Kinmedai Alfonsino Fish from Toyosu Market

Kinmedai are endearingly ostentatious deep water fish, with enormous golden eyes and bright red skin that form a stunning, caricatured appearance. They are found all over the world, but prized foremost in Japanese cuisine, where they are very frequently consumed raw, lightly seared, or just splashed with boiling water to subtly tenderize the meat and accentuate its umami characteristics. They are white fleshed, and late spring or early summer catches near Shizuoka are known to be the fattiest and most succulent, just before the catches have laid their eggs. The flavor tends to be mild and not too fishy, with an elegant expression of umami. One note of distinction for Kinmedai is that their skin is very thin and palatable, even when raw. A quick sear can ever so slightly have the effect of crisping the skin and tenderizing the meat, making this fish delightfully versatile and satisfying. In English, Kinmedai are called “splendid Alfonsino,” a nickname that suits both their appearance an