| Name (Japanese) | Star snapper (Fuedai / フエダイ / 笛鯛) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $6~$15/100g |
| Best Season | Summer to autumn (June–October) |
| Did You Know? | A fish beloved in southern Japan, heralding early summer in Kyushu. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Fuedai (フエダイ) Kanji Name: 笛鯛 (Fuedai) English Name: Star snapper Scientific Name: Lutjanidae spp. Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Lutjanidae (Snapper family) Average Size: 30–70 cm; 1–4 kg (species dependent) Key Features: Robust body, pink to reddish coloration, firm white flesh with mild sweetness |
| 2. Habitat & Distribution |
Widely distributed in **tropical and subtropical waters**, especially around Okinawa, Kyushu, and Southeast Asia. Prefers **reef areas and rocky bottoms**, often caught in relatively deep coastal waters. Several species are landed in southern Japanese markets. |
| 3. Seasonality |
Best season is **summer to autumn (June–October)**. Flesh is lean but flavorful; some species develop richer fat content depending on region. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled, simmered dishes Flavor: Mild, clean, slightly sweet Texture: Firm and moderately lean Fat Content: Low to moderate, varies by species |
| 5. Preparation & Craftsmanship |
Served raw as **sushi or sashimi**, often with skin lightly seared (aburi). Also popular grilled with salt (shioyaki) or simmered in soy-based broths. Its firm flesh holds shape well, making it versatile in cooking. Needs precise cutting to highlight delicate flavors without toughness. |
| 6. Recommended Pairings |
Sushi Rice: Balanced acidity shari Condiments: Light soy, citrus (sudachi, yuzu), or simple salt Drinks: Dry sake, crisp white wine, or light beer |
| 7. Nutritional Information |
High in lean protein, relatively low in fat. Provides omega-3 fatty acids, vitamins B and D, and minerals like selenium. Considered a healthy shiromi option in sushi. Moderate calorie level, suitable for balanced diets. |
| 8. Trivia & Cultural Notes |
The name **“Fuedai” (笛鯛)** comes from its elongated body shape, said to resemble a **flute (fue)**. While less prestigious than madai (red sea bream), it is valued as a regional specialty in **Okinawa and Kyushu**. Considered a “market favorite” rather than a luxury fish, but highly appreciated when very fresh. Some species are also popular in Southeast Asian cuisine, often grilled or used in soups. |
| 9. Recommended Sushi Styles |
• Fuedai nigiri, light and clean • Aburi-fuedai (lightly seared skin) • Sashimi with citrus or ponzu • Salt-grilled fuedai (shioyaki) • Simmered fuedai in soy or clear broth |
