Sablefish, also known as Black Cod, Butterfish, Skil, Skifish, Beshow or Coalfish, might be new to you, but U.S. and Canadian fishermen have been harvesting this tasty, buttery fish since the late 1800s. Sablefish are found in the northeastern Pacific Ocean from northern Mexico to the Gulf of Alaska, westward to the Aleutian Islands and into the Bering Sea. There are two populations of sablefish in the Pacific Ocean. They’ve been identified based on differences in growth rate, size when they are able to reproduce, and tagging studies. A northern population inhabits Alaska and northern British Columbia waters, and a southern population inhabits waters off southern British Columbia, Washington, Oregon, and California. The two populations mix off southwest Vancouver Island and northwest Washington. Sablefish has a rich oil content, making it exceptionally flavorful with a soft, velvety texture. In fact, it’s often called butterfish because of its melt-in-your-mouth, oil-rich meat. The meat has large, white flakes and is excellent grilled or smoked.