Known in Japan as Gindara, Black Cod, or sablefish, occupies a position of extraordinary prestige in both Japanese and Western fine dining. Sourced from the cold, deep waters of the USA, where it thrives in the nutrient-rich Pacific, this is a fish whose reputation has been built entirely on the exceptional quality of its flesh.

What sets Black Cod apart from virtually every other white fish is its fat content, among the highest of any fish in the sea, distributed so evenly throughout the flesh that every bite is an experience of pure, melting richness. The texture is silky and yielding, with a clean, buttery depth of flavour that has made it the defining ingredient of the celebrated miso-marinated black cod of modern Japanese fine dining.

Roasted, grilled, poached in dashi, or simply pan-seared, it performs at the very highest level in every context. Delivered whole and gutted across two generous sizes, 4 to 5Lbs and 5 to 7Lbs, it offers excellent yield and maximum flexibility for professional kitchens.

Why choose Sea House Black Cod Whole Gindara?

• Rich flesh. Buttery and among the highest fat content of any fish.
• Silky texture. Melt-in-the-mouth flesh, unrivalled in depth and refinement.
• Fine dining icon. The essential ingredient of miso-glazed Gindara.
• Two sizes. Consistent quality across every portion requirement.
• Nutritious. Rich in omega-3 fatty acids, as wholesome as it is exceptional.