Gindara Black Cod Sablefish Butterfish Saikyo Miso

North Pacific (Alaska, Canada, Japan); Nobu Matsuhisa popularized Saikyo preparation internationally

Gindara (black cod, sablefish, or butterfish—Anoplopoma fimbria) is one of the richest, most buttery fish in Japanese cuisine, valued for its extraordinary fat content (up to 30% by weight) that gives it an almost liquid melt-on-the-tongue quality when properly prepared. Despite its name, gindara is not a true cod but a Pacific deep-sea fish with sweet, rich, white flesh that is enormously forgiving to cook—its fat content prevents drying. The most celebrated preparation is Saikyo miso-marinated gindara, popularized internationally by Nobu Matsuhisa and sometimes called 'miso black cod.' The fish is marinated for 2-3 days in Saikyo miso (sweet white Kyoto miso) mixed with mirin and sake, creating a caramelized, sweet-savory crust when grilled or broiled. The miso penetrates the fatty flesh deeply during the extended marinade, and the combined fats of the fish and miso create an extraordinarily rich, silky interior. Gindara's fat content means it is almost impossible to overcook—a significant advantage over lean white fish. It is also used in stews, braised in sake-dashi, and as an ingredient in nabe. Alaskan and Canadian Pacific waters supply Japan with gindara; domestic Japanese waters also produce some catch.

Extraordinarily rich, buttery; sweet Saikyo miso caramelized crust; silky, almost liquid interior; sweet-savory complex