【Reading】きんめだい

【English Name】Splendid Alfonsino

Kinmedai (splendid alfonsino), classified in the family Berycidae of the order Beryciformes, bears the character for tai (sea bream) in its name, yet it is phylogenetically a completely different fish from the madai (red sea bream), which belongs to the family Sparidae of the order Perciformes.

Its range spans the temperate to tropical zones of the Pacific, Atlantic, and Indian Oceans, and in the seas around Japan the main fishing grounds are the Pacific side south of Kushiro and the Sea of Japan side south of Niigata. Its natural habitat is the deep-sea zone at depths of roughly 200 to 800 m, and abundant schools are also seen around seamounts.

The origin of its Japanese name lies in the fact that the tapetum (reflective layer) inside its eyeballs shines gold when it catches light. The name kinmedai (golden-eye sea bream) is said to come from this feature, and it is a fish equipped with keen eyesight that allows it to reliably prey on sardines and crustaceans even in the dark deep sea.

Its season is said to be winter, but the richness of its fat does not falter throughout the year. Because its fibers are fine and it has few bones, it is easy to eat, and in sushi it is commonly served seared (aburi) or as sashimi. Among cooking methods, simmering (nitsuke) in particular is firmly established nationwide as a representative dish. Well-known regional brands include Izu Inatori kinme, Sotobo tsuri-kinmedai, and Tokyo Islands kinmedai.

The Ministry of Health, Labour and Welfare advises pregnant women to keep their intake to a guideline of about 80 g per week.