Black Cod Gindara Whole Fillet Pin Bone In ~ 700g

Original price was: SGD $86.00.Current price is: SGD $69.00.

**Whole Fillet, 700g, Skin-On, Pin Bone In**
This is Black Cod / Gindara fish page. Silver Cod is click HERE(we are selling as Chilean Seabass).

Black Cod Gindara is also known as Sablefish and Silver Cod which is highly prized for an intensely rich, buttery flavour – hence the nickname “butterfish” – and for its surprisingly delicate texture.

We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.

Product images are for illustrative purposes only.
Actual products may be differ in size due to cutting.
Fillet cut contains less or no bones.

Although commonly called “black cod,” this deep-sea fish, is not part of the cod family.

Sablefish is often called “Black Cod”, “Black Cod Gindara” “Alaska Cod”, Silver Cod or even “Butterfish”.

The Sablefish is not actually a member of the cod family, nor is it the true butterfish. Rather, it is of the family Anoplopomatidae, which is confined to the icy waters off the Pacific Northwest. Due to its extremely high oil content for a white-fleshed fish, the Sablefish is renowned for its rich, buttery flavor. So it’s no wonder it sometimes bears the alias of “butterfish”. Its true name is actually derived from its small, dark brown to black scales, which feel almost velvety to the touch.

The white flesh of the sablefish 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. Sablefish 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 Sablefish or 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.

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How to Store

  • Fillet contains less or no bones
  • All cuts come with skin on
  • Weight includes bones for whole fish
  • Weight indicated is the minimum what you will receive

How To Defrost Frozen Black Cod Gindara
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.

1.On The Grill
The fat on fish is a savior here. It lets you place the fillet on a hot grill without worrying too much about it turning dry if you look away for too long. But it’s fine texture means you should use a grill well oiled.

2.Pan Seared
Just a simple saute lets you savor the depth of the fish, which offers a richer mouthfeel and longer finish than a lean fish does.

Poach Black Cod Gindara slowly in olive or some other kind of oil.


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