Common name: Brownstripe red snapper, Spotstripe snapper, Black striped snapper, Striped seaperch

Japanese name: Yokosujifuedai (横筋笛鯛)

Chainese common name: 四带笛鲷

Taiwan common name: 奧氏笛鯛、赤筆仔、黃記仔、烏點記、花紅仔、必周

Korean common name: 동갈퉁돔

Scientific name: Lutjanus ophuysenii (Bleeker, 1860)

Nigiri sushi detail: Brownstripe red snapper (Yokosujifuedai) Nigiri sushi

Feature:

Brownstripe red snapper (Yokosujifuedai) is distributed in southern Japan (excluding the Ryukyu Islands), the southern Korean Peninsula, Taiwan, and Hong Kong, preferring shallow inshore waters and rocky reefs. It typically measures 25–30 cm in length, characterized by a black lateral stripe running from the eye to the caudal fin and a rounded bulge in the middle section. When fishing from rocky shores, it is often caught alongside Barred knifejaw and Largescale blackfish.

At first glance, it has the appearance of a southern fish species and gives a somewhat plain impression. However, its flesh is a mild white meat suitable for a wide range of dishes, such as salt-grilled or simmered preparations. It also pairs well with oil, making it suitable for Western-style dishes.

It is rarely found in sushi shops or restaurants in the Kanto region, but is relatively affordable in markets. Conversely, it is not uncommon in Kyushu or the Seto Inland Sea.

It was once criticized for having a fishy odor, but this is likely due to poor freshness management　in the distribution of the fish. It is an easy fish to handle, and its distribution in Kanto markets is likely to increase in the future.