Biology:Smoked sable
| Course | Breakfast or lunch |
|---|---|
| Main ingredients | Smoked sablefish |
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.[1][2]
While "sable" or "sablefish" is the common name, delis often are not serving 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.[3]
See also
- List of smoked foods
- Smoked fish
- Smoked salmon
- Whitefish salad
References
- ↑ Marian Burros, "The Fish that Swam Uptown", New York Times , May 16, 2001, page F1
- ↑ Leah Koenig, "A Smoked Fish Primer", The Forward July 1, 2016
- ↑ "The sturgeon will see you now — an expert's guide to smoked fish". The Forward. https://forward.com/culture/448660/the-sturgeon-will-see-you-now-an-experts-guide-to-smoked-fish/. Retrieved 2022-05-03.
External links
 |  |
