Golden-Eye Snapper or Alfonsino is an extraordinary fish prized for its flavor and texture by chefs worldwide. It is particularly suited to sashimi preparations.
Origin: New Zealand
Method of Capture: Longline in small volume
Wild or Farmed: Wild
Method of Capture: Longline in small volume
Wild or Farmed: Wild
Friend of the Sea certified
Managed under the NZ Quota Management System
Kinmedai belong to the Berycidae family, and have a brilliant scarlet red body, with silver-tinged sides. They are renowned for their large eyes with a very opaque lens, giving them an ‘into-oblivion’ appearance. They are an incredibly aesthetic fish and a real treat to have grace one’s table.
Kinmedai have a very sweet, rich flavor, with the flesh being super high in minerals, nutrients and Omega-3 oils. The fillets are short and deep, tapering sharply and have a light pink color, with a firm texture and medium flake.
Can be baked, poached, steamed, fried, curried and more. The applications are boundless but the fish comes into its own when used in Japanese cuisine. Kinmedai makes a very attractive Nigiri sushi with the attractive skin left on. The variety of cooking methods keep diners coming back for more. Ask for it by name as it’s hard to come by. We want to make this one of the next ‘must have’ seafood choices in America.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.