The Many Names of Black Cod
Black Cod is not even black and not even a true cod. It is known as Sablefish or Butterfish, highly prized for an intensely rich, buttery flavour and delicate texture. It is a deep-sea fish, which can live up to 5,000 feet below the sea, inhabiting the waters of the Pacific Ocean from Alaska to British Columbia and can be found off the coasts of California, Oregon and Washington.
Black Cod can be hard to find in the U.S. because most of it is loaded directly into containers and exported to Japan. However, the US is growing in awareness and appreciation for Black Cod.
Similar to salmon in size and shape, the fish has dark grey/greenish skin and very small scales. Its pearly white flesh turns more opaque when cooked. They mature quickly and have long life spans, especially in the very deep and cold waters of Alaska. That means they can reproduce early and long, making them a good sustainable seafood choice.
Their long lifespan enables the Black Cod to store a lot more fat in the form of omega-3’s. They have the highest omega-3 content of any white fish, even higher than many species of salmon. This makes the fish very healthy and the high fat content also gives Black Cod its unique silky texture and rich, buttery flavor. Hence, its name, Butterfish.
Black Cod is so velvety and soft that it’s near impossible to fry it or it will fall apart. Though fatty, the fish doesn’t have the strong taste of fat fish like tuna or mackerel. It can be grilled, smoked, broiled, poached, roasted or sautéed. It’s unique texture and flavor profile is enhanced by Asian cooking techniques, such as soy, ginger and miso marinades.
A classic Japanese dish, Black Cod with Miso (or simply Miso Cod), is served at many formal Japanese restaurants. The dish was made famous worldwide by the acclaimed fine Japanese restaurant chain Nobu, in particular, chef Nobu Matsuhisa. Gindara is known to the Japanese as Black Cod. It comes from the Japanese word, “gin” which means silver, referring to the skin color. When freshly caught, the fish looks black-silvery, but the fleshy part is perfectly white. It still is the same fish, succulent, fat-rich, and healthy owing to its high Omega 3 content.
Going for Gindara in Seattle
Dining on fish and minding your Omega-3s? Then go for Gindara Miso-yaki at I Love Sushi in Seattle. Ours is the delightful and delicious miso-yaki styled cod fish you will rave about. Only here on Lake Union.