From the first sample I received of Golden Eagle Sablefish, I knew that I had something special in my hands. The freshness, clean taste and decadent fat content allows me to utilize the fish in so many ways. It’s easy to see how much care and hard work goes into the investment of raising these beautiful fish. Truly a product I can stand by with confidence!

Sablefish from Vancouver Island, from the innovative Goldeneagle Sable Fish Farm. excellent quality, freshness, super buttery texture, and very pure and extremely fine taste. I use the entire fish in our new starter, skin, head, bones, liver, and of course the fillet as the back and belly part.

My experience with Golden Eagle Sable Fish was exceptional. Their dedication to sustainability and quality is evident in every facet. As a chef, I trust their responsibly sourced sable fish for its flavor and environmental stewardship. Terry and his team embody culinary excellence and environmental responsibility.

We source Golden Eagle Black Cod for its dedication to sustainable aquaculture and consistently exceptional quality. The fish’s clean flavor profile and rich, fatty texture make it incredibly versatile, ideal for dry-aging, smoking, grilling, or serving it raw. It’s a product we’re proud to feature on our menu year-round.

I chose Golden Eagle Black Cod because it reflects what I care about – local, sustainable, and exceptional quality. Their fish is consistently fresh, with a beautiful balance of natural flavor and fattiness. It works wonderfully across many preparations in our kitchen, from cooked dishes to sushi, including sashimi, nigiri, oshizushi, misozuke, and even collar and cheek. Golden Eagle Black Cod pairs especially well with traditional Japanese techniques and has become an important part of our menu.