| Name (Japanese) | Japanese blue snapper (Aodai / アオダイ / 青鯛) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★☆☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $9~$20/100g |
| Best Season | Summer to autumn (June–October) |
| Did You Know? | Inhabiting rocky reefs beyond 100m depths like Izu and Ryukyu Islands. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Aodai (アオダイ) Kanji Name: 青鯛 (Aodai) English Name: Japanese blue snapperr Scientific Name: Paracaesio caerulea Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Lutjanidae (Snapper family) • Genus: Paracaesio • Species: P. caerulea Average Size: 30–50 cm; 1–2 kg Key Features: Bluish-silver body, white lean flesh with a mild and slightly sweet flavor |
| 2. Habitat & Distribution |
Distributed in **southern Japan (Kyushu, Okinawa)** and subtropical Pacific regions. Prefers deeper offshore waters compared to coastal sea bream. Often caught in tropical and subtropical reef areas. |
| 3. Seasonality |
Best season is **summer to autumn (June–October)**. Flesh is lean yet flavorful outside spawning periods. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (shioyaki), simmered dishes Flavor: Mild, clean, slightly sweet Texture: Lean and fine-grained, moderately firm Fat Content: Low; refreshing and light |
| 5. Preparation & Craftsmanship |
Often served raw as **sushi or sashimi**, showcasing its light flavor. Can be lightly seared (aburi) to enhance aroma. Popular grilled with salt, or simmered in traditional Japanese cuisine. Needs careful handling, as lean flesh can dry if overcooked. |
| 6. Recommended Pairings |
Sushi Rice: Mildly seasoned shari, balanced acidity Condiments: Light soy, citrus (yuzu, sudachi), or salt Drinks: Crisp white wine, dry ginjo sake, or light lager |
| 7. Nutritional Information |
High in lean protein, low in fat. Provides omega-3 fatty acids, vitamin D, and selenium. Low calorie; considered a healthy option among shiromi (white fish). Good for light, balanced meals. |
| 8. Trivia & Cultural Notes |
Despite its name, **Aodai (青鯛)** is not a true sea bream (tai), but a member of the snapper family. Highly valued in **Okinawa and southern Japan** as both an everyday table fish and a sushi ingredient. Its bluish sheen and light flavor make it a favored shiromi in sushi presentations. Considered less prestigious than madai, but prized for freshness and versatility. |
| 9. Recommended Sushi Styles |
• Aodai nigiri, clean and light • Aburi-aodai (lightly seared) for enhanced aroma • Aodai sashimi with citrus or ponzu • Salt-grilled aodai (shioyaki) • Simmered aodai in traditional Japanese cuisine |
