Gindara

Gindara, also known as black cod, blue cod, blue fish, candle fish, coal cod, coalfish, alaska cod, skil, beshow, resides in muddy areas in the depth of 1000 to 9000 feet deep. 

It is interesting to note though that Gindara doesn't belong to the cod family at all. Thus its common name is sable fish . 

They are native to deep sea waters along the western coast of Southern California, Canada, Being Sea, Southern Japan and Alaska. 

Its diet consists of squid, small fishes and jelly fish. It has a long lifespan of up to 94 years.  

It also has a long, sleek, and elongated body of 100cm (1meter) in length and weighs up to 10 lbs. It has dark grey to green skin with dark brown, black or grey scales and white flesh. It is loaded with amino acids, fatty acids, vitamins and minerals.

 

 

While Gindara is associated with fine dining and japanese food and is very popular among chefs such as the legendary Chef Npbuyuki Matsushita, who's the creator of the famous Miso Black Cod, yet it's a fish that can be easily enjoyed by households.  

Health Benefits:

Gindara provides buttery taste and texture and has high levels of omega 3 fatty acids, EPA and DHA making it a good choice for both children and adults. 

Gindara is often baked, broiled, poached, grilled and pan-fried. It can also be dried, salted and smoked. Locally, it can be bought in either steak or portions.