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). Although its most common size is 40 centimetres (16 in), it can reach lengths of up to 70 centimetres (28 in). It is known as kinmedai (金目鯛) or "golden eye snapper" in sushi and Japanese cuisine.
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).
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PlanktivoreA planktivore is an aquatic organism that feeds on planktonic food, including zooplankton and phytoplankton. Phytoplankton are usually photosynthet...
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CarnivoreA carnivore meaning 'meat eater' is an organism that derives its energy and nutrient requirements from a diet consisting mainly or exclusively of a...
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OviparousOviparous animals are female animals that lay their eggs, with little or no other embryonic development within the mother. This is the reproductive...
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OceanodromousS
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