With the end of winter around the corner this is a great time for some of the best tasting fish. Smaller fish, such as seabream, Akoudai, and Kinmedai, are at their best, as these fish pack on the fat for the cold winter months. Now, at the end of winter, they are plump and tasty!
The kinmedai I recived today is an amazing fish. Wild, caught from a hook and pole in Japan, it is amazing that it ended up in Woodbury, Minnesota with the hook still in its mouth!
Kinmedai (Golden Eye Snapper, Alfonsino) has a very distinctive look
because of its large eyes and its bright red skin. Kinmedai is a deep-sea fish, usually living in the range of 650 to 2700
feet deep in the ocean. This is the reason why this fish’s eyes are
enlarged; they are necessary to capture the slightest light at such
depths. It grows to about 12 inches in 3 years and can grow to as much
as 24 inches. Kinmedai has a long life span, believed to be as
much as 14 years. The season for Kinmedai is in winter, from the end
of December to the end of March, when the tasty white meat contains a
lot of fat.
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