Gindara - sashimi black cod belly

The fabled black cod from Alaska (also known as sablefish and in Japan as gindara) has always been a great favourite in Tokyo sushi bars, which have long taken the main share of the catch. It has a silky texture and is rich in oils. Graded thick or thin. The belly does have a very high oil content on from an already oily fish so doe strap in for a full-on in-mouth experience. It's very important to use a very sharp knife when slicing your strip to avoid any damage to the fillet.  

• Sushi grade black cod
• Wild-caught black cod from Alaska or Canada
• Select either thin or thick belly strips