Are Cod and Black Cod the Same Thing?

December 20, 2025 •

3 min read

Despite the similar name, black cod, also known as sablefish, is not actually a member of the true cod family. This common misnomer can lead to confusion for seafood lovers and home cooks alike who are looking to understand the distinct characteristics of these two popular fish varieties.

Quick Summary

Cod and black cod are entirely different species, belonging to separate families. They differ significantly in flavor, texture, appearance, nutritional content, and ideal cooking methods. Black cod is notably richer and more buttery than the leaner, milder true cod.

Key Points

Not the Same Species: Black cod is actually sablefish (Anoplopoma fimbria) and is not a member of the true cod family (Gadidae).
Rich vs. Mild Flavor: Black cod boasts a buttery, rich flavor due to its high fat content, while true cod has a milder, sweeter flavor.
Velvety vs. Flaky Texture: Black cod's texture is velvety and soft, whereas true cod is firmer and flakier, holding its shape better.
Higher Oil Content: Sablefish (black cod) is significantly richer in omega-3 fatty acids than true cod.
Different Culinary Applications: Black cod is best for grilling, broiling, and smoking, while true cod is the classic choice for frying, baking, and chowders.
Distinct Physical Features: True Pacific cod has three dorsal fins and a barbel, unlike black cod's two shorter dorsal fins and barely visible lateral line.

Black Cod vs. True Cod: The Scientific Distinction

The most important fact to understand is that black cod is a market name for sablefish, Anoplopoma fimbria, which is not related to true cod species, such as Pacific cod (Gadus macrocephalus) or Atlantic cod (Gadus morhua). This misinformation is prevalent, often due to historical mislabeling or superficial resemblance. The sablefish belongs to the family Anoplopomatidae, whereas true cods are part of the Gadidae family.

Origins and Habitat

The two species also have different habitats. While both inhabit the deep, cold waters of the Pacific Ocean, their specific ranges vary. Pacific cod are found from the northern Pacific Ocean to the Bering Sea, typically in depths of up to 3,000 feet. In contrast, sablefish prefer even deeper, muddy sea beds, living at depths between 1,000 and 9,000 feet, predominantly off the coast of Alaska and the northeastern Pacific.

Culinary Differences: A Tale of Two Textures

The culinary disparity between black cod and true cod is perhaps the most significant difference for home cooks. Their distinct fat content and flesh composition result in entirely different eating experiences.

Flavor Profile

Black Cod (Sablefish): Revered for its rich, buttery flavor and delicate sweetness. The high oil content gives it a melt-in-your-mouth quality, earning it the nickname "butterfish".
True Cod (Pacific or Atlantic): Offers a much milder, cleaner flavor profile. The taste is less assertive, making it a versatile ingredient that easily takes on the flavor of seasonings and sauces.

Texture and Flakiness

Black Cod (Sablefish): Has a soft, velvety texture with large, succulent white flakes. This is due to its high oil content, which also makes it forgiving and difficult to overcook.
True Cod (Pacific or Atlantic): The flesh is lean, firm, and flaky. It holds its shape well during cooking and is the classic choice for dishes where a sturdy, white fish is desired.

Cooking Methods and Applications

The differences in flavor and texture dictate their best culinary uses. Using one interchangeably for the other can yield very different results.

Best Uses for Black Cod

Because of its rich, oily nature, black cod is ideal for cooking methods that can stand up to and complement its decadent profile.

Grilling and Broiling: The high fat content prevents the fish from drying out and allows the skin to become beautifully crisp.
Smoking: A classic application that enhances its natural flavor.
Japanese Cuisine: Widely used in recipes like Miso-marinated black cod (Gindara), a signature dish of chef Nobu Matsuhisa.

Best Uses for True Cod

The mild flavor and firm, flaky texture of true cod make it a culinary workhorse, adaptable to a wide array of cooking styles.

Frying: The classic choice for traditional fish and chips due to its ability to hold its form.
Baking and Poaching: Its lean flesh works well with delicate seasonings.
Chowders and Stews: The firm flesh holds its shape, adding substance to soups without falling apart.

Comparison Table: Cod vs. Black Cod


Feature	Black Cod (Sablefish)	True Cod (Pacific or Atlantic)
Scientific Family	Anoplopomatidae	Gadidae
Flavor Profile	Rich, buttery, and sweet	Mild, clean, and slightly sweet
Texture	Silky, velvety, and high in oil	Firm, lean, and flaky
Omega-3s	Very high; comparable to wild salmon	Good source, but lower than black cod
Ideal Cooking	Grilling, smoking, broiling, sashimi	Frying, baking, poaching, chowders
Market Price	Higher, considered a premium fish	More affordable and widely available

Conclusion

In summary, the question "Are cod and black cod the same thing?" can be definitively answered with a resounding no. Black cod, or sablefish, is a distinctly different species from true cod, and the two have little more in common than their shared oceanic habitat. A consumer's preference for one over the other will depend heavily on their desired culinary outcome, whether that's the rich, buttery indulgence of sablefish or the mild, firm versatility of true cod. Knowing the difference empowers shoppers to make an informed choice and avoid purchasing one when they actually intended to cook with the other.

For more information on sustainably sourced seafood, consider exploring resources from NOAA Fisheries.

Frequently Asked Questions

No, black cod is not simply a different color of true cod. Black cod is the market name for sablefish, a completely different species of fish from true cod.

Black cod is most commonly known by its other name, sablefish. It is also sometimes referred to as 'butterfish' due to its rich, buttery flavor and soft texture.

Both fish offer nutritional benefits. However, black cod is a fattier fish and is exceptionally high in omega-3 fatty acids, often containing more than wild salmon. True cod is a leaner, lower-calorie option.

While it is possible, they are not ideal substitutes for one another. Black cod's higher oil content and delicate texture will behave very differently in a recipe designed for the leaner, firmer flesh of true cod, and vice-versa.

The most reliable way is by examining the texture and fat content. Black cod fillets will appear more oily and have a softer, more velvety feel. True cod will be leaner with a firmer feel.

Black cod is often a premium-priced fish due to its rich flavor, desirable velvety texture, and high omega-3 content. It is highly prized, especially in high-end cuisine.

Black cod (sablefish) is found in the deep, cold waters of the northeastern Pacific Ocean, primarily off the coasts of Alaska, British Columbia, Washington, Oregon, and California.