In Mexico, the fish commonly referred to as "black cod" is the Sablefish (Anoplopoma fimbria), known locally as bacalao negro.
Identifying the "Bacalao Negro"
The Sablefish, scientifically classified as Anoplopoma fimbria, is the species recognized as "black cod" and "bacalao negro" in Mexico. This remarkable fish is a member of the Sablefish Family or Anoplopomatidae Family.
Here's a quick look at its naming:
| Common Name (English) | Common Name (Mexico) | Scientific Name | Family |
|---|---|---|---|
| Black Cod | Bacalao Negro | Anoplopoma fimbria | Anoplopomatidae / Sablefish Family |
| Sablefish |
For more details on marine life in the region, resources like Mexican Fish provide comprehensive information.
Characteristics and Culinary Appeal
The Sablefish is highly prized for its rich, buttery flavor and delicate, flaky texture, making it a favorite among chefs and seafood enthusiasts worldwide. Its high fat content contributes to its succulent taste and versatility in various culinary preparations, from grilling to smoking.
Global Context
The Anoplopomatidae Family, to which the Sablefish belongs, is quite exclusive. Globally, this family comprises only two species, each placed in a different genus, highlighting the unique nature of the Sablefish within its lineage.
