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Kyuquot Sound Black Cod Launches into Europe

17 February 2014

CANADA - Sablefish Canada Inc. is spicing up the European seafood market this February with the launch of its acclaimed Kyuquot Sound Black Cod into restaurants and high-end retail.

Black cod, or “sablefish” as it is widely known in North America, is fast growing in global popularity, thanks in no small part to the now legendary Black Cod and Miso signature dish created by Chef Nobu Matsuhisa. It is an extremely versatile fish that is perfectly suited to many culinary applications and is particularly prized for its large, velvety flakes and rich buttery flavour.

Originally only available in Japan, but now also listed on menus in leading Michelin star restaurants in North America and Hong Kong, the sashimi-grade Kyuquot Sound Black Cod will provide European chefs with a genuinely new, premium-quality fresh product 52 weeks of the year. It also contains high levels of health-boosting omega-3 fatty acids.

Paul Simpson, Sablefish Canada’s Marketing Manager, said that Sablefish Canada’s mission is to make a difference in the global seafood category by establishing an entirely new category of responsibly farmed Black Cod with all the inherent quality benefits of sashimi grade.

“As the only commercial farmer of Black Cod in the world, we feel we are best placed to introduce this product to the European market. This is a far superior fish when compared to the defrosted wild-caught Black Cod that Europe has received over the years and our project finally addresses the sustainability issues of the wild stock of this fish,” he says.

Kyuquot Sound Black Cod has already secured a European fan in Chef Juan Amador of the three-star German restaurant Amador, who said: “The Black Cod is one of my all time favourite fish and we have often used the wild catch. However, I am astounded by the quality of the Kyuquot Sound Black Cod. The consistency, texture and flavour are noticeably better than any wild catch black cod and we will only be using this in the future.”

TheMeatSite News Desk

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