HIMEDAI - FRESH WILD LAVENDER JOBFISH - Pristipomoides sieboldii
Description
ヒメダイHIMEDAI - FRESH WILD LAVENDER JOBFISH - Pristipomoides sieboldii
Location:
Kagoshima
Size/Weight:
2 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Himedai offers tender, slightly firm white flesh with a delicate, sweet taste. Its skin is slightly thicker, providing a satisfying bite when cooked.
Availability/Seasonality
Himedai is available year-round, but it reaches peak quality from spring to summer. It’s most commonly caught in the deep waters around Japan, particularly from the Izu Islands to Okinawa.
About
Known as the Lavender Jobfish, Himedai is celebrated for its vibrant pinkish-red hue and distinct flavor. It has been a prized catch in Japanese waters for generations, often found in deeper ocean areas. This fish is traditionally called "Ogodai" in Tokyo, signifying its status as a premium choice in white-fleshed fish. Himedai is renowned for its versatility, making it a favorite ingredient among chefs in both Japanese and Western cuisines.
Preparation
Himedai’s rich flavor shines whether served as sashimi, lightly grilled, or sautéed. Its thick skin crisps up beautifully when torched or pan-seared, while the flesh retains its moisture. The fish's delicate sweetness makes it perfect for poaching, steaming, or even incorporating into soups.
Nutritional Value
High in protein and low in fat, Himedai is an excellent source of essential amino acids and Omega-3 fatty acids, supporting heart and brain health.
Selection and Storage
Choose Himedai with bright eyes, firm flesh, and a fresh ocean scent. Store it in the coldest part of your refrigerator and consume within 2-3 days for optimal taste.
Summary
Himedai, or Lavender Jobfish, offers a luxurious dining experience with its tender texture and subtly sweet flavor. Ideal for sashimi, grilling, or poaching, it's a versatile choice for seafood enthusiasts.Â
Location:
Kagoshima
Size/Weight:
2 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Himedai offers tender, slightly firm white flesh with a delicate, sweet taste. Its skin is slightly thicker, providing a satisfying bite when cooked.
Availability/Seasonality
Himedai is available year-round, but it reaches peak quality from spring to summer. It’s most commonly caught in the deep waters around Japan, particularly from the Izu Islands to Okinawa.
About
Known as the Lavender Jobfish, Himedai is celebrated for its vibrant pinkish-red hue and distinct flavor. It has been a prized catch in Japanese waters for generations, often found in deeper ocean areas. This fish is traditionally called "Ogodai" in Tokyo, signifying its status as a premium choice in white-fleshed fish. Himedai is renowned for its versatility, making it a favorite ingredient among chefs in both Japanese and Western cuisines.
Preparation
Himedai’s rich flavor shines whether served as sashimi, lightly grilled, or sautéed. Its thick skin crisps up beautifully when torched or pan-seared, while the flesh retains its moisture. The fish's delicate sweetness makes it perfect for poaching, steaming, or even incorporating into soups.
Nutritional Value
High in protein and low in fat, Himedai is an excellent source of essential amino acids and Omega-3 fatty acids, supporting heart and brain health.
Selection and Storage
Choose Himedai with bright eyes, firm flesh, and a fresh ocean scent. Store it in the coldest part of your refrigerator and consume within 2-3 days for optimal taste.
Summary
Himedai, or Lavender Jobfish, offers a luxurious dining experience with its tender texture and subtly sweet flavor. Ideal for sashimi, grilling, or poaching, it's a versatile choice for seafood enthusiasts.Â