Black Cod Gindara is highly prized for an intensely rich, buttery flavour – hence the nickname “butterfish” – and for its surprisingly delicate texture.
The white flesh of the black cod is soft-textured and mildly flavored. When cooked, its flaky texture is similar to Patagonian toothfish (Chilean sea bass). The meat has a high fat content and can be prepared in many ways, including grilling, smoking, or frying. Black cod flesh is high in long-chain omega-3 fatty acids, EPA, and DHA.
In Japanese cuisine, the black cod (gindara) is often cooked saikyo yaki style, marinated for several days in sweet white miso or sake lees (kasuzuke) then broiled. Black Cod Miso is the signature dish for the restaurant Nobu.
The versatile moist Black Cod Gindara has a velvety white flesh. It can be baked, poached, broiled, grilled using a grill basket, or pan-fried. Whole fish (or large fillets) can be roasted with the skin left on. Because of its oil content, it is rich with Omega-3 fatty acids, and can stay moist when both barbecuing and smoking. However, care should be taken by the inexperienced: it is not suitable for most codfish recipes.
5th Piece will be added upon delivery