Black cod is the common market name for sablefish (Anoplopoma fimbria), a deep, cold-water fish caught along the North Pacific coast from California to Alaska and Japan. Despite the name, it is not a true cod; it earns the nickname from its dark skin, and its high fat content gives the flesh a rich, buttery flavor and soft, flaky texture. It suits cooking methods that preserve moisture, such as baking, broiling, slow-roasting, or steaming, and holds up well to bold marinades. It is especially prized in Japanese cooking, where it is called gindara and traditionally prepared miso-marinated (saikyo-yaki), coated in a sweet miso paste and broiled or grilled until caramelized. Sablefish populations on the Pacific coast are generally well managed, making it a commonly cited sustainable seafood choice.