| Name (Japanese) | Black porgy (Kurodai, Chinu / クロダイ、チヌ / 黒鯛、茅渟) |
| Overall Rating |
Flavor: ★★★☆☆ Texture: ★★★☆☆ Popularity: ★★☆☆☆ |
| Reference Price |
Value: ★★☆☆☆ Price range: $8~$18/100g |
| Best Season | Spring to early summer (April–June) |
| Did You Know? | Compared to madai for good luck, black porgy is unpopular for bad luck. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Kurodai (クロダイ) Kanji Name: 黒鯛 (Kurodai) English Name: Black porgy Scientific Name: Acanthopagrus schlegelii Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Sparidae • Genus: Acanthopagrus • Species: A. schlegelii Average Size: 25–50 cm length; can grow over 2 kg Key Features: Dark gray to black body; firm flesh with slightly stronger flavor than red sea bream; widely caught and familiar in Japan |
| 2. Habitat & Distribution |
Distributed along **Japanese coasts, Korea, China, and the western Pacific**. Prefers rocky coastal areas, estuaries, and brackish waters. Commonly found in bays, riversides, and harbors. |
| 3. Seasonality |
Best season is **spring to early summer (April–June)** and **autumn (September–November)**. Flesh quality declines during spawning season in midsummer. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (yakimono), simmered (nitsuke) Flavor: Clean yet slightly robust, with mild brininess Texture: Firm, meaty flesh Fat Content: Low to moderate; not as rich as fatty fish, but satisfying |
| 5. Preparation & Craftsmanship |
Often served raw as sashimi or nigiri in casual sushi shops. Skin-on searing (aburi) enhances umami and aroma. Also popular grilled with salt or simmered in soy-based broth. Requires careful handling, as it can develop a slightly “muddy” taste if sourced from brackish waters. |
| 6. Recommended Pairings |
Sushi Rice: Standard shari with moderate seasoning Condiments: Grated ginger, ponzu, citrus (sudachi), or salt Drinks: Junmai sake, crisp white wine, or light beer |
| 7. Nutritional Information |
High in lean protein, low in fat. Good source of selenium, phosphorus, and vitamin D. Provides omega-3 fatty acids, though less than richer fish like tuna. Healthy, low-calorie option in Japanese cuisine. |
| 8. Trivia & Cultural Notes |
A favorite target for recreational fishing in Japan, often caught in harbors and rocky shores. Considered a more “everyday” fish compared to celebratory madai (red sea bream). Its darker appearance and strong presence give it a reputation as a sturdy, versatile fish. In regional cuisines, kuro-dai is enjoyed grilled whole or simmered with vegetables. |
| 9. Recommended Sushi Styles |
• Kurodai nigiri, sometimes with a touch of citrus or ginger • Aburi-kurodai (seared skin-on) for aroma and flavor depth • Kurodai sashimi with ponzu or grated ginger • Salt-grilled kuro-dai (shioyaki), a popular izakaya dish • Simmered (nitsuke) in soy-based broth for homestyle cooking |
