Gindara Sablefish (Black Cod)

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  • Riviera Seafood Club's Gindara Sablefish (Black Cod), scientifically named Anoplopoma fimbria, is sustainably farmed in the pristine waters of Kyuguout Sound, British Columbia. Prepared as a filet, our Black Cod will offer your taste buds a buttery and rich umami flavor, complemented by an elegant velvety texture. Known simply as Gindara in Japanese, this tasty fish delivers its coveted flavor profile due to its high fat content. Riviera's Black Cod is a green-rated species by the Monterey Bay Aquarium that can be served both raw or cooked.

    All orders of Gindara Sablefish are individually packaged and shipped using overnight express delivery. Riviera's Gindara will arrive wrapped in food-grade absorbent paper within an individualized loin bag. If you desire to use Gindara for sashimi, it must be stored in the refrigerator immediately upon arrival. For raw consumption, eat within one to two days. Any time past this window, the portion will be searing, poke, or cooking grade. (Keep in mind that freezing sashimi grade fish does slowly diminish the quality of the meat as the cell membrane is not well maintained in conventional home freezers). For best results, eat properly stored frozen portions within one to two months of arrival.

    How To Skin and Debone Gindara Sablefish (Black Cod)

    • Species: Black Cod
    • Scientific Name: Anoplopoma fimbria
    • Japanese Name: Gindara
    • Alternative Names: Sablefish, Butterfish
    • Cut: Filet; skin-on, small bones-in
    • Flavor: Buttery and Rich Umami
    • Texture: Velvety
    • Source: Farmed in or near Vancouver, BC
    • Sustainable: Yes
    • Packaged: Fresh (not frozen)
    • Sushi Grade: Yes
    • Recommended Preparation: Sashimi, Sushi, or Grilled
  • Fresh Gindara Black Cod can be stored in the refrigerator for sashimi use immediately upon arrival. For raw consumption, eat within 1-2 days. Any longer, the portion will be searing, poke, or cooking grade.

    You can also freeze these portions immediately upon arrival and store for up to one week for sashimi or poke use or 14 days for all cooked preparations. (Keep in mind that freezing sashimi grade fish does slowly diminish the quality of the meat as the cell membrane is not well maintained in conventional home freezers). For best results, eat properly stored frozen portions within 1-2 months of arrival.