{"id":9093830181081,"title":"Wild Japanese Kinki (Thornyhead)","handle":"wild-japanese-kinki-thornyhead","description":"\u003cp\u003eWild Japanese Kinki, also known as Thornyhead or Channel Rockfish (\u003cem\u003eSebastolobus macrochir\u003c\/em\u003e), is a prized deep-sea fish celebrated for its \u003cstrong\u003erich, buttery flavor\u003c\/strong\u003e and tender, flaky texture. Harvested from the cold, pristine waters off Japan’s northern coasts, Kinki is revered in Japanese cuisine for its natural sweetness, luxurious fat content, and vibrant red skin, making it a standout ingredient in both traditional and modern dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Makes Kinki Special?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWild-caught from depths exceeding \u003cstrong\u003e200 meters\u003c\/strong\u003e, Kinki thrives in the icy, nutrient-rich waters of northern Japan, particularly around Hokkaido. The cold-water habitat contributes to its \u003cstrong\u003ehigh-fat content\u003c\/strong\u003e, which enhances its creamy texture and umami-rich flavor. This fish is highly sought after for its versatility in cooking, as its unique combination of sweet, fatty flesh and firm structure allows it to excel in a variety of culinary preparations. Sustainable fishing practices ensure that each Kinki is carefully handled to preserve its freshness and quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile\u003c\/strong\u003e Kinki offers a \u003cstrong\u003eluxurious, sweet flavor\u003c\/strong\u003e with pronounced umami and a velvety texture that melts in the mouth. Its fatty, moist flesh is balanced by a clean, oceanic finish, making it perfect for delicate and flavorful dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCulinary Applications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled or