Shizuoka's food cultureKnow

The Izu Peninsula in Shizuoka Prefecture is a production area for red-eyed snapper, and there are three types of red-eyed snapper caught in Izu: Jikinme (also called Inatori Kinme and Hi-moderi Kinme), Shimakinme, and Okikinme.

Local Kinmedai is the highest quality Kinmedai, said to be the most fatty and tasty. It is caught by line fishing, but the amount of it landed has drastically decreased, making it difficult to obtain this brand of Kinmedai.

The red snapper caught at Inatori fishing port in Higashiizu Town is this local red snapper, and is called Inatori Kinme.

The most typical dishes for red snapper are sashimi and boiled dishes, and when boiled, fillets or whole fish are boiled in soy sauce, sake, and sugar. In recent years, many dishes other than sashimi and boiled dishes have been developed.

The season for golden-eyed amberjack is from October to late March, when it is at its fattiest and tastiest. It is popular in home cooking and is also on the menus of restaurants.

Ingredients used 

Red snapper, ginger

How to eat

After removing the scales, gills, and guts, fillet the golden-eyed snapper into three pieces, then cut into 3 to 5 equal pieces (split the head in half).

Pour a sauce made by mixing sake, sugar, and soy sauce into a pot and bring to a boil over high heat, then add the red snapper and thinly sliced ​​ginger with the skin still on.

Cover and simmer for about 10 minutes, turning off the heat when the fillets start to become glossy.

On special occasions, the fish is boiled whole rather than cut into fillets and served on a large platter.

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）

Image: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）