ISHIGAKI TAI - FRESH WILD SPOTTED KNIFEJAW - Oplegnathus punctatus
Description
石垣鯛 ISHIGAKI TAI - FRESH WILD SPOTTED KNIFEJAW - Oplegnathus punctatus
Location/Origin
Miyazaki
Size/Weight
2 - 5 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Ishigaki Tai offers a firm, springy texture with a subtle ocean scent. Its flesh is mildly chewy and carries a rich umami flavor, enhanced by the fish’s diet of sea urchins and shellfish, resulting in a pleasant, fatty taste.
Availability/Seasonality
Typically found in the waters off Japan's Pacific coast, it’s more abundant around Shikoku and Kyushu. While rare in Tokyo, it’s seen year-round in these regions, with peak flavor during late spring and summer.
About
The Spotted Knifejaw, scientifically known as Oplegnathus punctatus, belongs to the Knifejaw family and can grow up to 86 cm in length. Its distinct black spots fade with age. This species thrives in rocky and coral reef habitats and migrates within oceanic regions.
Preparation
Ishigaki Tai is best enjoyed as sushi or sashimi, thinly sliced to highlight its firmness. Its high-fat content lends well to grilling or simmering, but the flavor is most pronounced when served raw.
Nutritional Value
Rich in protein and omega-3 fatty acids, Ishigaki Tai's diet of shellfish contributes to its nutrient density, making it an excellent source of essential vitamins and minerals.
Selection and Storage
Select fish with clear eyes, a bright sheen, and intact scales. Store in a cool, moist environment and consume promptly to maintain freshness.
Summary
The Ishigaki Tai is a prized addition to sushi and sashimi offerings, known for its umami-rich flavor, firm texture, and unique spotted appearance. Ideal for those seeking a delicately flavored fish with a hint of sweetness and a subtle oceanic aroma.Â
Location/Origin
Miyazaki
Size/Weight
2 - 5 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Ishigaki Tai offers a firm, springy texture with a subtle ocean scent. Its flesh is mildly chewy and carries a rich umami flavor, enhanced by the fish’s diet of sea urchins and shellfish, resulting in a pleasant, fatty taste.
Availability/Seasonality
Typically found in the waters off Japan's Pacific coast, it’s more abundant around Shikoku and Kyushu. While rare in Tokyo, it’s seen year-round in these regions, with peak flavor during late spring and summer.
About
The Spotted Knifejaw, scientifically known as Oplegnathus punctatus, belongs to the Knifejaw family and can grow up to 86 cm in length. Its distinct black spots fade with age. This species thrives in rocky and coral reef habitats and migrates within oceanic regions.
Preparation
Ishigaki Tai is best enjoyed as sushi or sashimi, thinly sliced to highlight its firmness. Its high-fat content lends well to grilling or simmering, but the flavor is most pronounced when served raw.
Nutritional Value
Rich in protein and omega-3 fatty acids, Ishigaki Tai's diet of shellfish contributes to its nutrient density, making it an excellent source of essential vitamins and minerals.
Selection and Storage
Select fish with clear eyes, a bright sheen, and intact scales. Store in a cool, moist environment and consume promptly to maintain freshness.
Summary
The Ishigaki Tai is a prized addition to sushi and sashimi offerings, known for its umami-rich flavor, firm texture, and unique spotted appearance. Ideal for those seeking a delicately flavored fish with a hint of sweetness and a subtle oceanic aroma.Â