Smoked sable (also known as sable, sablefish, or smoked black cod), is
sablefish that has been
smoked. Smoked sable is often prepared with
paprika.
Alongside
lox, hot-smoked
whitefish, mackerel, and trout,
Jewish delis often sell
sablefish (also sometimes referred to as black cod in its fresh state). Smoked sablefish, often called simply "sable", has long been a staple of New York
appetizing stores, one of many
smoked fish products usually eaten with
bagels for breakfast or lunch in
American Jewish cuisine.
[Marian Burros, "The Fish that Swam Uptown", '']New York Times
''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of ...
''
May 16, 2001, page F1
/ref>
While "sable" or "sablefish" is the common name, delis often do not serve sablefish, but rather other types of "black cod" within the Anoplopomatidae family of fish. "Black cod" is a common marketing term for fish within this family.
See also
* List of smoked foods
* Smoked fish
* Smoked salmon
* Whitefish salad
References
External links
Black cod: Searing rather than shmearing
{{seafood
Anoplopomatidae
Ashkenazi Jewish cuisine
Ashkenazi Jewish culture in the United States
Jewish American cuisine
Smoked fish