Wild Black Cod

The black cod uses the Blast freezing (blast freezing) &FAS (ship freezing) IQF (single freezing) N1 grade of ultra-low temperature and rapid freezing for deep-sea ocean fishing.

Black cod comes from the waters of Alaska and is processed by "ship freezing" in Canada so the quality is guaranteed and meets our carefully selected attributes around the world. 

"Ship Freezing" is a large-scale professional and expensive fishing fleet, ocean-going operations, the caught fish and shrimp are cleaned, gutted, and directly frozen at minus 65°C or directly steamed cooked and then frozen. 

One of the advantages is that the protein will automatically deacidify at minus 65°C, which greatly reduces the purine content, so eating this type of seafood will not cause gout. 

The other advantage is that it is able to keep the original freshness of the fish. The fish is always caught when it is foraging which makes the meat quality and juices locked in the shortest time to the greatest extent, and after thawing, they will be as fresh as they were just caught. 

Black cod, also known as sablefish, is its exceptional flavor and delicate texture. 

Black cod has a rich, buttery taste that is often described as "melt-in-your-mouth" .

The fish's high oil content gives it a luscious and silky texture, making it a favorite among seafood enthusiasts. 

Black cod is also known for being a good source of omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation.

It is a lean fish with low levels of saturated fat, making it a healthy choice for those looking to maintain a balanced diet.