Simmered “Kinme-Dai” Alfonsino In Soy Sauce

“Kinme-Dai” a deepwater fish of the family Berycidae.

“Kinme-Dai” is written “金目鯛” literally “golden eye red sea bream”.  Although it is named “Tai (seabrem)”, it is not a family of Pagrus major.
In Japan “Tai (seabrem)” is an auspic fish, so there are many fishes called “xxx -Tai” or “xxx -Dai” on the coattails of Tai ‘s popularity.  “Kinme-Dai” is one of them typically.

Cooking of Simmered "Kinme-Dai" Alfonsino In Soy Sauce
This painting is “Large Fish Series: Sea Perch and Alfonsino” by Utagawa Hiroshige, a Ukiyoe artist who is one of the great master of that tradition. (1797-1858) 魚づくし『すずき・金目鯛にしそ』
"Large Fish Series: Sea Perch and Alfonsino" by Utagawa Hiroshige

 

However, “Kinme-Dai” does not remain the record that had been eaten during the Edo Period.

 

 

(wikipedia common)

This dish is called “Kinme-Dai no Nitsuke 金目鯛の煮付” literally “simmerd alfonsino”.  It is popular as Japanese cuisine “Washoku”.
Simmered "Kinme-Dai" Alfonsino In Soy Sauce

・Kinme-Dai
is an Alfonsino, which is a deepwater fish of the family Berycidae.  金目鯛(きんめだい) literally “golden eye red sea bream”