{"product_id":"japanese-red-fish-assortment-set","title":"Japanese Red Fish Assortment Set","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eJapan · Red Fish Assortment\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eRed Fish Assortment Set\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Japan — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is the Red Fish Assortment Set?\u003c\/strong\u003e\u003cbr\u003eThis is a curated set of four of Japan's most sought-after red fish — kinmedai (golden eye snapper), akamutsu or nodoguro (blackthroat seaperch), kinki (broadbanded thornyhead), and amadai (tilefish). Each is chosen from the market for its rich, fatty flesh and its own distinct flavor. Together they bring the depth and variety of Japan's premium deep-sea and coastal fish into one package.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThese are the fish that anchor a high-end Japanese menu in winter — prized for a fat that suits grilling and simmering as much as sashimi. Because each one cooks a little differently, the set is a way to taste the range in a single order, for a special table or a gift.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eWhat's inside\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eKinmedai\u003c\/td\u003e\n\u003ctd\u003e金目鯛 · golden eye snapper — best simmered (nitsuke) or as sashimi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNodoguro\u003c\/td\u003e\n\u003ctd\u003eのどぐろ \/ 赤むつ · blackthroat seaperch — rich and fatty, salt-grilled or sashimi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKinki\u003c\/td\u003e\n\u003ctd\u003eきんき · broadbanded thornyhead — simmered or grilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmadai\u003c\/td\u003e\n\u003ctd\u003e甘鯛 · tilefish — grilled (wakasa-yaki) or steamed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eContents\u003c\/td\u003e\n\u003ctd\u003eKinmedai, nodoguro, kinki, amadai\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eWinter (peak for most)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFresh \/ frozen (by availability)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eGrilled, simmered, sashimi (by fish)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eEach fish has its own best treatment. Kinmedai is classic simmered in a sweet-soy nitsuke, or as sashimi. Nodoguro, the fattiest of the four, is at its best salt-grilled, the fat crisping the skin, and also served as sashimi or aburi. Kinki takes to simmering or grilling. Amadai is prized grilled in the wakasa-yaki style, or steamed. Thaw any frozen fish in the refrigerator before cooking.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — salt, grated daikon, sudachi or yuzu, soy, and a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout this set:\u003c\/strong\u003e A multi-species assortment — exact contents may vary with market availability, and fish ship fresh or frozen depending on the catch. Thaw frozen fish in the refrigerator; use raw preparations the day they're thawed. A pre-order item that usually takes about a week to prepare. Any transit damage should be reported to the carrier directly.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":45736402747558,"sku":"OMK0003","price":699.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/S__21823551.jpg?v=1723802591","url":"https:\/\/hokkaidouni.com\/products\/japanese-red-fish-assortment-set","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}