Seafood
Blackspot emperor
フエフキダイ ふえふきだい fuefukidai
Also known asfuefukidai, taman
At its best in May, Jun, Jul, Aug
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
A refined white flesh with a strong depth of flavour. Also suits curing with kelp.
Maas-ni (simmered in salt and awamori)
An Okinawan method using salt and awamori. The bones give a good broth.
Shioyaki (salt-grilled)
Grill the skin side until fragrant. The flesh turns fluffy.
Pan-fried in butter
Western cooking suits it too; the lean flesh carries the richness well.
How to choose
A vivid body colour with a reddish tinge around the mouth. Good thickness through the body.
Storage
Gut and refrigerate. The firm flesh holds for two to three days.
Main areas
Good to know
Known as taman in Okinawa, where it is one of the prefecture's prized fish. The pursed mouth looks as though it were whistling, which is where the Japanese name comes from.
