ISHIDAI - FRESH WILD STRIPED BEAKFISH - Oplegnathus fasciatus
Popular & Recommended (おすすめ・人気) (Best-selling and chef-recommended items)
Snapper & Seabream (鯛類) (Madai, Renkodai, etc.)
Description
石鯛 ISHIDAI - FRESH WILD STRIPED BEAKFISH - Oplegnathus fasciatus
Aka. Stone Seabream
Location/Origin
Ibaraki
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Ishidai offers a firm yet tender white flesh with a slightly fatty, sweet flavor. Its texture is uniquely refreshing, with a satisfying bite that's both crisp and elastic. When raw, it has a clean, mild taste, while cooking brings out its rich, buttery quality. The fish's high collagen content gives it a melt-in-your-mouth experience, making it a premium choice for sushi and sashimi enthusiasts.
Availability/Seasonality
Ishidai is best enjoyed during the summer through fall, with its peak season spanning from June to October. During this time, the fish reaches its optimal fat content, offering a richer flavor profile. Though not widely available due to its rarity, Ishidai is a highly prized catch in the Japanese culinary world.
About
The Ishidai, also known as the Striped Beakfish or Barred Knifejaw, is a unique and sought-after fish native to the waters of Japan. Recognized by its striking pattern of alternating light and dark vertical bars, it primarily inhabits shallow rocky reefs. Ishidai feeds on crustaceans and mollusks, contributing to its exceptional flavor. It's a rare catch and is often regarded as a "dream fish" by seafood lovers due to its limited supply and extraordinary taste.
Preparation
Traditionally enjoyed as sushi or sashimi, Ishidai's firm texture and sweet flavor make it ideal for raw preparations. It can also be salt-grilled or simmered to bring out its umami richness. In sushi restaurants, it’s often prepared with the skin on and lightly grilled, known as "aburi," to enhance its flavor and provide a contrast in texture.
Nutritional Value
Ishidai is a nutritious choice, rich in protein, omega-3 fatty acids, and collagen, making it beneficial for maintaining skin elasticity and supporting heart health. Its slightly higher fat content compared to other white fish makes it a delicious yet health-conscious option.
Selection and Storage
Look for Ishidai with clear eyes, firm flesh, and vibrant coloration to ensure freshness. Store the fish in a cool environment and consume it within a day or two for the best taste and texture. If preparing as sashimi, allow the fish to age for a day to enhance its natural sweetness and texture.
Summary
Ishidai (Striped Beakfish) is a rare, highly valued white fish with a firm, slightly fatty, and sweet flavor. It's a delicacy in sushi, sashimi, and various Japanese preparations, making it a top choice for gourmet seafood experiences.
Aka. Stone Seabream
Location/Origin
Ibaraki
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Ishidai offers a firm yet tender white flesh with a slightly fatty, sweet flavor. Its texture is uniquely refreshing, with a satisfying bite that's both crisp and elastic. When raw, it has a clean, mild taste, while cooking brings out its rich, buttery quality. The fish's high collagen content gives it a melt-in-your-mouth experience, making it a premium choice for sushi and sashimi enthusiasts.
Availability/Seasonality
Ishidai is best enjoyed during the summer through fall, with its peak season spanning from June to October. During this time, the fish reaches its optimal fat content, offering a richer flavor profile. Though not widely available due to its rarity, Ishidai is a highly prized catch in the Japanese culinary world.
About
The Ishidai, also known as the Striped Beakfish or Barred Knifejaw, is a unique and sought-after fish native to the waters of Japan. Recognized by its striking pattern of alternating light and dark vertical bars, it primarily inhabits shallow rocky reefs. Ishidai feeds on crustaceans and mollusks, contributing to its exceptional flavor. It's a rare catch and is often regarded as a "dream fish" by seafood lovers due to its limited supply and extraordinary taste.
Preparation
Traditionally enjoyed as sushi or sashimi, Ishidai's firm texture and sweet flavor make it ideal for raw preparations. It can also be salt-grilled or simmered to bring out its umami richness. In sushi restaurants, it’s often prepared with the skin on and lightly grilled, known as "aburi," to enhance its flavor and provide a contrast in texture.
Nutritional Value
Ishidai is a nutritious choice, rich in protein, omega-3 fatty acids, and collagen, making it beneficial for maintaining skin elasticity and supporting heart health. Its slightly higher fat content compared to other white fish makes it a delicious yet health-conscious option.
Selection and Storage
Look for Ishidai with clear eyes, firm flesh, and vibrant coloration to ensure freshness. Store the fish in a cool environment and consume it within a day or two for the best taste and texture. If preparing as sashimi, allow the fish to age for a day to enhance its natural sweetness and texture.
Summary
Ishidai (Striped Beakfish) is a rare, highly valued white fish with a firm, slightly fatty, and sweet flavor. It's a delicacy in sushi, sashimi, and various Japanese preparations, making it a top choice for gourmet seafood experiences.