Description
エビスダイ EBISUDAI - FRESH WILD SOLDIERFISH - Ostichthys japonicus
Location
Nagasaki
Size/Weight
2 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Japanese Soldierfish has a firm, yet tender texture with a slightly sweet, delicate flavor. Its flesh is lean and offers a mild taste, making it versatile for various preparations.
Availability/Seasonality
This species is typically found in the West Pacific, ranging from southern Japan to the Andaman Islands and near Australia. It can be sourced throughout the year, but it's most abundant from late spring to summer.
About
Known as "Ebisudai" in Japan, the Japanese Soldierfish is admired for its striking red hue and distinct V-shaped groove between the nasal bones. The fish can grow up to 45 cm in length and features scales that are rough and quite hard, providing a unique appearance. It inhabits coastal waters at depths of 90 to 240 meters and is part of the Holocentridae family. Its distinctive color and flavor make it a popular choice for sushi chefs and seafood enthusiasts.
Preparation
Japanese Soldierfish is commonly served as sushi or sashimi, where its vibrant red color shines. It can also be grilled, steamed, or lightly fried to enhance its delicate flavor. When serving raw, a touch of soy sauce and wasabi elevates its natural sweetness.
Nutritional Value
Rich in protein and low in fat, this fish offers a healthy option for seafood lovers. It's a good source of omega-3 fatty acids, vitamins, and minerals, making it both flavorful and nutritious.
Selection and Storage
Choose Japanese Soldierfish with vibrant red scales and a fresh ocean scent. Store on ice or in the refrigerator and consume within 1-2 days for optimal freshness. If frozen, thaw slowly in the fridge before preparation.
Summary
The Japanese Soldierfish, or "Ebisudai," is a visually striking fish with a mild, sweet flavor. Its bright red color and firm texture make it an ideal choice for sushi, sashimi, or light cooking, offering a delightful experience for those seeking high-quality seafood.Â
Location
Nagasaki
Size/Weight
2 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Japanese Soldierfish has a firm, yet tender texture with a slightly sweet, delicate flavor. Its flesh is lean and offers a mild taste, making it versatile for various preparations.
Availability/Seasonality
This species is typically found in the West Pacific, ranging from southern Japan to the Andaman Islands and near Australia. It can be sourced throughout the year, but it's most abundant from late spring to summer.
About
Known as "Ebisudai" in Japan, the Japanese Soldierfish is admired for its striking red hue and distinct V-shaped groove between the nasal bones. The fish can grow up to 45 cm in length and features scales that are rough and quite hard, providing a unique appearance. It inhabits coastal waters at depths of 90 to 240 meters and is part of the Holocentridae family. Its distinctive color and flavor make it a popular choice for sushi chefs and seafood enthusiasts.
Preparation
Japanese Soldierfish is commonly served as sushi or sashimi, where its vibrant red color shines. It can also be grilled, steamed, or lightly fried to enhance its delicate flavor. When serving raw, a touch of soy sauce and wasabi elevates its natural sweetness.
Nutritional Value
Rich in protein and low in fat, this fish offers a healthy option for seafood lovers. It's a good source of omega-3 fatty acids, vitamins, and minerals, making it both flavorful and nutritious.
Selection and Storage
Choose Japanese Soldierfish with vibrant red scales and a fresh ocean scent. Store on ice or in the refrigerator and consume within 1-2 days for optimal freshness. If frozen, thaw slowly in the fridge before preparation.
Summary
The Japanese Soldierfish, or "Ebisudai," is a visually striking fish with a mild, sweet flavor. Its bright red color and firm texture make it an ideal choice for sushi, sashimi, or light cooking, offering a delightful experience for those seeking high-quality seafood.Â