Sushi Visual Dictionary | SushiUniversity


White flesh fish

A photo of amadai sushi
Horsehead (Akaamadai)

Horsehead (Akaamadai)

Dubbed as ”noble lady” of white fish. Seasonal fatty meat is sweet and tasty. Shiro-amadai is more suitable for sushi than aka-amadai and ki-amadai due to its less amount of water content in meat.

Aka-amadai: Inhabits sandy mud bottoms from central Honshu to the East China Sea, Jeju Island, and the South China Sea, at depths of 30 to 150 m. The body length is 45 cm. The spawning season runs from June to November. They lay their eggs on the seafloor near coasts at depths of 70 to 100 m. The peak season is winter. Aka-amadai is the most widely distributed type of Amadai.

Shiro-amadai: Inhabits sandy mud bottoms from central Honshu to the East China Sea, Busan, and the South China Sea, at depths of 30 to 100 m. The body is an overall whitish color. The body length is 60 cm. The peak season is winter.

Ki-amadai: Inhabits sandy mud bottoms from central Honshu to the East China Sea at depths of 30 to 300 m. The “Ki” part of its name means “Yellow” in Japanese, and just as the name describes, both its dorsal fin and tail fin are a yellowish color. The body length is 35 cm. The peak season is winter. This fish is rarely seen in Toyosu Market.

Related posts:
What is Shirakawa?

Also called White horsehead (Shiroamadai) or Horse head (akaamadai) or Sweet perch (akaamadai) or Japanese tilefish (akaamadai) or Yellow horsehead (kiamadai).

Main production area

Yamaguchi Fukui Ishikawa Shimane

Famous production area

Wakasa Takeoka Sajima

Season

Autumn-Winter