Kinmedai
金目鯛IngredientOct to Mar
Kinmedai suits seafood lovers riding the Izu coast in winter, when the red fish is at its fattest, and rough winter seas can keep the boats in port.
Kinmedai is a deep-water red fish with large golden eyes, and the farm ministry calls Shimoda the port that lands more of it than any other in Japan. Izu fishers sort it three ways: ji-kinme from close inshore, shima-kinme from around the islands and oki-kinme from offshore. Ji-kinme rates highest, and the line-caught fish landed at Inatori in Higashiizu sell as Inatori kinme.
The classic dish is kinme no nitsuke, fillets or the whole fish simmered sweet in soy, sake and sugar with sliced ginger. At celebrations families serve the fish whole on a big platter. Restaurants along the coast also sell it raw as sashimi and turn it into croquettes, burgers and ramen.
Worth knowing
- Ask for nitsuke for the classic sweet simmered fish, and check whether the menu price is for a fillet or the whole fish.
Quick answers about Kinmedaiよくある質問
When is kinmedai in season in Izu?
The farm ministry puts the fattest kinme from October to late March.
What is Inatori kinme?
Inatori kinme is line-caught ji-kinme landed at Inatori port in Higashiizu, the top grade of Izu kinmedai.
How do you order Kinmedai?
Order kinme no nitsuke for the simmered fish or kinme sashimi; set meals often add rice and miso soup.
Where can you eat Kinmedai in Japan?
Places we list for Kinmedai include Gorosaya, Izu Sengyosho Marutaka, Tokuzomaru Honten, Tokuzomaru Shimoda.