Wild
Kichiji / Kinki (Broadbanded Thornyhead) is a prized wild-caught fish from Japan's premier seafood regions, caught by traditional line and net methods in the waters off Hokkaido. It has long held a place in Japanese cuisine for its clean flavor and versatile culinary character.
The flesh of Kichiji / Kinki 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 Kichiji / Kinki from Hokkaido, buying from daily auctions of line-caught and net-caught specimens. Shipped fresh via air freight to preserve the peak quality that Kichiji / Kinki 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 | キチジ (kichiji) / キンキ (kinki) |
|---|---|
| English name | Broadbanded thornyhead |
| Scientific name | Sebastolobus macrochir |
| Habitat | Deep, cold waters off Hokkaido |
| Peak season | Winter (about November–February) |
| Taste & texture | Very rich, fatty white flesh that stays moist whatever the cooking method |
| Best for | Nitsuke (simmered), salt-grilling, butterflied and grilled (hiraki), hot pot |
| Our sourcing | Hokkaido · 200–800 g · line-caught available |
They are different fish that are both red and live in deep water. Kinki (kichiji) is a small rockfish from Hokkaido with especially fatty flesh; kinmedai (splendid alfonsino) is a larger fish with big golden eyes, found in warmer deep waters further south.
Kinki is best in winter, roughly November to February, when its fat content is highest.
Yes. Line-caught kinki, which is handled with less damage and is especially valued, is available on request alongside regular catch. Contact us for availability and prices.
| Size | Grade | Common Use |
|---|---|---|
| 200–400g | Small | Individual portions, casual use |
| 400–600g | Medium | Sashimi, sushi — most popular |
| 600–800g | Large | Premium presentations, restaurants |
| 800g+ | Jumbo | High-end restaurants, luxury use |
Tell us your target size, preferred form, quantity, and destination airport. We'll send you pricing and availability within 24 hours.
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