Wild
Kinmedai (Splendid Alfonsino) is a striking deep-sea fish with brilliant red skin and large golden eyes. Caught at depths of 200–800 meters, it is one of the most prized white-fleshed fish in Japanese cuisine, known for its firm yet delicate texture and clean, sweet flavor.
The vibrant red color makes Kinmedai a symbol of celebration in Japan — it's often served at New Year's and other festive occasions. The fish is particularly abundant in the waters off the Izu Peninsula and Nagasaki.
Advance Intertrade sources Kinmedai daily from Nagasaki's auctions, offering both whole fish and fillets for export.
The firm, translucent flesh is ideal for sashimi — often served with the beautiful red skin left on.
Kinmedai nitsuke is a classic — the fish simmered in sweet soy broth until the flesh is tender and flaky.
Thinly sliced Kinmedai swished through hot broth — the skin turns crispy while the flesh stays silky.
Popular in Japanese-Italian fusion — poached in white wine, tomatoes, and olive oil.
| Size | Grade | Common Use |
|---|---|---|
| 500g–800g | Small | Simmered whole (nitsuke), casual dining |
| 800g–1.2 kg | Medium | Most popular — sashimi, sushi, grilling |
| 1.2–2 kg | Large | Premium sashimi, high-end restaurant use |
| 2+ kg | Jumbo | Rare, top-tier pricing |
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