CHIBIKIDAI / HACHIBIKI - FRESH WILD RUBYFISH - Erythrocles schlegelii
Description
チビキダイ CHIBIKIDAI - FRESH WILD RUBYFISH - Erythrocles schlegelii
aka. ハチビキ HACHIBIKI - BONNETMOUTH
Location
Kagoshima
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Japanese Rubyfish features a firm, yet tender texture with a mild, subtly sweet flavor. Its reddish flesh has a pleasing fatty richness that melts in the mouth.
Availability/Seasonality
This deep-water fish is primarily available from winter to summer. It’s caught in the Indo-West Pacific region, notably around Japan, Taiwan, and northern Australia, at depths of 100 to 400 meters.
About
Also known as the Pacific Rover, the Japanese Rubyfish stands out with its bluish-grey to reddish-orange body and silvery-pink underside. While not a common sushi ingredient, it is sought after by chefs for its unique coloration and flavor. It’s part of the bonnetmouth family, which are often found in deeper waters. Despite its striking red flesh, it’s classified as a whitefish (shiromi) in Japanese cuisine.
Preparation
Japanese Rubyfish is versatile and can be served as sushi or sashimi. Its firm texture holds up well when grilled or pan-seared, and it can be marinated to enhance its natural flavors. The fish's delicate flesh also works beautifully when lightly seasoned and served raw.
Nutritional Value
Rich in protein, omega-3 fatty acids, and essential minerals, Japanese Rubyfish is a nutritious choice. Its healthy fat content makes it both flavorful and beneficial for a balanced diet.
Selection and Storage
Choose Japanese Rubyfish with vibrant skin and a fresh ocean scent. Store it on ice or in the refrigerator, and consume within 1-2 days for optimal freshness. If frozen, thaw gently in the fridge to maintain quality.
Summary
The Japanese Rubyfish is a deep-water gem known for its firm, slightly fatty flesh and vibrant red hue. Ideal for sushi or sashimi, it offers a subtle, sweet flavor that’s perfect for those looking to explore unique and premium seafood options.
aka. ハチビキ HACHIBIKI - BONNETMOUTH
Location
Kagoshima
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Japanese Rubyfish features a firm, yet tender texture with a mild, subtly sweet flavor. Its reddish flesh has a pleasing fatty richness that melts in the mouth.
Availability/Seasonality
This deep-water fish is primarily available from winter to summer. It’s caught in the Indo-West Pacific region, notably around Japan, Taiwan, and northern Australia, at depths of 100 to 400 meters.
About
Also known as the Pacific Rover, the Japanese Rubyfish stands out with its bluish-grey to reddish-orange body and silvery-pink underside. While not a common sushi ingredient, it is sought after by chefs for its unique coloration and flavor. It’s part of the bonnetmouth family, which are often found in deeper waters. Despite its striking red flesh, it’s classified as a whitefish (shiromi) in Japanese cuisine.
Preparation
Japanese Rubyfish is versatile and can be served as sushi or sashimi. Its firm texture holds up well when grilled or pan-seared, and it can be marinated to enhance its natural flavors. The fish's delicate flesh also works beautifully when lightly seasoned and served raw.
Nutritional Value
Rich in protein, omega-3 fatty acids, and essential minerals, Japanese Rubyfish is a nutritious choice. Its healthy fat content makes it both flavorful and beneficial for a balanced diet.
Selection and Storage
Choose Japanese Rubyfish with vibrant skin and a fresh ocean scent. Store it on ice or in the refrigerator, and consume within 1-2 days for optimal freshness. If frozen, thaw gently in the fridge to maintain quality.
Summary
The Japanese Rubyfish is a deep-water gem known for its firm, slightly fatty flesh and vibrant red hue. Ideal for sushi or sashimi, it offers a subtle, sweet flavor that’s perfect for those looking to explore unique and premium seafood options.