What is Kinmedai (Golden Eye Snapper) ? - bigfridgeboy
Por um escritor misterioso
Last updated 05 agosto 2024
Kinmedai, also known as Splendid Alfonsino or Golden Eye Snapper, is a species of fish belonging to the family Berycidae. Its scientific name is ‘Beryx splendens’. Kinmedai is found in deep waters of the Atlantic, Indian, and Pacific Oceans, typically at
Kinmedai, also known as Splendid Alfonsino or Golden Eye Snapper, is a species of fish belonging to the family Berycidae. Its scientific name is ‘Beryx splendens’. Kinmedai is found in deep waters of the Atlantic, Indian, and Pacific Oceans, typically at depths of 200 to 800 meters. Most Kinmedai in the market are caught in the wild through deep-sea fishing methods.This fish is known for its bright red color, large eyes, and a relatively small mouth. A typical adult specimen will measure 12 inches in length, but can grow to 2 feet. It is most commonly fished in the waters south of Tokyo, particularly in Kanagawa and Shizuoka prefectures.Kinmedai is highly prized in Japanese cuisine for its tender, white flesh with a delicate flavor and a slightly sweet taste. It is often served as sushi, sashimi, or in various cooked dishes. The fish is especially popular in high-end restaurants, where it is considered a delicacy.Kinmedai in Japanese is written as 金目鯛. The three kanji characters represent the following:金 (kin) means 'gold' or 'golden.'目 (me) means 'eye.'鯛 (dai) means 'snapper' or 'seabream.'Together, 金目鯛 (Kinmedai) refers to the golden-eyed snapper, reflecting the fish's striking appearance and large, shiny eyes. AppearanceColorKinmedai has a bright red or pinkish-red color, which helps it blend into the deep-sea environment where red wavelengths of light do not penetrate. This camouflage makes the fish appear nearly invisible to predators.EyesThe fish has large, round eyes that are highly reflective, giving them a golden or silvery appearance. The large size of the eyes is an adaptation to the low-light conditions in the deep sea, allowing the fish to capture as much light as possible to detect prey.Body shapeKinmedai has a somewhat compressed, oval-shaped body with a small head and a relatively small mouth. This body shape is typical of fish that inhabit deep waters, as it allows them to maneuver more efficiently in their environment.FinsThe fish has a continuous dorsal fin that runs along its back and a large, fan-shaped anal fin. These fins, along with its forked tail fin, help it swim effectively in the depths where it lives.ScalesKinmedai's scales are relatively large and iridescent, adding to its overall striking appearance. Fishing MethodCatching deep-sea fish like Kinmedai can be more challenging than fishing for species that live closer to the surface. However, commercial fishing methods have been developed to target deep-dwelling fishDeep-sea trawlingThis method involves dragging a large, funnel-shaped net (trawl) behind a fishing vessel at a specific depth. The net collects fish as it moves through the water. For deep-sea species like Kinmedai, trawling is done at depths of 200 to 800 meters or more, depending on the target species. Cooking MethodThis specific white-fleshed fish (Shiromi) is often served with a portion of its skin attached. The skin is gently seared using the 'Aburi' technique, which helps to tenderize it and unlock the umami flavors from the natural oils. Another method of preparation, known as 'Kawashimozukuri', involves briefly pouring boiling water over the skin to soften it before quickly cooling it down with ice. Shiromi (白身) Shiromi is a Japanese term used to describe white-fleshed fish, which are often used in sushi and sashimi dishes. The word 'shiromi' literally translates to 'white body' or 'white flesh' in English. These fish typically have a lighter, more delicate flavor and a tender texture compared to their counterparts with darker, oilier flesh, like tuna or salmon.Shiromi is commonly used in Japanese cuisine for its clean taste and versatility, making it an ideal choice for various preparations, including raw, cooked, and marinated dishes. Some examples of shiromi fish include sea bream (madai), flounder (hirame), snapper (tai), and, as previously mentioned, kinmedai (golden eye snapper).Aburi (炙り)Aburi is a Japanese cooking technique that involves partially searing or torching the surface of food, particularly fish, to add flavor and texture. The word 