Seafood

Yellowback seabream

レンコダイ　れんこだい　renkodai

Also known asrenkodai, kidai

At its best in Sep, Oct, Nov

Yellowback seabream (renkodai), Japanese seafood
Yellowback seabream (renkodai) is at its best in Sep, Oct, Nov. It is in the market from Aug to Feb.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Yellowback seabream: Shioyaki (salt-grilled)

Shioyaki (salt-grilled)

Small enough to grill whole. The skin turns fragrant.

Yellowback seabream: Nitsuke (simmered in sweet soy)

Nitsuke (simmered in sweet soy)

Simmered in sweet soy. The bones give a good broth.

Yellowback seabream: Dried overnight

Dried overnight

Butterflied and dried overnight, which deepens the flavour.

Yellowback seabream: Sashimi

Sashimi

Good raw when fresh. Leaner and more delicate than red sea bream.

How to choose

A vivid pink body with clear eyes and a firm feel.

Storage

Gut and refrigerate. Use within two days.

Main areas

Good to know

Its formal name is kidai. Smaller and cheaper than red sea bream, but good eating. Because several are caught together, the Japanese name is written with characters meaning linked sea bream, like the chambers of a lotus root.

Back to the calendar

At their best around the same time