| Name (Japanese) | Yellowback seabream (Renkodai / レンコダイ / 連子鯛) |
| Overall Rating |
Flavor: ★★★☆☆ Texture: ★★★☆☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★★★ Price range: $5~$15/100g |
| Best Season | Spring to early autumn (April–September) |
| Did You Know? | As a grilled fish, it’s very popular and is packed with savory flavor. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Kidai (キダイ) Kanji Name: 黄鯛 (Kidai) English Name: Yellowback Seabream Scientific Name: Dentex hypselosomus Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Sparidae • Genus: Dentex • Species: D. hypselosomus Average Size: 20–30 cm length; smaller than true red sea bream (madai) Key Features: Pale white flesh with a slight pink hue; light, clean taste; valued as an affordable alternative to madai |
| 2. Habitat & Distribution |
Found in **coastal waters of Japan, Korea, Taiwan, and the East China Sea**. Commonly fished in the Seto Inland Sea and southern Japan. Prefers temperate, shallow coastal environments. |
| 3. Seasonality |
Best season is **spring to early autumn (April–September)**. Flesh is at its peak when waters are warmer. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (yakimono) Flavor: Mild, clean, slightly sweet Texture: Firm but less fatty compared to madai Fat Content: Low to moderate; refreshing rather than rich |
| 5. Preparation & Craftsmanship |
Often served raw as nigiri or sashimi to showcase light flavor. Skin-on searing (aburi) enhances aroma and adds depth. Frequently grilled or simmered in home-style Japanese cuisine. In sushi, used as a more affordable substitute for madai. |
| 6. Recommended Pairings |
Sushi Rice: Standard shari with balanced seasoning Condiments: Light soy, citrus (sudachi or yuzu), or salt Drinks: Crisp white wine, ginjo sake, or light beer |
| 7. Nutritional Information |
High in lean protein; low in calories and fat. Good source of omega-3 fatty acids, vitamin D, and selenium. Nutritious but lighter compared to fatty fish like tuna or mackerel. |
| 8. Trivia & Cultural Notes |
Sometimes confused with true red sea bream (madai), but **considered a distinct, more affordable species**. Valued for its accessibility and versatility in both sushi and cooked dishes. Not as culturally symbolic as madai, but widely eaten in everyday Japanese cuisine. Its name comes from the **yellowish tinge along its back and fins**. |
| 9. Recommended Sushi Styles |
• Kidai nigiri with a touch of citrus • Aburi-kidai (seared skin-on) for added aroma • Kidai sashimi with ponzu • Simmered (nitsuke) or grilled as part of traditional meals • Used as a cost-effective alternative to madai in sushi assortments |
