Gindara 3pcs (300g)

Known as the “fatty tuna of white fish”

Gindara has a rich, buttery taste with a smooth, silky texture. It can be used in many ways, from grilling, cooking congee, steaming, to even baked.

image credits from theAsianparent, Salu Salo recipes

Aside from its unique taste and quality, it is also rich in omega-3 fatty acids, proteins, vitamins, and minerals.

It has several health benefits including improving our immune system, reducing bad cholesterol, and maintaining a healthy heart.
*benefits may differ to each individuals

High-quality, popular fish in Japan

High-quality gindara is freshly caught in Alaskan waters, and frozen immediately on board, and carefully processed in Japan for consumption.

In recent years, the quality of gindara is even more consistent, and has become a popular fish in Japan.

This gindara is also the same quality used by chefs in Japanese restaurants!

Comments from J Passport’s CEO

“Many Japanese chefs choose and recommended this to me!”

“Same product supplied to many Japanese cuisine restaurants”

Gindara recipes

There are many ways you can enjoy gindara.

Let us show you our favourite Japanese recipes for gindara. Please try it! 

Gindara Teriyaki

Ingredients

• Gindara (2 slices)
• Sake (1 tablespoon)
• Mirin  (1 tablespoon)
• Sugar  (1 tablespoon)
• Soy sauce (2 tablespoon)
• Water (50ml)

Preparation

1. Wipe off excess water from Gindara with kitchen paper.
2. Add seasonings to a pot and bring to a boil over medium heat.*
3. Add Gindara and simmer over medium heat.
4. When Gindara is cooked through and the liquid has reduced, remove from heat.
5. Place it on the plate and, done!!
   *Instead of making Teriyaki sauce on your own, you can use the pre-made teriyaki sauce as well!!

Acqua Pazza

Ingredient

• Gindara (2 slices)
• Mussels（5-8）
• Olive oil to taste
• 1 red pepper
• 2 cloves garlic
• White wine（150cc）
• Water（150cc）
• Salt and pepper to taste

Preparation

1. Pan-fry Gindara on both sides in olive oil. At that time, add the chili pepper and garlic.
2. Add water, white wine, and mussels to the pan in order.
3. Cover and simmer over medium heat for 10 minutes, then season with salt and pepper to taste and done!

Meuniere

Ingredients

• Gindara (2 slices)
• Boiling water proper 
• Ice water 
• Herb salt to taste
• Flour (1 tablespoon)
• Olive oil to taste

Preparation

1. Rinse Gindara in water and place in a bowl.
2. Cover with boiling water and wait 1 minute.
3. Remove the hot water from the bowl, add enough ice water to cover the bowl, and wait 30 seconds.
4. Remove water and pat dry with kitchen paper.
5. Sprinkle it with herb salt and let sit for 10 minutes.
6. Sprinkle with flour and pan-fry both sides with olive oil and done!

About Gourmet Global

Gourmet Global was co-founded by two directors (Alex Saito, Lee Scott) with roots in Canada and Japan.

This is the story behind Gourmet Global's emphasis on connecting with local producers across borders, both on the beaches all over Japan and overseas.

Delivering a sense of taste from person to person, from the sea to the tip of your tongue with a team that you can say is typical of Gourmet Global.

Director Alex Saito used to eat salty sockeye salmon grilled by his grandmother in Japan daily when he was young. Now he proudly sports a fisherman's beard and uses his boyhood sense of smell to visit port towns, sniff out the best restaurants, interact with the locals, and expand his connections.

Director Lee Scott was born in Vancouver, Alaska, where the climate is blessed with beautiful natural surroundings and the mountains were my backyard when he was a child. He has been in Japan for more than 30 years and is such an expert in Japanese food that he even makes his own homemade miso! He has friends who are fishermen and producers.

In the evening, both enjoy the best sashimi and a glass of sake brought back from Japan.