Amai is Japanese for sweet, which could be where delicately but slightly fatty fish gets its name from. Part of the Tai family, it is especially prized in Kyoto where it has been part of high-class cuisine. It is best had between October and March, where the red and white varieties are more flavourful. Our Amadai can be had as sashimi, but, its sweetness really showcases itself when it is heat treated. Steaming, grilling, fried, and many other preparations are suitable for this delicious fish.
Kindly note that this item is only available for Friday deliveries.
Should the fish be underweight, we will refund the difference