Wild
Aka Amadai (Red Horsehead Tilefish) is a prized wild-caught fish from Japan's premier seafood regions, caught by traditional line and net methods in the waters off Fukuoka. It has long held a place in Japanese cuisine for its clean flavor and versatile culinary character.
The flesh of Aka Amadai is characteristic of well-handled Japanese fish — firm, cleanly flavored, and versatile enough to work equally well in raw preparations (sashimi, sushi) as in cooked forms (grilled, simmered, fried). Wild specimens carry the depth of flavor that comes from a natural ocean diet and healthy habitat.
Advance Intertrade sources Aka Amadai from Fukuoka, buying from daily auctions of line-caught and net-caught specimens. Shipped fresh via air freight to preserve the peak quality that Aka Amadai deserves, with frozen options available for markets requiring extended shelf life.
Sliced thin to showcase the clean, subtly sweet flesh — the definitive way to appreciate quality Japanese fish. Paired with wasabi and soy, or dressed with citrus salt.
The most beloved home preparation — simply salted and grilled until the skin crisps and the flesh remains moist. The purity of the fish shines through.
Simmered in sweet soy-mirin broth with ginger — a classic Japanese preparation that gently coaxes maximum umami from the fish while keeping the flesh tender.
A prized ingredient in winter nabe — the head and bones create a rich broth, while the flesh remains tender and sweet in the simmering dashi.
| Japanese name | アカアマダイ (aka-amadai) · also called guji (グジ) in Kyoto |
|---|---|
| English name | Red horsehead tilefish |
| Scientific name | Branchiostegus japonicus |
| Peak season | Autumn to winter |
| Taste & texture | Very soft, delicate white flesh with a natural sweetness |
| Best for | Scales-on grilling (uroko-yaki, the scales turn crispy), wakasa-yaki, kombu-cured sashimi, steamed dishes |
| Our sourcing | Fukuoka · 800 g–1.5 kg |
They are the same fish. Amadai is the standard Japanese name for tilefish; guji is the name used in Kyoto and the Kansai region, where it is a star of kaiseki cuisine.
Amadai scales are thin, and when grilled or fried skin-side down they turn into a crispy, savoury layer while the soft flesh stays moist. This style is called uroko-yaki.
Yes, but its flesh is very soft and moist, so it is often lightly salted or cured between sheets of kombu (kobu-jime) first to firm it and concentrate its sweetness.
| Size | Grade | Common Use |
|---|---|---|
| 800–534kg | Small | Fillet, casual dining |
| 534–268kg | Medium | Sashimi, sushi — most popular |
| 268–1.5kg | Large | Premium sashimi, restaurant use |
| 1.5kg+ | Jumbo | Whole-fish presentation, high-end venues |
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