Black Cod (Gindara/Sablefish) Fillet — Skin-on, Frozen

₱ 2,315 /kg

Black Cod (Anoplopoma fimbria), known as Sablefish in North America and commonly called Gindara in Japanese cuisine, is prized for its naturally rich oil content, tender texture, and delicate flakes. These frozen, skin-on fillets are suited to a range of preparations, including baking, broiling, steaming, air frying, and pan-searing.

Naturally rich in omega-3 fatty acids, Black Cod pairs well with white miso, mirin, soy sauce, ginger, citrus, and light herb-based seasonings.

Chef’s Tips:

Ideal for Marinades: Black Cod's naturally high oil content pairs particularly well with sweet or savory marinades such as miso, mirin, sake, soy sauce, and ginger-based marinades.
Pat Dry Before Cooking: Drying thawed fillets thoroughly helps improve browning when pan-searing or air frying.
Finish Under the Broiler: For miso-marinated preparations, briefly broiling after baking helps caramelize the glaze and develop additional flavor.

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Product FAQs

What is Black Cod?

Black Cod (Anoplopoma fimbria) is a deep-water North Pacific fish commonly known as Sablefish in North America and Gindara in Japanese cuisine. While it shares the name "cod," Black Cod is biologically distinct from Atlantic and Pacific cod species.

How does Black Cod compare to Chilean Sea Bass?

Black Cod generally has a softer texture and finer flakes, while Chilean Sea Bass is typically characterized by larger, firmer flakes. Both fish are known for their rich taste and naturally oily flesh.

Is gindara fish healthy?

Yes. Black Cod (Gindara) is a source of protein and omega-3 fatty acids, which are important components of a balanced diet. Its naturally rich fat content contributes to its buttery texture and flavor. The overall nutritional value of a serving also depends on portion size and how the fish is prepared, particularly when adding salty sauces, butter, or sweet marinades.

Culinary Uses & Everyday Applications

Black Cod adapts well to both traditional Japanese preparations and modern seafood recipes.

🍱 Miso-Marinated Black Cod (Gindara)

Marinate with white miso, mirin, and sake, then bake and broil until lightly caramelized.

🥢 Soy-Ginger Steamed Gindara

Steam gently with sliced ginger, scallions, and light soy sauce. Finish with sesame oil for an aromatic seafood course.

🍋 Pan-Seared Citrus Butter Cod

Pat dry and pan-sear in extra virgin olive oil, then spoon over warm garlic-herb butter and fresh lemon juice before serving.

How to Prepare & Cook Black Cod (Gindara) Fillets

Oven Baking & Broiling From Thawed: Preheat the oven to 200°C. Arrange thawed, seasoned or marinated fillets on a foil-lined tray, with the glaze facing up. Bake for approximately 10–12 minutes, depending on thickness. If desired, broil for an additional 1–2 minutes, watching closely to prevent the glaze from burning.

Steaming From Thawed: Place thawed fillets on a heatproof plate with ginger and scallions in a covered steamer. Steam over simmering water for approximately 8–12 minutes, depending on thickness.

Air Frying From Thawed: Preheat the air fryer to 190°C. Place thawed, seasoned or lightly glazed fillets in the basket and cook for approximately 8–11 minutes, adjusting for thickness and appliance performance. Use parchment paper only if compatible with the appliance.

Pan-Searing After Thawing: Thaw completely in the refrigerator and pat thoroughly dry. Heat a small amount of oil in a skillet over medium to medium-high heat. Cook for approximately 3–4 minutes per side, adjusting for thickness, until lightly browned and cooked through.

*Cooking times are estimates and vary with fillet thickness, appliance, and starting temperature. For food safety, cook fish to an internal temperature of 63°C (145°F) at the thickest part, confirmed with a food thermometer.

Recipe: Broiled Miso-Glazed Black Cod (Gindara)

5 min prep | 30 min marinating | approximately 12 min cook

Ingredients:

500 g Black Cod (Gindara) Fillets, thawed
3 tbsp white miso paste
2 tbsp mirin
2 tbsp sake
1 tbsp granulated sugar or honey
1 tsp sesame oil
Sliced scallions, for serving
Toasted sesame seeds, for garnish

Directions:

Prepare Marinade: Whisk together the white miso paste, mirin, sake, sugar, and sesame oil in a bowl until completely smooth.

Marinate the Fish: Pat the thawed Black Cod dry and coat evenly with the miso marinade. Refrigerate for at least 30 minutes (or up to 24 hours).

Bake & Broil: Preheat oven to 200°C. Wipe off excess marinade, arrange on a foil-lined baking sheet, and bake for 10–12 minutes. Broil on high for 1–2 minutes to caramelize the top.

Serve: Rest briefly, garnish with sliced scallions and toasted sesame seeds, and serve warm alongside steamed jasmine or sushi rice.

Black Cod

Reference Nutritional Values (raw flesh)	Per 100 g	% DV*
Calories	195 kcal	10%
Total Fat	15 g	19%
Saturated Fat	3.2 g	16%
Cholesterol	49 mg	16%
Sodium	56 mg	2%
Total Carbohydrates	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	—
Protein	13 g	26%
Calcium	35 mg	3%
Iron	1.3 mg	7%
Potassium	358 mg	8%