Izu Peninsula and Sagami Bay, Japan — deep-sea fishing tradition with premium market value in Tokyo and Osaka
Kinmedai (splendid alfonsino, Beryx splendens) is one of Japan's most prized deep-sea fish, known for its brilliant scarlet skin, large golden eyes (giving it the name 'golden-eye tai'), and exceptional fatty, rich flesh that is among the most technically forgiving of premium fish to prepare. Found in deep waters off the Izu and Sagami Bay regions, kinmedai is available year-round with peak season in winter when its fat content is highest. Unlike many premium Japanese fish that reward restraint in preparation, kinmedai's exceptional skin is a primary attribute — the thick skin contains concentrated fat and connective tissue that renders beautifully when scored and exposed to dry heat, creating one of the finest crisp-skin preparations in Japanese cooking. The professional preparation of kinmedai: precise scaling (large scales require careful scraping to avoid tearing the skin), scoring the skin in a crosshatch pattern (this prevents buckling during cooking and dramatically increases surface area for crisping), patting completely dry, and cooking skin-side down in a very hot pan or under a professional salamander at high heat. The skin colour transforms from red to a brilliant iridescent gold as the subcutaneous fat renders. The flesh is delicate and cooks quickly — the goal is a fully crisped skin with the flesh just barely cooked through, slightly translucent at the centre. Kinmedai is also exceptional for simmered preparations (kabayaki or nizakana style) where its fatty richness creates a magnificent braising liquid.
Kinmedai has exceptionally rich, fatty flesh with a clean sweetness and a mineral depth from its deep-sea habitat; the properly crisped skin delivers concentrated fat and the Maillard-reaction complexity of perfectly rendered fish skin — one of Japanese fish cookery's finest single-ingredient experiences.
Skin-on cooking is the primary attribute — kinmedai served without skin misses the point. Scoring must be deep enough to penetrate the thick skin but not cut into the flesh. Complete surface drying before cooking is essential for proper crisping. High initial heat from the skin side drives moisture from the skin while rendering subcutaneous fat. Weight or pressing is often used on the skin side to ensure full contact with cooking surface.
Salt the fish skin side up in the refrigerator, uncovered, for 1–2 hours before cooking — this further dries the skin surface and seasons the flesh. Wipe the salt off and dry again before cooking. For crisp skin: cook in a dry pan (no added oil) — the subcutaneous fat renders into the pan naturally and is more than sufficient for cooking. For nizakana style: score the skin, poach briefly in dashi-based liquid with soy and mirin (ratio approximately 4:1:0.5) just until flesh turns opaque, then remove and reduce the liquid to a glaze. Brush the reduced glaze over the fish just before serving.
Removing the skin wastes kinmedai's primary quality attribute. Insufficient drying creates steam that prevents skin crisping. Too-low heat fails to crisp the skin before the flesh overcooks. Not scoring deeply enough prevents the skin from crisping evenly. For simmered preparations, over-cooking until the flesh loses moisture and becomes dry — kinmedai simmered preparations should finish while the flesh remains slightly moist and yielding.
The Japanese Culinary Academy's Complete Japanese Cuisine Series