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Tilefish (Amadai) 甘鯛 (馬頭魚)

Tilefish (Amadai) 甘鯛 (馬頭魚)

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甘鯛

Amadai is moderately fatty but light, and is also faintly and fascinatingly sweet, which is amai in Japanese.  This may be the reason the fish is called amadai.  Amadai has been used in high-class cuisine for years and prized in Kyoto under the name of "Guji".  Amadai is eaten as sashimi, cooked with soy sauce and sugar, grilled with salt, steamed and more.

A popular recipe uses Japanese technique called "Matsukasa-Yaki", or more literally "pine-cone baking". The traditional method is to grill the fish (amadai) at a high temperature from afar. The delicate scales will cook gradually, resulting in a crisp texture. 

雖然在日本廣泛分佈,從青森到九州都有它們萌噠噠的身影,但主產地還是集中在山口縣、長崎縣、島根縣、福井縣等南部地區。甘鯛是割烹料理及刺身的珍貴食材,其魚鱗呈淡紅色,魚肉稠密,做刺身口感較為黏滑,熟食則肉質更為鮮甜及有彈性。以甘鯛的魚頭、魚骨、魚皮做湯也十分鮮甜,可以做成潮汁或是味噌湯單獨品味,或是融入雜炊、茶泡飯之中也別有風味。燉煮甘鯛、甘鯛鍋也是帶來大滿足的料理。

對很多日料吃貨來說,吃烤甘鯛的妙處不僅在品味魚肉之鮮,更重要的是魚鱗之香脆,二者輝映才是美味的交響。強調甘鯛帶鱗烤制的料理也稱立鱗燒(うろこ焼き),或者松笠燒(松笠焼き)。

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