Kinme Dai(金目鯛)/Splendid Alfonsino – Winter Fish in Japan

Kinme Dai(金目鯛)/ Splendid Alfonsino

Kinme Dai(金目鯛)/ Splendid Alfonsino

There are many kinds of fishes with the word « 鯛(Tai)/Sea Bream » in Japan, such as 真鯛(Ma Dai)/Red Sea Bream金目鯛(Kinme Dai)/Splendid Alfonsino甘鯛(Ama Dai)/Tilefish, just to name a few. When we, especially old people, say just « 鯛(Tai)« , we generally mention 真鯛(Ma Dai)/Red Sea Bream. This is because 真鯛(Ma Dai)/Red Sea Bream is served for auspicious occasions, such as wedding, happy birthday and graduation day etc. But, in my case, I love much more 金目鯛(Kinme Dai)/Splendid Alfonsino than 真鯛(Ma Dai)/Red Sea Bream. This is because 金目鯛(Kinme Dai)/Splendid Alfonsino is redder and brighter than 真鯛(Ma Dai)/Red Sea Bream.金目鯛(Kinme Dai)/Splendid Alfonsino’s season is December to February , Winter. It’s a pricey fish. I can hardly see 金目鯛(Kinme Dai)/Splendid Alfonsino at supermarket. So, I headed to Kakujō Gyorui(角上魚類) which I previously posted about. Just one 金目鯛(Kinme Dai)/Splendid Alfonsino costs 1,200 yen. If you eat 金目鯛(Kinme Dai)/Splendid Alfonsino at a restaurant, it will cost 3,000 yen. That’s why I cook by myself. The big difference between chefs’ cooking and my cooking is that chefs have a big kitchen utensil to scoop up this fish, around 40cm(15.8inches), without crumbling. So, you can enjoy a whole fish in a good figure.  The best way to cook 金目鯛(Kinme Dai)/Splendid Alfonsino is simmering. As I mentioned  Suketō Tara(助宗だら)/Alaska Pollock in my blog, eyeballs and flesh around eyes and mouth are so yummy. The taste of eyeballs looks like egg.

Kinme Dai(金目鯛)/Splendid Alfonsino - Cooked by me

Kinme Dai(金目鯛)/Splendid Alfonsino – Cooked by me

Picture Menu(Cooked by Me)

  • Simmered 金目鯛(Kinme Dai)/Splendid Alfonsino , brocollini and burdock root in broth flavored with sugar, mirin, sake and soy sauce.
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