Black Cod (also known as Sablefish, Butterfish, Bluefish, Blue Cod, Candlefish or Gindara) is prized by chefs around the world (particularly in Japan) for its mild and gentle flavor, contrasting black skin which crisps up beautifully when pan-seared, and soft, moist texture.
Lean, with a large flake, black cod fillets are a very faint pink when raw and opaque white once cooked. The eating quality of this fish is excellent with any embellishment; however it is often prepared with a combination of Asian flavors, such as citrus, ginger and soy sauce.