'Aburi' comes from the verb 'aburu,' which means 'to roast' or 'to grill' in Japanese. In sushi and sashimi dishes, Aburi is commonly used with fish such as salmon, tuna, and other types of white-fleshed fish like kinmedai.The Aburi method creates a unique contrast between the lightly seared outer surface and the raw or partially cooked interior of the fish. This process enhances the overall flavor of the dish, as it brings out the natural oils and umami flavors, while also adding a subtle smoky taste and a slightly firmer texture to the exterior. Aburi-style sushi and sashimi have gained popularity in recent years due to their unique combination of flavors and textures.Kawashimozukuri Kawashimozukuri is a Japanese culinary technique used for preparing fish, particularly for sushi and sashimi dishes. In this method, the fish's skin is briefly exposed to boiling water, which helps to tenderize it and remove any sliminess. Immediately after this process, the fish is quickly chilled with ice or cold water to stop the cooking and preserve the freshness and delicate texture of the flesh.The Kawashimozukuri technique is often used with white-fleshed fish like kinmedai and other types of shiromi. This method not only enhances the fish's overall texture, but it also helps to bring out the natural flavors and umami characteristics of the skin, making the dish even more delicious and enjoyable.Both techniques aim to enhance the fish's delicate texture and rich taste. Best season to consumeThe best season to consume Kinmedai is typically from late winter to early spring, which usually falls between February and April. During this time, the fish has a higher fat content, giving its flesh a richer flavor and a more desirable texture. The increased fat content is a result of the fish storing energy in preparation for spawning, making it more delicious and sought-after during this period.While Kinmedai can be found and consumed year-round, it is considered to be at its peak in taste and quality during these months. This is when you will most likely find it featured in high-end sushi restaurants and other establishments that serve Japanese cuisine.The rarity and exceptional taste of Kinmedai make it a sought-after ingredient in high-end sushi and sashimi dishes. Overall, Kinmedai is a remarkable and unique fish that holds a special place in the world of seafood and Japanese cuisine.
Kinmedai, also known as Splendid Alfonsino or Golden Eye Snapper, is a species of fish belonging to the family Berycidae. Its scientific name is ‘Beryx splendens’. Kinmedai is found in deep waters of the Atlantic, Indian, and Pacific Oceans, typically at depths of 200 to 800 meters. Most Kinmedai in the market are caught in the wild through deep-sea fishing methods.This fish is known for its bright red color, large eyes, and a relatively small mouth. A typical adult specimen will measure 12 inches in length, but can grow to 2 feet. It is most commonly fished in the waters south of Tokyo, particularly in Kanagawa and Shizuoka prefectures.Kinmedai is highly prized in Japanese cuisine for its tender, white flesh with a delicate flavor and a slightly sweet taste. It is often served as sushi, sashimi, or in various cooked dishes. The fish is especially popular in high-end restaurants, where it is considered a delicacy.Kinmedai in Japanese is written as 金目鯛. The three kanji characters represent the following:金 (kin) means 'gold' or 'golden.'目 (me) means 'eye.'鯛 (dai) means 'snapper' or 'seabream.'Together, 金目鯛 (Kinmedai) refers to the golden-eyed snapper, reflecting the fish's striking appearance and large, shiny eyes. AppearanceColorKinmedai has a bright red or pinkish-red color, which helps it blend into the deep-sea environment where red wavelengths of light do not penetrate. This camouflage makes the fish appear nearly invisible to predators.EyesThe fish has large, round eyes that are highly reflective, giving them a golden or silvery appearance. The large size of the eyes is an adaptation to the low-light conditions in the deep sea, allowing the fish to capture as much light as possible to detect prey.Body shapeKinmedai has a somewhat compressed, oval-shaped body with a small head and a relatively small mouth. This body shape is typical of fish that inhabit deep waters, as it allows them to maneuver more efficiently in their environment.FinsThe fish has a continuous dorsal fin that runs along its back and