Kinmedai | Golden Eye Snapper

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Name Golden Eye Snapper
Other name Golden Eye Tai, Golden eye sea bream, kinme
Latin name Beryx splendens, splendid alfonsino
Japanese name 金目鯛
Detail
Kingdom Animalia
Phylum Chordata
Class Actinopterygii
Order Beryciformes
Family Berycidae
Species B. Splendens
Genus Beryx

Flavor & Texture
Some people may confuse this fish with sea bream. However, the texture of the fish is slighly different. Kinmedai has unique texture, neither too soft or too crunchy. The meat is great tender. Young kinmedai meat is softer. The raw meat is not fishy at all. The belly meat is moderate rich, however, closer to the tail is slighly tasteless. The flesh is white to slighly pink. The most important taste is slightly sweet flavor. It is the reason why kinmedai is getting popular in US.

Fact
The fish is between 30cm to 70cm. They swim in large schools. The fish is easy to recognized. They have big deep eyes and extremely bright red color skin. They are easy to growing. The best fish is about 3-6 years (12"-16"). They can grow until 14 years old (24" long). However, it might be a great choice for sushi because the meat is getting very tender.

Harvesting
They are widely available in around the world. There are more fish in endless ocean side. They love to swim between 25m to 1,300m deep ocean. Japanese Kinmedai can be found around Shizuoka, Kanagawa, and Kochi. They can be catched by single rod

Sushi Preparation
To prepare the fish (bone, skin and blodeline out) is not hard for skilled sushi chef. The bone is easy to find as well. The skin can be eaten as well. However, you need to slighly boiled to make it tender.

The head is very tasty to be cooked as a soup.

Nutrition
Rich with good protein, mineral and fat content. It is also the source of vitamin B1, B2 and iron

Nutrition Fact 100 grams +3.5 oz
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Source of information:

Wikipedia, tokyostation

       
 
Kinmedai. Tokyostation Kinmedai sushi with yuzukozo. Opus Sushi, Arcadia, CA    

A tiny note:

The review about the taste above is a general review. There is no fish taste the same. The weather, size, quality, the source of the fish and how the sushi chef prepare them are important aspects to the taste and texture. We try to write as accurate as possible. Therefore, we are looking forward to the reader to participate in the discussion/comment to add/adjust/revise those review. Please mention when, where and specific detail how you review the fish.