| Name (Japanese) | Yellowfin seabream (Hedai / ヘダイ / 平鯛) |
| Overall Rating |
Flavor: ★★★☆☆ Texture: ★★★☆☆ Popularity: ★★☆☆☆ |
| Reference Price |
Value: ★★★★☆ Price range: $6~$15/100g |
| Best Season | Spring to autumn (April–October) |
| Did You Know? | Because it has less odor, it’s versatile for sashimi, grilled, boiled, or dried. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Hedai (ヘダイ) Kanji Name: 平鯛 (Hedai) English Name: Yellowfin seabream Scientific Name: Gnathodentex aureolineatus Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Sparidae • Genus: Gnathodentex • Species: G. aureolineatus Average Size: 20–40 cm length; typically lighter and smaller than true red sea bream (madai) Key Features: Silver body with a faint golden line; pale, lean flesh with mild taste; valued as an everyday, affordable fish |
| 2. Habitat & Distribution |
Found in **coastal waters of Japan, Taiwan, and the western Pacific**. Common in shallow sandy or rocky areas, especially around southern Japan. Sometimes caught alongside other seabream species. |
| 3. Seasonality |
Best season is **spring to autumn (April–October)**. Flesh tends to be firmer and cleaner in taste outside the summer spawning season. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (yakimono), simmered (nitsuke) Flavor: Mild, clean, slightly sweet Texture: Lean and firm, but less fatty than madai Fat Content: Low; refreshing rather than rich |
| 5. Preparation & Craftsmanship |
Often served raw as sushi or sashimi for its clean flavor. Light searing (aburi) can enhance aroma and umami. Also popular grilled with salt or simmered in home-style Japanese dishes. Sometimes overlooked in high-end sushi, but appreciated in regional and everyday cuisine. |
| 6. Recommended Pairings |
Sushi Rice: Standard shari with light seasoning Condiments: Citrus (sudachi, yuzu), light soy, or salt Drinks: Light sake, crisp white wine, or pilsner beer |
| 7. Nutritional Information |
Lean and low in fat, rich in protein. Contains omega-3 fatty acids, vitamin D, and minerals like selenium. A healthy, low-calorie fish compared to fattier species. |
| 8. Trivia & Cultural Notes |
Less prestigious than madai or kuro-dai, but widely eaten in regional Japanese diets. Its golden line along the body gives it the English name “Goldlined Seabream”. Sometimes confused with other seabream species, but distinguished by its lighter flavor and affordability. Appreciated as a familiar, everyday fish in both sushi shops and home cooking. |
| 9. Recommended Sushi Styles |
• Hedai nigiri with a dash of citrus • Aburi-hedai (seared) for added aroma • Hedai sashimi with ponzu or salt • Simmered (nitsuke) or salt-grilled in homestyle dishes • Used in sushi assortments as an affordable, light white fish option |
