Black Cod

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• Black Cod (Sablefish, Butterfish, Gindara) — Premium Wild-Caught Seafood

  Black cod, scientifically known as Anoplopoma fimbria, is a prized deep-sea fish commonly marketed as sablefish in the U.S. and Canada and known as gindara in Japanese cuisine. Although often called “cod,” it isn’t a true cod — it’s a unique species celebrated for its rich flavor and luxurious texture. Wikipedia+1

  Wild-caught black cod is a staple in both domestic and international seafood markets. It’s sold fresh, frozen, and smoked, and is available head-on/gutted (H&G) or as skin-on or skin-off fillets, making it versatile for retailers, chefs, and home cooks alike. Wikipedia

  What makes black cod stand out is its buttery, melt-in-your-mouth flesh, thanks to a high oil content that delivers exceptional texture and taste — no wonder it’s a favorite at high-end restaurants and sushi bars around the world.

  Black cod isn’t just delicious — it’s nutrient-dense too. It’s loaded with heart-healthy omega-3 fatty acids, high-quality protein, and essential vitamins and minerals that support overall wellness. NOAA Fisheries+1

  Key highlights:

  • Also known as: Sablefish, Butterfish, Gindara (sushi market name)

  • Wild-caught availability: Fresh, frozen, and smoked products in U.S. and global markets

  • Formats sold: Head-on/gutted (H&G) and fillets

  • Flavor & texture: Rich, buttery, and silky with high oil content

  • Health benefits: High in omega-3s, minerals, and protein for heart, brain, and overall health

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