This black cod is fermented for almost a week in the lees of sake (the residue from sake production). This so-called ‘kasuzuke’ is a traditional Japanese preparation method for various types of vegetables and fish. The rich and slightly bitter sake taste works its way with the juices of the cod and elevates the taste of the fish to a whole nother level. In Japanese, the literal translation of Gindara is ‘silver cod’ instead of ‘black cod’ and when you’ll try it you’ll know why.
Weight: 200gr, 2 fillets
Ingredients: Black Cod, Rice Wine, Soybean Paste
Country of origin: Alaska (Wild)
Allergens: Black Cod, Rice Wine, Soybean, Wheat
*Keep in freezer (-18℃)
Defrost and cook in preheated oven at 230℃ for 7 minutes