Seafood
Kichiji rockfish
キンキ きんき kinki
Also known askinki, kichiji, menme
At its best in Jan, Feb, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Nitsuke (simmered in sweet soy)
Simmered in sweet soy. The rich fat suits a slightly stronger seasoning.
Shioyaki (salt-grilled)
Grilled until the fat drips. The skin side turns fragrant.
Yubiki (skin briefly scalded)
The skin is dipped in hot water and served as sashimi, bringing out its sweetness.
Dried overnight
Brined and dried. The rich flavour concentrates.
How to choose
A vivid scarlet body with clear eyes. A firm belly and intact scales.
Storage
Gut and refrigerate. The high fat content oxidises easily, so use within two days.
Main areas
Good to know
Its formal name is kichiji. Rausu kinki from Hokkaido is considered the finest. A deep-water fish with small catches, it is treated as a luxury.
