Golden threadfin bream
イトヨリダイ いとよりだい itoyoridai
Also known asitoyoridai, itoyori
At its best in Jan, Feb, Nov, Dec
When it is at its best
In seasonAvailable
How to cook
Sashimi
A refined white flesh with a light sweetness. Searing the skin lifts the aroma.
Shioyaki (salt-grilled)
The skin is beautifully coloured and keeps its brightness through grilling.
In clear soup
The bones give a clear broth, for soups at celebrations.
Meunière
Pan-fried in butter; Western cooking suits the delicate flesh.
How to choose
Vivid pink with clear yellow stripes. Clear eyes and a firm body.
Storage
The flesh is soft and watery. Gut and refrigerate, using within two days.
Main areas
Good to know
The upper lobe of the tail fin extends into a long thread, which gives the fish its Japanese name. Though called a bream, it belongs to the threadfin bream family rather than the sea bream family. Pale pink with yellow stripes, it is valued in Japanese cooking for its looks as much as its taste.
