefish]], often called simply "sable", has long been a staple of New York [[appetizing store]]s, one of many [[smoked fish]] products usually eaten with [[bagel]]s for breakfast in [[American Jewish cuisine]].<ref name=Burros/><ref>{{cite magazine|author=Leah Koenig|title=A Smoked Fish Primer|magazine=[[The Forward]]|url=https://forward.com/food/343694/a-smoked-fish-primer/ |date=July 1, 2016}}</ref>

In [[Japanese cuisine]], the black cod (''gindara'') is often cooked ''saikyo yaki'' style, marinated for several days in sweet white ''[[miso]]'' or sake lees (''[[kasuzuke]]'') then broiled.<ref>{{cite book |chapter=Miso-marinated broiled fish|author=Elizabeth Andoh|title=Washoku: Recipes from the Japanese Home Kitchen|year=2012|isbn=978-0307813558|page= 229}}</ref> The Japanese-Peruvian-American chef [[Nobu Matsuhisa]] introduced his version of ''gindara saikyo yaki'' at his restaurant in Los Angeles, and brought it to his New York restaurant ''[[Nobu (company)|Nobu]]'' in 1994, where it is considered his signature dish, under the name "Black Cod with Miso".<ref>{{cite book|author=Nobu Matsuhisa|title=Nobu: A Memoir|year=2019|isbn=978-1501122804|page= 47}}</ref><ref>{{cite periodical|author=Ruth Reichl|author-link=Ruth Reichl|title=Restaurants|magazine=[[New York Times]]|url=https://www.nytimes.com/1994/10/07/arts/restaurants-460729.html |date=October 7, 1994|page= C24}}</ref><ref name=Burros/> [[Kasuzuke]] sablefish is popular in [[Seattle]] thanks to a large Japanese community in that area.<ref>{{Cite news|last=Loomis|first=Susan Herrmann|url=https://www.nytimes.com/1988/06/26/travel/seattle-s-sake-marinated-fish.html|title=Seattle's Sake-Marinated Fish|date=1988-06-26|work=The New York Times|access-date=2020-04-08|language=en-US|issn=0362-4331}}</ref>

{{Multiple image
| image1            = Kasuzuke.JPG
| caption1          = Sablefish (''gindara'') ''[[kasuzuke]]'' from a market in [[San Francisco]], California
| image2            = Milestones - Roasted Sablefish with Seaweed Gnocchi (5852596315).jpg
| total_width       = 700
| caption2          = Roasted sablefish and gnocchi, in [[Calgary]], Alberta
| align             = center
| image3            = Eundaegu-jorim.jpg
| caption3          = ''Eundaegu-jorim'' (simmered black cod), in [[L.A.]], California
| image4            = Paso Terra - July 2019 - Stierch 03.jpg
| caption4          = Miso black cod at a restaurant, in [[Paso Robles]], California
}}