Black Sablefish
Any fish that are not "straight", have severe skin abrasions, abnormal structure, or colour, are not selected and go to another grade. Quality control is done weekly to ensure flavour, clean flesh, and flesh consistency.
Delicate, Firm, Exquisite
Quick Facts
Commonly Known As:
Gindara Sablefish, Black Cod
-
Species Name
Cod
-
Latin Name
Anoplopoma fimbria
-
Origin
West Coast of Canada
-
Harvest Method
Net Caught
-
Range & Habitat
Canada
-
Producer
Gindara
Range & Habitat
Gindara
Gindara is a partnership for community. The Kyuquot/Checleset First Nation granted permission to operate in its territory 20 years ago. Recognizing and ensuring the environmental stewardship of its territory, Gindara has become the largest employer in the Kyuquot/Checleset community. Not just providing a job, but an opportunity for the future of its people, within their traditional territory.
Cultured on the West Coast of Canada, Gindara's pristine ocean currents are not influenced by the use of antibiotics or other chemicals. Gindara Sablefish is native to its environment and live in very low densities in harmony with nature, not bringing excess or pressure to its balance.
Gindara is 20 years of passion for Sablefish in the environment. Gindara Sablefish prefer to spend their lives in deepwater, away from parasites like sea-lice. Deep fjords provide powerful currents to exchange nutrients and oxygen. Egg to plate traceability ensure Gindara Sablefish adheres to the Green Rated production methods of the Seafood Watch program for sustainable seafood.
You Might Also Like These
Sweet, Mild, Light, Flakey
Vermillion is hugely admired by coastal Chefs. The Vermillion Snapper have the incredible qualities of True American Reds, with a smaller size and price tag. The diet of the Vermillion Snapper deviates from its larger cousin. The diet consists primarily of bottom dwelling invertabrates which lends to a very sweet finish. The culinary applications of this species is as broad as the species' dispersion along the Eastern Seaboard. Sizes range from 1 - 4 lbs and the fillets from medium fish are perfect portion ready. The smaller fish allow for a phenomenal "Whole Fish" presentation. The petite bone structure is perfect for the diner and easily filleted tableside by the server. Get excited. This is a great species and a wonderful food fish. Ceviche, Saute, Pan Roast, Broil, Sous Vide.
Rich, Creamy, Light, Flakey
It is found from tide pools to 600 feet deep in the water column, in and around rocky structures, hard bottoms, and occasionally over mud and sand bottoms. The California Scorpionfish is normally between 7 and 14 inches in length, reaching a maximum of 17 inches. It resides on the bottom during daylight hours but becomes a voracious predator during the night, feeding on small crabs, small fish, octopi, and shrimp. With deep water habitats and a varied diet, The Sculpin boasts a creamy and light complexity that is sure to please the pickiest fish eater. Save those BONES. California Sculpin makes one flavorful Fume.
Rich, Succulent, Moist, Flaky
Warehou are a familial linked to Trevally and Jacks. They have a flavor that is lighter than their cousins. Warehou resemble Bluenose in texture and moisture with a more complex flavor. Cooking methods are as vast as the culinary imagination. Light yet complex flavors invite a multitude of components in preparation. This is a limitless species that wow guests. Strong populations abound in New Zealand.