{"id":4651,"date":"2024-03-06T14:41:29","date_gmt":"2024-03-06T05:41:29","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=4651"},"modified":"2025-11-13T10:08:19","modified_gmt":"2025-11-13T01:08:19","slug":"black-cod-gindara","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/black-cod-gindara\/","title":{"rendered":"Black cod (Gindara)"},"content":{"rendered":"
\"Gindara

The appearance of Gindara<\/p><\/div>\n

Common name: Black cod, Blue cod, Candlefish, Coal cod<\/span>, Coalfish, Sablefish<\/span><\/p>\n

Japanese name: Gindara<\/span> (\u9280\u9c48)<\/span><\/p>\n

French common name: Charbonnier commun, Morue charbonni\u00e8re, Morue noire<\/span><\/p>\n

German common name: Kohlenfisch, S\u00e4belfisch<\/span><\/p>\n

Italian common name: Carbonaro dell’Alaska<\/span><\/p>\n

Spanish common name: Bacalao negro<\/span><\/p>\n

Portuguese common name: Peixe-carv\u00e3o-do-Pac\u00edfico<\/span><\/p>\n

Russian common name: \u0423\u0433\u043e\u043b\u044c\u043d\u0430\u044f \u0440\u044b\u0431\u0430<\/span><\/p>\n

Scientific name: Anoplopoma fimbria (Pallas, 1814)<\/span><\/span><\/p>\n

Nigiri sushi detail: Black cod (Gindara)\u00a0Nigiri sushi<\/a><\/span><\/p>\n

\"A

The appearance of Black cod (Gindara) nigiri<\/p><\/div>\n

Characteristics:<\/span><\/p>\n

Gindara (Black cod), despite its cod name, is not classified as a member of the cod family, but is more closely related to Ainame (Green ling) and Hokke<\/span> (Okhotsk atka mackerel). It is distributed from Hokkaido to the Bering Sea and off the coast of California. Adults live mainly on continental shelf slopes at depths of 200~900m. The body length is about 90 cm. The body is slightly oblong and elongated with small scales covering the entire body. Its body color is greenish gray on the dorsal side and milky white on the ventral side.<\/span><\/p>\n

Its production areas include the southeastern Gulf of Alaska and Canada. until the 1980s, it was positioned as an inexpensive delicatessen fish, but in recent years, its popularity in China and other Asian countries has increased, and it has been promoted to a high-end fish. In addition, aquaculture has recently begun in North America, and the fish is now being imported to Japan as fresh fish. The white meat, which has no peculiarities and is full of fat, is excellent grilled, marinated in miso, or marinated in sake lees. Fresh ones are also delicious as sashimi.<\/span><\/p>\n

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Common name: Black cod, Blue cod, Candlefish, Coal cod, Coalfish, Sablefish Japanese name: Gindara (\u9280\u9c48) French common name: Charbonnier commun, Morue charbonni\u00e8re, Morue noire German common name: Kohlenfisch, S\u00e4belfisch Italian common name: Carbonaro dell’Alaska Spanish common name: Bacalao negro Portuguese common name: Peixe-carv\u00e3o-do-Pac\u00edfico Russian common name: \u0423\u0433\u043e\u043b\u044c\u043d\u0430\u044f \u0440\u044b\u0431\u0430 Scientific name: Anoplopoma fimbria (Pallas, 1814) Nigiri sushi detail: Black cod (Gindara)\u00a0Nigiri sushi Characteristics: Gindara (Black cod), despite its cod name, is not classified as a member of the cod family, but is more closely related to Ainame (Green ling) and Hokke (Okhotsk atka mackerel). It is distributed from Hokkaido to the Bering Sea and off the coast of California. Adults live…<\/p>\n","protected":false},"author":2,"featured_media":4653,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[19],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/4651"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=4651"}],"version-history":[{"count":16,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/4651\/revisions"}],"predecessor-version":[{"id":8183,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/4651\/revisions\/8183"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/4653"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=4651"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=4651"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=4651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}