a large, fan-shaped anal fin. These fins, along with its forked tail fin, help it swim effectively in the depths where it lives.ScalesKinmedai's scales are relatively large and iridescent, adding to its overall striking appearance. Fishing MethodCatching deep-sea fish like Kinmedai can be more challenging than fishing for species that live closer to the surface. However, commercial fishing methods have been developed to target deep-dwelling fishDeep-sea trawlingThis method involves dragging a large, funnel-shaped net (trawl) behind a fishing vessel at a specific depth. The net collects fish as it moves through the water. For deep-sea species like Kinmedai, trawling is done at depths of 200 to 800 meters or more, depending on the target species. Cooking MethodThis specific white-fleshed fish (Shiromi) is often served with a portion of its skin attached. The skin is gently seared using the 'Aburi' technique, which helps to tenderize it and unlock the umami flavors from the natural oils. Another method of preparation, known as 'Kawashimozukuri', involves briefly pouring boiling water over the skin to soften it before quickly cooling it down with ice. Shiromi (白身) Shiromi is a Japanese term used to describe white-fleshed fish, which are often used in sushi and sashimi dishes. The word 'shiromi' literally translates to 'white body' or 'white flesh' in English. These fish typically have a lighter, more delicate flavor and a tender texture compared to their counterparts with darker, oilier flesh, like tuna or salmon.Shiromi is commonly used in Japanese cuisine for its clean taste and versatility, making it an ideal choice for various preparations, including raw, cooked, and marinated dishes. Some examples of shiromi fish include sea bream (madai), flounder (hirame), snapper (tai), and, as previously mentioned, kinmedai (golden eye snapper).Aburi (炙り)Aburi is a Japanese cooking technique that involves partially searing or torching the surface of food, particularly fish, to add flavor and texture. The word 'Aburi' comes from the verb 'aburu,' which means 'to roast' or 'to grill' in Japanese. In sushi and sashimi dishes, Aburi is commonly used with fish such as salmon, tuna, and other types of white-fleshed fish like kinmedai.The Aburi method creates a unique contrast between the lightly seared outer surface and the raw or partially cooked interior of the fish. This process enhances the overall flavor of the dish, as it brings out the natural oils and umami flavors, while also adding a subtle smoky taste and a slightly firmer texture to the exterior. Aburi-style sushi and sashimi have gained popularity in recent years due to their unique combination of flavors and textures.Kawashimozukuri Kawashimozukuri is a Japanese culinary technique used for preparing fish, particularly for sushi and sashimi dishes. In this method, the fish's skin is briefly exposed to boiling water, which helps to tenderize it and remove any sliminess. Immediately after this process, the fish is quickly chilled with ice or cold water to stop the cooking and preserve the freshness and delicate texture of the flesh.The Kawashimozukuri technique is often used with white-fleshed fish like kinmedai and other types of shiromi. This method not only enhances the fish's overall texture, but it also helps to bring out the natural flavors and umami characteristics of the skin, making the dish even more delicious and enjoyable.Both techniques aim to enhance the fish's delicate texture and rich taste. Best season to consumeThe best season to consume Kinmedai is typically from late winter to early spring, which usually falls between February and April. During this time, the fish has a higher fat content, giving its flesh a richer flavor and a more desirable texture. The increased fat content is a result of the fish storing energy in preparation for spawning, making it more delicious and sought-after during this period.While Kinmedai can be found and consumed year-round, it is considered to be at its peak in taste and quality during these months. This is when you will most likely find it featured in high-end sushi restaurants and other establishments that serve Japanese cuisine.The rarity and exceptional taste of Kinmedai make it a sought-after ingredient in high-end sushi and sashimi dishes. Overall, Kinmedai is a remarkable and unique fish that holds a special place in the world of seafood and Japanese cuisine.
