One of my favorite summer fish for sashimi is kinmedai. In Japanese the characters are 金目鯛. Literally a golden-eye tai or sea bream. Fishmongers refer to it simply as kinme. The name comes from its big and golden eyes. While it is not a sea bream, it is often used as an alternative to sea bream. The English name for it is splendid alfonsino.
It is harvested in Shizuoka, Kanagawa, and Kochi prefectures.
Kinmedai is a white fleshed fish rich in protein, minerals, and fat. It is a source of vitamins B1, B2 and iron.
When purchasing kinmedai look for bright, golden eyes. The red scales should be a vibrant red color. If buying from a fishmonger be sure to keep the head, it can be used to make a delicious broth.
Kinmedai is eaten as sashimi, shabu shabu, simmered, fried, meuniere, or in a bouillabaise,
The flesh can be slightly pink when raw. It is delicious as sashimi or sushi. Not fishy at all - simply succulent.
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