Description
青鯛 AODAI - FRESH WILD BLUE FUSILIER - Caesio caerulaurea
Location
Kagoshima
Size/Weight
2 - 5 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Aodai, also known as the Blue Fusilier, is prized for its delicate, tender white flesh. It offers a harmonious balance of fat and sweetness with a rich umami taste, making it exceptionally flavorful. The meat is mildly sweet, tender, and has a pleasant texture that holds up well in various preparations.
Availability/Seasonality
The Blue Fusilier is typically in season during the summer and autumn months, making it a sought-after fish during these periods. It’s widely found in tropical waters across the Indo-Pacific region, including areas from the Izu Islands, Ogasawara Islands, and regions around Taiwan, extending to the Ryukyu Islands.
About
The Aodai is a species of marine fish belonging to the family Caesionidae and is scientifically known as Caesio caerulaurea. It inhabits coral reef areas, coastal lagoons, and is often found swimming in large schools. This fish has a fusiform body, blue back, and a distinctive golden stripe along its side. It’s known for its versatility in culinary applications and its widespread availability in fish markets across Southeast Asia.
Preparation
Aodai is a versatile fish that shines in many cooking methods. It can be enjoyed raw as sashimi or sushi, which highlights its clean, mild flavor. It’s also well-suited for grilling, frying, broiling with salt, sautéing, or simmering. Its delicate flesh pairs beautifully with a variety of seasonings, and it is equally delicious when used in miso soup or deep-fried.
Summary
Aodai (Blue Fusilier) is a versatile fish with tender, sweet, and umami-rich flesh, perfect for sushi, sashimi, grilling, or frying. Its mild flavor makes it an excellent addition to any seafood dish, offering a delightful balance of sweetness and fat.Â
Location
Kagoshima
Size/Weight
2 - 5 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Aodai, also known as the Blue Fusilier, is prized for its delicate, tender white flesh. It offers a harmonious balance of fat and sweetness with a rich umami taste, making it exceptionally flavorful. The meat is mildly sweet, tender, and has a pleasant texture that holds up well in various preparations.
Availability/Seasonality
The Blue Fusilier is typically in season during the summer and autumn months, making it a sought-after fish during these periods. It’s widely found in tropical waters across the Indo-Pacific region, including areas from the Izu Islands, Ogasawara Islands, and regions around Taiwan, extending to the Ryukyu Islands.
About
The Aodai is a species of marine fish belonging to the family Caesionidae and is scientifically known as Caesio caerulaurea. It inhabits coral reef areas, coastal lagoons, and is often found swimming in large schools. This fish has a fusiform body, blue back, and a distinctive golden stripe along its side. It’s known for its versatility in culinary applications and its widespread availability in fish markets across Southeast Asia.
Preparation
Aodai is a versatile fish that shines in many cooking methods. It can be enjoyed raw as sashimi or sushi, which highlights its clean, mild flavor. It’s also well-suited for grilling, frying, broiling with salt, sautéing, or simmering. Its delicate flesh pairs beautifully with a variety of seasonings, and it is equally delicious when used in miso soup or deep-fried.
Summary
Aodai (Blue Fusilier) is a versatile fish with tender, sweet, and umami-rich flesh, perfect for sushi, sashimi, grilling, or frying. Its mild flavor makes it an excellent addition to any seafood dish, offering a delightful balance of sweetness and fat.Â