| Name (Japanese) | Tilefish (Amadai / アマダイ / 甘鯛) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★★ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $35~$60/lb |
| Best Season | Winter to early spring |
| Did you know? | Known for edible, crispy skin when grilled; prized in Kaiseki cuisine. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 甘鯛 (Amadai) English Name: Tilefish / Red Tilefish Scientific Name: Branchiostegus japonicus Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Malacanthidae • Genus: Branchiostegus • Species: B. japonicus Average Size: 25–50 cm Key Features: Light pink body, delicate and sweet flavor, prized for its soft flaky flesh and edible skin |
| 2. Habitat & Distribution |
Found in coastal waters of Japan, especially the Sea of Japan and Seto Inland Sea. Prefers sandy seabeds at depths of 30–100 meters. Often caught using bottom trawl or small longline fishing. |
| 3. Seasonality |
Best season is winter to early spring. Peak sweetness and texture during colder months. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (yaki), steamed dishes Flavor: Mild sweetness with a subtle ocean aroma Texture: Soft, flaky, and moist flesh Fat Content: Low to moderate; concentrated under skin |
| 5. Preparation & Craftsmanship |
Often served with skin lightly seared (matsukasa-yaki) to create crispy texture. Requires delicate handling due to tender flesh. Kyoto cuisine often features amadai in clear soups or steamed dishes. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with white vinegar Condiments: Wasabi, sea salt, yuzu zest, ponzu Drinks: Junmai ginjo sake, crisp white wine |
| 7. Nutritional Information |
High in protein and low in fat. Contains omega-3 fatty acids, vitamin D, and selenium. |
| 8. Trivia & Cultural Notes |
The name “Amadai” means “sweet sea bream,” referring to its naturally sweet taste. Highly valued in Kyoto and Kansai cuisine. Its crispy skin is considered a delicacy when grilled. |
| 9. Recommended Sushi Styles |
• Amadai nigiri with lightly seared skin • Amadai sashimi with sea salt and yuzu zest • Kombujime amadai for enhanced umami • Amadai nigiri brushed with nikiri soy sauce |
