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Deepwater longtail red snapper (Hamadai)

【Nigiri sushi: Shiromi】
Deepwater longtail red snapper (Hamadai) is distributed from central Honshu southward and in the Indian and western Pacific Ocean regions. It inhabits deep waters at depths of 100 to 600 meters. Its body shape is spindle-shaped and elongated, slightly laterally compressed. Its body color is a uniform bright red. Its tail fin is distinctive, forked into two parts and thread-like in appearance. Its total length can reach 1 meter.

Hamadai is not typically found in ordinary sushi restaurants due to its large size and extremely high price. It is a white-fleshed fish with no strong flavor and intense umami, and it remains tender even when cooked. The fish scraps (Fish scraps) are also delicious and should be utilized effectively. In Okinawa, Hamadai is called “Akamachi” and is counted among the three major premium fish of Okinawa, alongside Makubu and Akajin-mibai.

At sushi restaurants, the back side is often prepared as Yakishimozukuri, retaining the skin. The belly side has the skin removed and is used for nigiri. Its pale pink flesh is beautiful, with just the right amount of fat, clearly justifying its status as a premium fish. It is highly likely to become more commonly available at Tokyo sushi restaurants in the future.

【Related contents】
List of White flesh fish (Shiromi)