Beryx splendens (SEFSC Pascagoula Laboratory; Collection of Brandi Noble, NOAA/NMFS/SEFSC )
Superregnum: Eukaryota
Cladus: Unikonta
Cladus: Opisthokonta
Cladus: Holozoa
Regnum: Animalia
Subregnum: Eumetazoa
Cladus: Bilateria
Cladus: Nephrozoa
Superphylum: Deuterostomia
Phylum: Chordata
Subphylum: Vertebrata
Infraphylum: Gnathostomata
Megaclassis: Osteichthyes
Superclassis/Classis: Actinopterygii
Classis/Subclassis: Actinopteri
Subclassis/Infraclassis: Neopterygii
Infraclassis: Teleostei
Megacohors: Osteoglossocephalai
Supercohors: Clupeocephala
Cohors: Euteleosteomorpha
Subcohors: Neoteleostei
Infracohors: Eurypterygia
Sectio: Ctenosquamata
Subsectio: Acanthomorphata
Divisio/Superordo: Acanthopterygii
Subdivisio: Berycimorphaceae
Ordo: Beryciformes
Subordo: Berycoidei
Familia: Berycidae
Genus: Beryx
Species: B. splendens
The splendid alfonsino (Beryx splendens) is an alfonsino of the genus Beryx, found around the world at depths between 25 and 1,250 metres (82 and 4,101 ft), usually between 400 and 600 metres (1,300 and 2,000 ft).
Description
Although its most common size is 40 centimetres (16 in), it can reach lengths of up to 70 centimetres (28 in).[2] It is known as kinmedai (金目鯛) or "golden eye snapper" in sushi and Japanese cuisine.
Served
Served at traditional Edomae sushi restaurants, this fish is usually aged for 2 to 3 days after being dispatched using the ikejime technique. The ageing allows the fish's natural enzymes to break down the proteins in the flesh, increasing the flavour and texture of the fish. It is usually served with its skin lightly blowtorched, grilled under a charcoal grill or lightly blanched using a technique called kawashimo-zukuri (皮霜造り/かわしもづくり).[3]
Gallery
Boiled kinmedai from Japan
References
Iwamoto, T.; McEachran, J.D.; Polanco Fernandez, A.; Moore, J.; Russell, B. (2015). "Beryx splendens". IUCN Red List of Threatened Species. 2015: e.T16425354A16510182. doi:10.2305/IUCN.UK.2015-4.RLTS.T16425354A16510182.en. Retrieved 11 November 2021.
Froese, Rainer; Pauly, Daniel (eds.) (2016). "Beryx splendens" in FishBase. December 2016 version.
Sperss, Phil (2019). "Ageing and Preparing Kinmedai for Nigiri Sushi". lapetitnoisette.
"Beryx splendens". Integrated Taxonomic Information System. Retrieved 19 March 2006.
Tony Ayling & Geoffrey Cox, Collins Guide to the Sea Fishes of New Zealand, (William Collins Publishers Ltd, Auckland, New Zealand 1982) ISBN 0-00-216987-8
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