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Red Alfonsino / Kinmedai 金目鯛
Frozen, Whole fish, Gutted, Scale On, 700g/pc, Origin : Japan
Red Alfonsino / Kinmedai (金目鯛) is delicate and tender, with good fat content for a shiromi and the taste is mild yet full of umami flavors.
The best way to cook this product is simmered in broth (nitsuke), partially dried and then grilled (himono), or grilled fresh (shioyaki).
Red Alfonsino / Kinmedai (金目鯛) Information
Texture: Very Tender. Almost Melts in your Mouth Taste: Light, Clean, Tender, Silky
Common Names: Imperador, Golden Eye Sea Bream, Kinmedai
Kinmedai (金目鯛）is the Japanese name for these red fish with large eyes.
‘Kinme’ (金目) means ‘golden eye’ in Japanese, and ‘dai’ (鯛）is the Japanese word for ‘sea bream’ (although kinmedai are actually unrelated to sea bream). In English, the fish are called ‘splendid alfonsino.’
Kinmedai are deep water fish, typically residing between 400 and 600 meters below the surface.
This is what gives them their distinctively large eyes that sometimes appear to have a golden color.
Red Alfonsino / Kinmedai (金目鯛) Taste
Kinmedai season is said to be in the winter, although the fish have the highest fat content (fat = delicious) right before laying their eggs in late spring.
Kinmedai is a white-fleshed fish with a fairly high fat content and balanced flavor.
The meat is not overly fishy, but is rich with umami flavor. Thus, kinmedai is highly versatile, and is prepared in a wide variety of ways.
The fish is often simmered in broth (nitsuke), partially dried and then grilled (himono), grilled fresh (shioyaki), or prepared as sashimi or sushi.
Another characteristic of kinmedai is its thin skin that is often eaten, even when served raw.
- Wild Catching Fish
- Whole Fish
- Scale On
- Weight indicated is the minimum what you will receive
Simmered Kinmedai (Kinmedai no NITUKE 金目鯛の煮付け)
2 kinmedai fillets
1 knob ginger
green vegetables your choice (naganegi)
70 mL sake
200 mL water
2 tbsp mirin
1 tbsp sugar
2 tbsp soy sauce
- Cut an X into the skin of the fillets.Julienne the ginger.
- Mix the simmering ingredients in a saucepan and bring to a boil. Add the kinmedai fillets, skin side up.
- When the bottom of the fish starts to turn an opaque white, add the ginger.
- Cover with a drop lid and simmer on medium heat for about 15 minutes, scooping the broth over the fish occasionally – do not flip over the fish as it might break apart!
- Add the green vegetables of your choice to give a nice contrast in colour, and continue to cook until the fish has absorbed all the broth.