Description
目鯛 MEDAI - FRESH WILD BUTTERFISH - Psenopsis anomala
Location
Fukui
Size/Weight
4 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Medai, commonly known as Japanese Butterfish or Pacific Rudderfish, boasts tender, succulent flesh with a delicate, buttery flavor that's highly prized among chefs. The meat has a smooth, almost creamy texture that melts in the mouth, making it an exceptional choice for a variety of culinary applications. Its mild, slightly sweet taste is often compared to the soft flavors of black cod, but with its own unique touch of umami.
Availability/Seasonality
Medai is found in the Western Pacific, particularly around Japan, the East China Sea, and the Taiwan Strait. The peak season for this fish is from autumn through to early summer, with the best quality fish available between October and March. This seasonal availability makes it a sought-after ingredient for chefs looking to add something special to their winter menus.
About
Psenopsis anomala, known as Medai or Ibodai in Japan, belongs to the Centrolophidae family and is sometimes called "melon seed" due to its distinctive shape. The fish typically grows to around 25–30 cm in length and is oval in shape with thin, translucent skin that allows the muscles to be faintly visible from the outside. Juveniles are surface fish that often hide under jellyfish umbrellas, while adults inhabit deeper waters along continental shelves, reaching depths of up to 370 meters. Interestingly, they secrete a large amount of mucus from their body surface, which serves as a protective layer and is an indicator of freshness.
Preparation
Medai is extremely versatile and can be prepared in numerous ways. It is commonly grilled with salt (shioyaki), lightly fried as tempura, or simmered (nitsuke) to enhance its natural umami flavors. The fish’s delicate texture makes it ideal for sashimi and sushi, where it can be enjoyed raw or marinated in vinegar. Medai can also be pan-fried in butter, which complements its subtle flavor beautifully. When cooking, the skin can be left on, as it has a pleasant, slightly crispy texture when grilled or fried.
Nutritional Value
Medai is rich in high-quality protein and omega-3 fatty acids, making it a nutritious choice for those seeking a healthy seafood option. It contains essential vitamins such as Vitamin D and B12, as well as minerals like selenium, potassium, and magnesium, contributing to a balanced diet.
Selection and Storage
Fresh Medai should have a shiny, moist surface with a slightly transparent layer of mucus, which is a sign of freshness. Its eyes should be clear, and the flesh should be firm to the touch. Due to its delicate nature, it's best to store Medai in a chilled environment, preferably packed in ice, and consumed as soon as possible to enjoy its peak quality.
Summary
Medai (Japanese Butterfish) is a prized ingredient known for its tender, buttery flesh and mild, sweet flavor. It’s a versatile fish that works well in a variety of dishes, from sushi and sashimi to grilled and simmered preparations. Its seasonal availability makes it a standout choice for winter menus, and its delicate texture and flavor profile elevate any dish to a gourmet experience.
Location
Fukui
Size/Weight
4 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Medai, commonly known as Japanese Butterfish or Pacific Rudderfish, boasts tender, succulent flesh with a delicate, buttery flavor that's highly prized among chefs. The meat has a smooth, almost creamy texture that melts in the mouth, making it an exceptional choice for a variety of culinary applications. Its mild, slightly sweet taste is often compared to the soft flavors of black cod, but with its own unique touch of umami.
Availability/Seasonality
Medai is found in the Western Pacific, particularly around Japan, the East China Sea, and the Taiwan Strait. The peak season for this fish is from autumn through to early summer, with the best quality fish available between October and March. This seasonal availability makes it a sought-after ingredient for chefs looking to add something special to their winter menus.
About
Psenopsis anomala, known as Medai or Ibodai in Japan, belongs to the Centrolophidae family and is sometimes called "melon seed" due to its distinctive shape. The fish typically grows to around 25–30 cm in length and is oval in shape with thin, translucent skin that allows the muscles to be faintly visible from the outside. Juveniles are surface fish that often hide under jellyfish umbrellas, while adults inhabit deeper waters along continental shelves, reaching depths of up to 370 meters. Interestingly, they secrete a large amount of mucus from their body surface, which serves as a protective layer and is an indicator of freshness.
Preparation
Medai is extremely versatile and can be prepared in numerous ways. It is commonly grilled with salt (shioyaki), lightly fried as tempura, or simmered (nitsuke) to enhance its natural umami flavors. The fish’s delicate texture makes it ideal for sashimi and sushi, where it can be enjoyed raw or marinated in vinegar. Medai can also be pan-fried in butter, which complements its subtle flavor beautifully. When cooking, the skin can be left on, as it has a pleasant, slightly crispy texture when grilled or fried.
Nutritional Value
Medai is rich in high-quality protein and omega-3 fatty acids, making it a nutritious choice for those seeking a healthy seafood option. It contains essential vitamins such as Vitamin D and B12, as well as minerals like selenium, potassium, and magnesium, contributing to a balanced diet.
Selection and Storage
Fresh Medai should have a shiny, moist surface with a slightly transparent layer of mucus, which is a sign of freshness. Its eyes should be clear, and the flesh should be firm to the touch. Due to its delicate nature, it's best to store Medai in a chilled environment, preferably packed in ice, and consumed as soon as possible to enjoy its peak quality.
Summary
Medai (Japanese Butterfish) is a prized ingredient known for its tender, buttery flesh and mild, sweet flavor. It’s a versatile fish that works well in a variety of dishes, from sushi and sashimi to grilled and simmered preparations. Its seasonal availability makes it a standout choice for winter menus, and its delicate texture and flavor profile elevate any dish to a gourmet experience.