{"product_id":"kinmedai-chiba-2lb","title":"Kinmedai Chiba 2lb","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\"\u003eChiba · Kinmedai · Golden Eye Snapper\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eKinmedai (Golden Eye Snapper)\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 Kinmedai?\u003c\/strong\u003e\u003cbr\u003eKinmedai (金目鯛, golden eye snapper) is a deep-water fish from Chiba, celebrated for its striking pinkish-red skin, large golden eyes, and luxurious texture. Rich in natural oils and umami, it's prized by top Japanese chefs for a firm yet tender flesh that works grilled, steamed, or as sashimi. Each piece averages around 2 lbs, sourced from the deep, cold, nutrient-rich waters off Chiba.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThe fat is what sets it apart from a lean white fish — it runs through the flesh, keeping it moist and rich however it's cooked, while staying clean and delicate rather than heavy. Firm enough to hold its shape grilled or simmered, silky enough to eat raw.\u003c\/p\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\u003eChiba, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eKinmedai (金目鯛) — golden eye snapper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eapprox. 2 lbs per piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCharacter\u003c\/td\u003e\n\u003ctd\u003ePinkish-red skin, gold eyes; rich yet delicate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eYear-round\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFresh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eGrilled (shioyaki), steamed, sashimi\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\"\u003eSalt-grilled (shioyaki) is a classic — salt the fish, grill skin-on until it crisps and the fat runs. It's equally good simmered in a sweet-soy nitsuke, the dish kinmedai is most famous for, or steamed to keep the flesh soft and clean. Fresh, it's also served as sashimi, silky and rich, or seared skin-on (aburi). Keep it cold and cook it fresh.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — salt, sweet-soy nitsuke, grated ginger, sudachi or yuzu, and a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eHandling:\u003c\/strong\u003e Ships fresh, directly from Japan — pre-order to source it at peak freshness. Keep refrigerated and cook within a day or two of arrival; use raw preparations only if sashimi-grade, the day it arrives. A limited, deep-sea fish. 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":44336184033446,"sku":"KINM1001T","price":169.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/shutterstock_1718005507copy_4708d720-5654-470c-83de-7cd515e515cb.jpg?v=1691556283","url":"https:\/\/hokkaidouni.com\/products\/kinmedai-chiba-2lb","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}