Golden Eye
Kinme-dai[金目鯛]Golden eyes snapper from Choshi port #how to fillet #introducing amazing Japanesefish
Kinmedai golden eye snapper : r/sushi
HINODE] JI-KINMEDAI FISH – TOP GRADE GOLDEN EYE RED SNAPPER – FRESH FROZEN BY ULTRA-RAPID FREEZING
Net Weight Approx. 150 g (5.3 oz) / tray Content 10 sushi portioned slices/tray Trays per case 30 tray / case (9.9 lb / case) Processed Japan
Kinmedai (Golden Eye Snapper) Slice 30 trays
Kinmedai: Golden Eye or Alfonsino is a distant Cousin to the Sumatra Fighting Fish, a salt water Beta. The Fish are small (13) at their largest., By Ichi Sushi
Fish - bigfridgeboy
From Tokyo, Japan Wild-caught For Sashimi, Sushi, Carpaccio 3oz / bag Lightly Seared Seared little more with your searing burner, it makes the fish
Kinmedai (Golden Eye Snapper) from Japan
Kinmedai - Golden Eye Snapper - 旧金山Maruya的图片- Tripadvisor
Kinmedai 金目鯛 or golden-eye Sea - Top Catch Fisheries
Big eyes Kinmedai or Red Alfonsino or Beryx fresh fish for Japanese sushi sashimi on ice Stock Photo - Alamy
Big eyes Kinmedai or Red Alfonsino or Beryx fresh fish for Japanese sushi sashimi on ice Stock Photo - Alamy
Kinmedai (golden eye snapper) on Fish Auction in Yaidu, Japan Stock Photo - Alamy
Recomendado para você
-
Kinmedai 金目鯛 The golden-eye snapper - Sushi JIRO 鮨 次郎05 agosto 2024
-
Golden eye snapper/red snapper/Kinmedai on ice, Beryx splendens, Tsukiji Fish Market, Tokyo, Japan. - SuperStock05 agosto 2024
-
Tuna, sea urchin, salmon, golden eye snapper and eel from Sushi Ota San Diego : r/sushi05 agosto 2024
-
Embroidery patch ''Golden Eye Snapper'' – MONO SHOP05 agosto 2024
-
kinmedai #金目鯛 is translated as “Golden Eye Snapper” 👀👀. It's also known as #alfonsino Our Brooklyn store is open as usual until 6pm…05 agosto 2024
-
Golden Eye Snapper05 agosto 2024
-
Acqua Pazza Of The Golden Eye Snapper Stock Photo, Picture and Royalty Free Image. Image 136883063.05 agosto 2024
-
Kinmedai (Golden eye snapper), Sushi Iwa 8-5-25 Ginza Chuo-…05 agosto 2024
-
Fish Sniffer Readers Smack Massive Bottomfish Aboard Golden Eye 200005 agosto 2024
-
Kinmedai (Golden Eye Snapper) - Picture of Ryo Sushi, Singapore - Tripadvisor05 agosto 2024
você pode gostar
-
Disney Pixar Cars 2 Hits Theaters June 24th - Life. Family. Joy05 agosto 2024
-
Fußballverein Ferencváros hilft fast hundert ukrainischen Kindern05 agosto 2024
-
Realistic character portrait of izumi miyamura from the anime horimya05 agosto 2024
-
Blog de XSi: Experiencia tecnológica a la carta de SmartHands05 agosto 2024
-
Ataque em titã cartazes anime japonês branco revestido 202305 agosto 2024
-
Nagatoro-san: Dublagem chega à Crunchyroll05 agosto 2024
-
Passeando de bicicleta com Jean Piaget – Piaget e a Educação nas05 agosto 2024
-
Demon Slayer Season 3 Episode 7: Demon Slayer Season 3 Episode 7: See the release date and time - The Economic Times05 agosto 2024
-
Setup Completo Deck Caramel Collab Vals 34x96mm + Rodas Custom *Restro* Pretas + Truck PRO 2.0 34mm + Tape + Pivot Cups - Custom Shop05 agosto 2024
-
5 Anime Like Kakegurui - ReelRundown05 agosto 2024