Kinmedai 金目鯛

When you think of kinmedai, you picture a vivid body that glitters bright red. It is a deep-sea fish, living at depths of 200–800 m, and its large eyes reflect light with a golden glint — these "golden eyes" (kin-me) are said to be the origin of the name kinmedai. Incidentally, although its name contains the character for "tai" (sea bream), it is not a fish of the order Perciformes and family Sparidae like the red sea bream (madai); it belongs to the order Beryciformes, family Berycidae, and lives in entirely different waters.

In Japan it is a popular fish in all sorts of dishes — simmered, as sashimi, and as a sushi topping. It carries a moderate amount of fat, is tender, and its umami spreads through the mouth, pairing superbly with vinegared rice.

Among the prized sources of kinmedai, Shimoda in Shizuoka Prefecture, Inatori on the east coast of the Izu Peninsula, and Choshi in Chiba are famous. Each area has its own local brand of kinmedai with a different peak season, so it is a fish you can enjoy year-round.

Origin: Shizuoka, Kanagawa, Chiba Season: Varies by region