Description
いとより ITOYORI - FRESH WILD GOLDEN THREADFIN BREAM - Nemipterus virgatus
Location/Origin
Nagasaki
Size/Weight
1 - 3 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Itoyori has a soft, white flesh with a mild, light flavor that carries a hint of sweetness. Its texture is delicate, making it popular for sashimi, steaming, and grilling. When cooked, the meat becomes tender, moist, and maintains its flavor well.
Availability/Seasonality
Available year-round but particularly prized from autumn to winter. It is highly sought after in the Kansai region as a luxury fish.
About
The Golden Threadfin Bream, scientifically known as Nemipterus virgatus, is recognized by its eight golden stripes running along a rosy pink body. Found in waters ranging from Southern Japan to the East China Sea, the fish’s name derives from its thread-like upper caudal fin. It thrives in sandy and muddy seabeds, typically at depths of 18–220 meters.
Preparation
A versatile fish, Itoyori can be served as sashimi, where its soft texture shines. In Kansai cuisine, its skin is lightly scorched to enhance its flavor and presentation. It is also used for steaming, grilling, or even salt-baking to preserve its natural moisture.
Nutritional Value
A healthy source of lean protein, Itoyori is low in fat and rich in omega-3 fatty acids. Its delicate flavor is paired with essential vitamins and minerals, making it a nutritious choice for any meal.
Selection and Storage
Choose specimens with vibrant color and clear eyes. Store on ice or refrigerated, and consume as soon as possible to maintain its freshness.
Summary
Itoyori (Golden Threadfin Bream) offers a luxurious experience with its light, delicate flavor and versatile culinary applications, making it a sought-after choice in both traditional and modern Japanese cuisine.
Location/Origin
Nagasaki
Size/Weight
1 - 3 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Itoyori has a soft, white flesh with a mild, light flavor that carries a hint of sweetness. Its texture is delicate, making it popular for sashimi, steaming, and grilling. When cooked, the meat becomes tender, moist, and maintains its flavor well.
Availability/Seasonality
Available year-round but particularly prized from autumn to winter. It is highly sought after in the Kansai region as a luxury fish.
About
The Golden Threadfin Bream, scientifically known as Nemipterus virgatus, is recognized by its eight golden stripes running along a rosy pink body. Found in waters ranging from Southern Japan to the East China Sea, the fish’s name derives from its thread-like upper caudal fin. It thrives in sandy and muddy seabeds, typically at depths of 18–220 meters.
Preparation
A versatile fish, Itoyori can be served as sashimi, where its soft texture shines. In Kansai cuisine, its skin is lightly scorched to enhance its flavor and presentation. It is also used for steaming, grilling, or even salt-baking to preserve its natural moisture.
Nutritional Value
A healthy source of lean protein, Itoyori is low in fat and rich in omega-3 fatty acids. Its delicate flavor is paired with essential vitamins and minerals, making it a nutritious choice for any meal.
Selection and Storage
Choose specimens with vibrant color and clear eyes. Store on ice or refrigerated, and consume as soon as possible to maintain its freshness.
Summary
Itoyori (Golden Threadfin Bream) offers a luxurious experience with its light, delicate flavor and versatile culinary applications, making it a sought-after choice in both traditional and modern Japanese cuisine.