Another Name For Sablefish

I was standing in a Seattle fish market, pointing at a sleek, dark fillet behind the glass. The guy behind the counter gave me a grin and said, "Ah, you want the butterfish." I blinked. I had no idea what butterfish was, but I knew one thing for sure: I was not pointing at a hunk of butter. That’s when he laughed and said, "Just kidding. That’s sablefish, but we call it black cod down here." And just like that, I realized I’d stumbled into the deliciously confusing world of fish names.

Let’s get one thing straight: sablefish is not a cod. It’s not even in the cod family. It’s a deep-sea fish from the North Pacific, with skin so oily and rich that it practically melts on your tongue. But because it looks a bit like cod—and because marketing folks love a name people already trust—we call it black cod most of the time. (You know, just to keep things interesting.)

So, What’s Another Name for Sablefish?

If you walk into a high-end sushi spot, you’ll likely see it listed as gindara. That’s the Japanese name, and it’s the real name for the stuff they use in miso-marinated black cod. You’ve probably had it on Nobu’s menu—that sweet, buttery, miso-smothered fillet that costs more than your weekly grocery bill. Yeah, that’s sablefish.

But if you’re out fishing in Alaska, you won’t hear anyone say "sablefish." They’ll call it black cod there too, or sometimes just skil. Wait, does anyone actually say "skil" anymore? I don’t know, but it sounds like a badass abbreviation for "skillful fish." I’m keeping it.

The One Name You Should Never Say

Here’s a pro tip: don’t call sablefish sable. That’s a furry little mammal that lives in trees and is hunted for its coat. Unless you want to serve a fish that looks like it needs a tiny scarf, stick with "sablefish" or "black cod." Otherwise, you’ll get a confused—and possibly angry—fishmonger on your hands.

Also, I should mention that in some places, sablefish gets called sablefish even on the West Coast. It’s like the fish itself couldn’t pick one identity. Honestly, I think it’s because sablefish is such a high-end product that it needed a name that sounded luxurious—like "sable" fur. But then someone decided "black cod" sounded more approachable. Go figure.

Getting to Know Sablefish – Recette Magazine

Why Does This Fish Have So Many Names?

Fishing communities are chaotic. You have fishermen in Alaska, Canada, and Japan all pulling up the same species, but they all call it something different. The scientific name is Anoplopoma fimbria—which sounds like a spell from Harry Potter—but that’s not exactly roll-off-the-tongue material for a restaurant menu.

Plus, the names are tied to marketing. "Black cod" sounds humble, like something you’d fry up on a Tuesday night. "Sablefish" sounds like you’re about to dine with royalty. "Gindara" sounds exotic and Japanese. So the name you hear depends entirely on who’s selling it and what vibe they’re pushing.

Ever wonder why sablefish is so expensive? It’s not just the taste; it’s because it’s hard to catch. They live at depths of up to 9,000 feet. That’s deeper than the Titanic. So when you pay $30 a pound for that black cod, you’re also paying for the divers... wait, no, they use longlines. But still—deep water = high price tag.

Sablefish (Black Cod) | Local Fish

The Real Secret: It’s Delicious Under Any Name

I don’t care if you call it butterfish, skil, or Anoplopoma fimbria—just get it in your mouth. The flesh is flaky, fatty, and tastes like the ocean had a baby with a stick of butter. (Note: do not actually try to have a baby with a stick of butter. That’s weird.)

And here’s the best part: sablefish is nearly impossible to overcook. It’s so rich that even if you forget about it on the grill for an extra minute, it just gets more tender. Try that with salmon. I dare you.

So, What Do You Call It at the Grocery Store?

Easy: look for black cod or sablefish at your local fish counter. If you’re in a fancy Asian market, ask for gindara. If you’re in Alaska, just say "gimme that black cod" and they’ll know. If you’re in a sushi bar, you’ll see it as sablefish or black cod on the specials board.

Sablefish

Avoid calling it "butterfish" unless you want a fishmonger to laugh at you. (Trust me, I’ve been there.) Butterfish is actually a different species—a smaller, less fatty thing—so if you ask for butterfish, you’ll get a pale imitation of the real deal.

Final Fishy Thought

The next time you see sablefish on a menu, you now know you’re looking at a versatile faker. It’s a fish that wears multiple hats—black cod, gindara, skil—and it does so without blinking. Order it. Enjoy it. And if the waiter tries to sell you on "butterfish," just wink and say, "I know what you’re doing."

And remember: a fish by any other name tastes just as sweet. Especially if that other name is "dinner."