Discover the unmatched quality of our premium sushi grade Sablefish. Cultivated in the untouched waters of
Kyuquot Sound.

Our Story

Since 2005 we have been the only company globally raising Sablefish, a.k.a. Black Cod from Egg to Plate.

Our fish start their life in our state-of-the-art hatchery and are transitioned to the oceanic waters of Kyuquot Sound, British Columbia, a 300 ft deep fjord on the West Coast of Canada.

Our Canadian-owned farm works in partnership with the Kyuquot-Checleseht (Ka:’yu:’k’th/Che:k:tles7eth’) First Nations to raise a premium fish whose quality and taste is a culmination of our highest quality of animal husbandry, our attention to detail throughout the lifecycle of the fish and our harvest practices.

The result? The world’s best Sablefish, Consistent, and Sustainable fresh fish every week of the year.

“Experience Exclusivity”

The Fish

We take great pride in producing superior quality fish that is:

Exclusive ability to dry age and consume raw

Consistent in sizing and availability

Harvested weekly

Native species raised in
its natural environment

High in fat content and omega 3s

Our Breeding Program

Our breeding program is one of a kind. Since the early 2000’s, we have been working with Ph.D. biologists and Universities in Canada to better understand Sablefish genetics and figure out the best practices for raising this larval species.

Continually innovating and refining our process to learn how to better selectively breed our fish, and to have the best quality, size, and health.

Our broodstock fish are arguably the best cared-for fish in the world. Low-stress levels, optimal nutrition, and minimal handling ensure the best quality eggs and milt, which lead to the best quality fish!

Learn More

Fertilizing the Egg

When the female fish are ready, we fertilize the eggs with cryogenically frozen milt. We are then able to ensure genetic diversity and ensure we have the right fish genetic combinations for the best fish at harvest.

The fertilized eggs are then incubated for 40 days until they hatch.

Larval Stage

Once they have hatched and have fully absorbed the yolk sack we transition them to live feed. A combination of zooplankton that helps our larval fish get the highest nutrition for optimal growth and health later in life.

Juvenile Life

Once they have grown big enough in our hatchery we transfer them out to our grow out operation in Kyuquot Sound.

The fish than are allowed the space they need in low density environments to grow in their natural habitat in the deep, well flushed waters of Kyuquout Sound.

Harvest

After 2 – 2.5 years our fish are harvested in a low stress manner humanely and efficiently, they are stunned and bled and placed into our slush ice from our high tech “deep chill ice machine”

This deep chill slush ice envelops the fish entirely allowing for rapid cooling and is the start of our cold chain process that keeps the fish in the best condition and ensures the long shelf life we are proud to stand behind.

Journey to the Chef

From there the fish travel to our processing plant also on Vancouver Island and we monitor internal core temperature along the way.

Once processed they are sent to Vancouver International Airport and sent to their final destination quickly to ensure chefs and fishmongers are feeding their clients with fish that were swimming mere days beforehand.

Certifications

We are North America’s ONLY finfish farm that is both:

Oceanwise
Recommended

AND

Monterey Bay
Seafood Watch
“Green Best Choice”

Sustainability is our top priority so we can preserve the ocean and the diversity of life in it for generations to come.

We participate in annual activities to better the region and always ensure our impact is minimal.

Global Community

Discover the chefs and distributors worldwide who choose Golden Eagle Sablefish. Our global community showcases passionate leaders in the culinary world, united by a commitment to excellence and innovation. Together, we celebrate the artistry, dedication, and unwavering commitment to quality that define our culinary community.

Testimonials

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!

Nick Zocco

Executive Chef

Urban Hill, Salt Lake City Utah

www.urban-hill.com

Accolades

James Beard Foundation 2024 Nominee Best Chef: Mountain
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.

Andreas Krolik

Chef de Cuisine

Restaurant Lafleur

www.restaurant-lafleur.de

Accolades

Gault & Milau 19/20 — 2 Michelin Stars — Relais & Chateaux Ethical Cuisine Trophy 2023
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.

Viet Pham

Founder and Proprietor

Pretty Bird

www.prettybirdchicken.com

Accolades

Food Wine Best New Chef Food and Wine Magazine 2011 — 3x James Beard Foundation Award Semifinalist — Winner Of Iron Chef America