Yellowback seabream, known in Japan as renkodai or kidai, is a colorful member of the sea bream family caught in the waters off Nagasaki. Its bright appearance makes it a popular fish for celebratory meals, where it is often served grilled with salt.
Yellowback seabream inhabit sandy and gravelly seabeds around the Nagasaki Sea Knoll, an underwater ridge off the coast of Nagasaki. They are also found in deeper waters at depths of approximately 50 to 200 meters and are landed at fishing ports throughout Nagasaki City.
The fish feeds on shrimp, squid, crabs, and small fish. It spawns twice a year, in early summer and autumn.
With its attractive reddish-orange color, yellowback seabream is often prepared as a whole grilled fish with salt for festive occasions and celebrations. It is commonly served at events such as weddings, where a small grilled sea bream is a traditional celebratory dish.
Its flesh is soft and has a distinctive flavor. It is also relatively affordable, making it a popular ingredient for everyday meals as well as special occasions.
Salt-grilling is one of the best-known ways to prepare this fish, allowing its natural flavor to stand out. It is also delicious simmered in a seasoned broth or served in a clear soup.
Other preparations include sashimi, deep-frying, and nanbanzuke, a dish in which fried fish is marinated in a sweet-and-sour sauce.
The fishing season described for yellowback seabream in Nagasaki is from April through August. If you visit during this period, look for the fish at local restaurants and seafood markets.
For a traditional Japanese dining experience, try it grilled whole with salt, especially if you are visiting during a festive occasion or enjoying a meal that features local seafood.