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Discover a true heritage delicacy with Black Cod Yukola, a salt-cured and air-dried specialty crafted from premium wild Alaskan sablefish (black cod). Inspired by authentic Native Alaskan and Pacific Northwest preservation traditions, this Yukola is prepared using only sea salt and fresh ocean air — no preservatives, no additives, just pure craftsmanship and nature’s perfection.
The result is a deeply flavorful, tender-yet-firm fish with a rich, buttery taste and subtle smokiness, capturing the essence of traditional northern curing techniques. Black Cod Yukola offers both exquisite flavor and exceptional nutrition — a luxurious and wholesome seafood experience rooted in cultural heritage.
Product Type: Salt-Cured & Air-Dried Sablefish (Yukola)
Species: Anoplopoma fimbria (Black Cod)
Origin: Wild-caught, Alaskan waters
Preparation: Traditional Yukola-style — salt-cured and naturally air-dried
Weight: 1–2 lb average fillet
Texture: Firm, slightly chewy, and tender when rehydrated or warmed
Flavor: Rich, buttery, mildly smoky, and delicately salty
Ingredients: Wild black cod, sea salt
Freshness: Shipped chilled, ready to eat
Preservatives: None — 100% natural preparation
For generations, Indigenous communities of Alaska and the Pacific Northwest have prepared Yukola — a method of salt-curing and air-drying fish to preserve flavor and nutrients for long winters. Using this ancient technique, our Black Cod Yukola honors that tradition while showcasing one of Alaska’s most prized species.
Naturally high in healthy fats and proteins, this delicacy captures the buttery richness of black cod in its purest form, delivering a taste that’s both nostalgic and gourmet.
Initial Notes: Light saltiness with ocean-fresh aroma.
Body: Deep umami richness, buttery smoothness, and delicate oiliness.
Finish: Lingering savory sweetness with natural depth of flavor.
Traditional: Enjoy sliced thin as-is or lightly warmed — the natural oils release beautifully.
Gourmet Pairing: Serve with Isigny Ste Mère Crème Fraîche and Kaluga or Osetra Caviar for a luxurious surf-and-surf presentation.
Modern: Add to pasta, rice bowls, or salads for a rich, smoky note.
Appetizer: Serve alongside White Toque French Crêpes, capers, and fresh herbs for an elegant seafood platter.
Wine Pairing: Pairs well with dry Riesling, Champagne, or crisp Chardonnay.
Black Cod Yukola is both indulgent and nourishing, naturally rich in essential nutrients:
Omega-3 Fatty Acids: Supports heart and brain health.
High-Quality Protein: Builds muscle and provides lasting energy.
Vitamins A, D & B12: Boosts immune, skin, and bone health.
Selenium & Magnesium: Powerful antioxidants that promote wellness.
Nutritional Information (per 3 oz serving):
Calories: 200
Protein: 21 g
Total Fat: 13 g
Omega-3s: ~1700 mg
Sodium: 360 mg
Refrigeration: Store at 32–38°F (0–3°C). Consume within 7 days of opening.
Freezing: Can be stored up to 3 months; thaw slowly for best texture.
Serving Tip: Bring to room temperature before serving to enhance aroma and flavor.
Q: What is Yukola?
A: Yukola is a traditional Native Alaskan method of salt-curing and air-drying fish to preserve flavor, texture, and nutrition — no smoking or additives involved.
Q: Is Black Cod Yukola ready to eat?
A: Yes, it’s fully cured and air-dried — ready to enjoy straight from the package or lightly warmed.
Q: How is it different from smoked fish?
A: Unlike smoked fish, Yukola is air-dried, not smoked, resulting in a pure, clean flavor and a firmer texture.
Q: What makes Black Cod ideal for Yukola?
A: Black Cod’s natural oil content keeps it moist and buttery even after curing and drying, giving it a rich, silky flavor unmatched by other fish.
Q: Can it be paired with other gourmet foods?
A: Absolutely — it pairs beautifully with caviar, crème fraîche, or cured salmon, offering a contrast of textures and flavors.
Black Cod Yukola – Traditional Salt-Cured & Air-Dried Wild Sablefish
A tribute to Alaska’s enduring culinary traditions, this Black Cod Yukola combines ancient preservation methods with the unmatched flavor of premium sablefish. Naturally rich, deeply savory, and beautifully simple, it’s a heritage delicacy reborn for the modern gourmet — perfect on its own or alongside fine caviar and crème fraîche.
