Description
赤甘鯛 AKA AMADAI - FRESH WILD RED TILEFISH - Branchiostegus japonicus
Location
Yamaguchi or Fukui
Size/Weight
1-1.5 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Aka Amadai has a delicate, moderately fatty flesh with a sweet, refined flavor. Its meat is soft and creamy, similar to Seabream, but with a sweeter, elegant taste.
Availability/Seasonality
The best time to enjoy Aka Amadai is from October to March, when the fish is at its peak freshness.
About
Aka Amadai, also known as Red Tilefish, is a prized catch in the southern waters of Japan. It belongs to the Seabream family but is distinct in shape, having a rectangular body and a nearly square-shaped head. Its scales are large but not as thick as typical Seabream. In Kyoto, it’s known as "Guji" and is highly regarded among Kaiseki chefs for its premium quality. The fish is caught sustainably using the long-line method, ensuring minimal bycatch.
Flavor and Cooking Methods
This versatile fish can be enjoyed in various ways, including steamed, grilled, fried, or as a soup. It’s often served raw for sashimi and nigiri. The traditional "Matsukasa-Yaki" or pine-cone grilling method crisps up the delicate scales, creating a unique and crunchy texture that pairs perfectly with the tender flesh.
Culinary Prestige
Aka Amadai is a top-tier ingredient in high-class Japanese cuisine, especially in Kyoto. Its subtle sweetness and texture make it a standout choice for chefs aiming to create exquisite dishes.
Nutritional Value
Aka Amadai is rich in protein, essential vitamins, and minerals, making it a healthy yet flavorful choice.
Summary
Aka Amadai stands out for its soft, sweet flesh and culinary versatility. Whether prepared raw, steamed, or grilled, its unique texture and flavor profile make it a highly sought-after fish in gourmet Japanese cuisine.Â
Location
Yamaguchi or Fukui
Size/Weight
1-1.5 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Aka Amadai has a delicate, moderately fatty flesh with a sweet, refined flavor. Its meat is soft and creamy, similar to Seabream, but with a sweeter, elegant taste.
Availability/Seasonality
The best time to enjoy Aka Amadai is from October to March, when the fish is at its peak freshness.
About
Aka Amadai, also known as Red Tilefish, is a prized catch in the southern waters of Japan. It belongs to the Seabream family but is distinct in shape, having a rectangular body and a nearly square-shaped head. Its scales are large but not as thick as typical Seabream. In Kyoto, it’s known as "Guji" and is highly regarded among Kaiseki chefs for its premium quality. The fish is caught sustainably using the long-line method, ensuring minimal bycatch.
Flavor and Cooking Methods
This versatile fish can be enjoyed in various ways, including steamed, grilled, fried, or as a soup. It’s often served raw for sashimi and nigiri. The traditional "Matsukasa-Yaki" or pine-cone grilling method crisps up the delicate scales, creating a unique and crunchy texture that pairs perfectly with the tender flesh.
Culinary Prestige
Aka Amadai is a top-tier ingredient in high-class Japanese cuisine, especially in Kyoto. Its subtle sweetness and texture make it a standout choice for chefs aiming to create exquisite dishes.
Nutritional Value
Aka Amadai is rich in protein, essential vitamins, and minerals, making it a healthy yet flavorful choice.
Summary
Aka Amadai stands out for its soft, sweet flesh and culinary versatility. Whether prepared raw, steamed, or grilled, its unique texture and flavor profile make it a highly sought-after fish in gourmet Japanese cuisine.Â