Smoked sable (also known as sable, sablefish, or smoked black cod), is

sablefish The sablefish (''Anoplopoma fimbria'') is one of two members of the fish family Anoplopomatidae and the only species in the genus ''Anoplopoma''. In English, common names for it include sable (US), butterfish (US), black cod (US, UK, Canada), ...

that has been

smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the tradi ...

. Smoked sable is often prepared with

paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder ...

. Alongside lox, hot-smoked whitefish, mackerel, and trout, Jewish delis often sell

(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 store An appetizing store, typically in reference to Jewish cuisine in New York City, particularly Ashkenazi Jewish cuisine, is a store that sells "food that generally goes with bagels", although appetizings can also be served with a variety of breads. ...

s, one of many

smoked fish Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of ...

products usually eaten with

bagel A bagel ( yi, בײגל, translit=beygl; pl, bajgiel; also spelled beigel) is a bread roll originating in the History of Jews in Poland, Jewish communities of Poland. It is traditionally shaped by hand into a roughly hand-sized ring from yeaste ...

s for breakfast or lunch in

American Jewish cuisine American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th cent ...

.Marian Burros, "The Fish that Swam Uptown", ''

New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid ...

''
May 16, 2001, page F1
/ref> While "sable" or "sablefish" is the common name, delis often are not serving

, but rather other types of "black cod" within the

Anoplopomatidae Anoplopomatidae, the sablefishes, are a small family of ray-finned fishes classified within the order Scorpaeniformes. This family is the only family in the monotypic superfamily Anoplopomatoidea. These fishes are found in the North Pacific Oce ...

family of fish. "Black cod" is a common marketing term for fish within this family.

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

See also

References

External links