Frozen. Approximately 900g.
Background:
Gindara, also known as black cod, sablefish, or silver cod, is a deep-sea fish found in the North Pacific Ocean. It's prized for its rich, buttery flavor and delicate texture, making it a popular choice for fine dining and home cooking alike.
Gindara can be cooked in various ways, including grilling, baking, poaching, and steaming. It's often marinated in miso or other sauces before cooking.
Taste:
Gindara is known for its melt-in-your-mouth texture and rich, buttery flavor. It has a slightly sweet taste and is relatively mild compared to other fish.
Suggested Pairing:
Junmai Daiginjo, made from highly milled rice, boasts a smooth texture, floral aromas, and subtle fruity notes. Its elegance and purity match the delicacy of gindara beautifully.
A step down from Daiginjo, Ginjo sake still offers refined flavors and aromas, often with hints of melon, pear, or citrus. Its moderate acidity cuts through the richness of gindara, creating a balanced pairing.
Koshu, an aged sake from Yamanashi prefecture has a complex flavor profile with notes of nuts, dried fruit, and honey. Its earthiness complements the umami of gindara, particularly in grilled or teriyaki preparations.
A fun and unexpected choice, sparkling sake adds a refreshing element to the meal. Its light bubbles and fruity notes cleanse the palate between bites, making it a great pairing for richer gindara dishes like miso-glazed.
Chardonnay from cooler climates like Chablis or Sancerre offers vibrant acidity and mineral notes that cut through the richness of gindara. Look for unoaked Chardonnay to avoid overpowering the fish's delicate flavor.
A lighter-bodied Pinot Noir from Oregon or New Zealand can work well. Its earthy notes and delicate fruitiness complement the umami of gindara without overwhelming it.
P2,800
Frozen. Approximately 900g.
Background:
Gindara, also known as black cod, sablefish, or silver cod, is a deep-sea fish found in the North Pacific Ocean. It's prized for its rich, buttery flavor and delicate texture, making it a popular choice for fine dining and home cooking alike.
Gindara can be cooked in various ways, including grilling, baking, poaching, and steaming. It's often marinated in miso or other sauces before cooking.
Taste:
Gindara is known for its melt-in-your-mouth texture and rich, buttery flavor. It has a slightly sweet taste and is relatively mild compared to other fish.
Suggested Pairing:
Junmai Daiginjo, made from highly milled rice, boasts a smooth texture, floral aromas, and subtle fruity notes. Its elegance and purity match the delicacy of gindara beautifully.
A step down from Daiginjo, Ginjo sake still offers refined flavors and aromas, often with hints of melon, pear, or citrus. Its moderate acidity cuts through the richness of gindara, creating a balanced pairing.
Koshu, an aged sake from Yamanashi prefecture has a complex flavor profile with notes of nuts, dried fruit, and honey. Its earthiness complements the umami of gindara, particularly in grilled or teriyaki preparations.
A fun and unexpected choice, sparkling sake adds a refreshing element to the meal. Its light bubbles and fruity notes cleanse the palate between bites, making it a great pairing for richer gindara dishes like miso-glazed.
Chardonnay from cooler climates like Chablis or Sancerre offers vibrant acidity and mineral notes that cut through the richness of gindara. Look for unoaked Chardonnay to avoid overpowering the fish's delicate flavor.
A lighter-bodied Pinot Noir from Oregon or New Zealand can work well. Its earthy notes and delicate fruitiness complement the umami of gindara without overwhelming it.
Let our recommendations guide you to the ultimate culinary delight.
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