HORTSE-HEAD FISH (TILEFISH)
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Horse-head fish (or tilefish)
HORSE-HEAD FISH FROM VIET NAM
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| Nutrition and effects |
The horse-head fish is a white fish that has an elegant flavor. It's known for its sweet taste, however, its meat is a little too soft because it contains a lot of moisture. All varieties of horse-head fish contain very little fat. Of the 3 kinds, the white horse-head fish (Shiro-amadai in Japanese) has the most fat. The red horse-head fish (Aka-amadai) is next, and following that, in third place, is the yellow horse-head fish (Ki-amadai). They rank in taste in the above order as well. Horse-head fish contain less fat than most other fish, however, in winter it gains some stomach fat which makes it very tasty. It is also known as Suna-zuri at this time. Its season is winter.
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| Characteristics and type |
It has a long, thin, lean body. Other characteristics include a big head and a human-shaped forehead.
The horse-head fish has been regarded as a high quality cooking ingredient since the Edo period. When you say horse-head fish, it generally means the red horse-head fish.
Their habitats become deeper in the order of white, red, and yellow. Their sizes follow a similar order, with the white ones being 60 cm, the red 50 cm, and the yellow 30 cm.
The Nagasaki fish market has the number one catch of horse-head fish, which it ships to locations all over Japan. The fish is also used a great deal for processed foods (marinated with miso, marinated and dried). |
| Tips for packed lunches |
Because the meat is soft, has a lot of moisture, and a light flavor, it is usually cooked after it has been slightly salted.
It is good grilled with salt, teriyaki style (sliced and boiled after being soaked in sweetened soy sauce), and steamed with Japanese sake. You can use the bony parts of the fish for soup after cooking the other main parts. It is also good as dried fish without removing the scales and opening the fish from the back. |
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