| Name (Japanese) | (Itoyori-dai / イトヨリダイ / 糸縒鯛, 糸撚鯛) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★☆☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $8~$18/100g |
| Best Season | Autumn to winter (September–January) |
| Did You Know? | A premium white-flesh, prized in restaurants for its refined flavor and skin. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Itoyori-dai (イトヨリダイ) Kanji Name: 糸撚鯛 (Itoyori-dai) English Name: Golden threadfin bream Scientific Name: Nemipterus virgatus Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Nemipteridae (Threadfin Bream family) • Genus: Nemipterus • Species: N. virgatus Average Size: 20–35 cm; 0.3–1 kg Key Features: Elegant pink body with yellow stripes and distinctive long yellow fin rays; flesh is white, delicate, and mildly sweet |
| 2. Habitat & Distribution |
Found in **warm coastal waters of Japan (especially Kyushu and Okinawa)** and throughout the Indo-Pacific region. Prefers sandy or muddy seabeds at depths of 40–100 m. Commonly landed in southern Japan and Southeast Asia. |
| 3. Seasonality |
Best season is **autumn to winter (September–January)**. During colder months, flesh becomes firmer and develops a richer taste. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (shioyaki), simmered dishes Flavor: Mild, clean, slightly sweet Texture: Fine-grained and delicate, moderately soft Fat Content: Low; refreshing and elegant |
| 5. Preparation & Craftsmanship |
Often prepared as **nigiri sushi or sashimi**, showcasing its refined sweetness. Its pinkish skin is sometimes lightly seared (aburi) for aroma and presentation. Also valued in traditional Japanese cooking for grilling or simmering. Needs careful handling as lean flesh can lose moisture quickly if overcooked. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned shari with gentle acidity Condiments: Citrus (sudachi, yuzu), light soy, or salt Drinks: Crisp white wine, junmai ginjo sake, or sparkling wine |
| 7. Nutritional Information |
Low in fat, rich in lean protein. Contains omega-3 fatty acids and minerals like phosphorus and selenium. Light and low-calorie, making it a healthy shiromi choice. Easily digestible and often used in refined cuisine. |
| 8. Trivia & Cultural Notes |
Its name “Itoyori” (糸撚) refers to the **long yellow filament-like fin rays** that resemble twisted threads. Highly regarded in **kaiseki (traditional Japanese haute cuisine)** for its beauty and elegance. Its pink and yellow coloration makes it a popular fish for festive or celebratory dishes. Considered more of an **aesthetic and refined choice** compared to everyday table fish. |
| 9. Recommended Sushi Styles |
• Itoyori-dai nigiri, showcasing clean sweetness • Aburi-itoyori (lightly seared with skin) • Sashimi with citrus (ponzu, yuzu) • Salt-grilled itoyori (shioyaki) • Simmered itoyori in clear broth for refined Japanese cuisine |
