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. These strips are cut from the thick upper loin of the black cod. Buying a larger strip will give you more flexibility when slicing the sashimi to shape for your sushi. Black cod is very high in oil and has a creamy texture and taste.
- Wild black cod from Canada or Alaska
- Sashimi-grade black cod that's safe for raw eating
- Sashimi strips cut from the thick upper loin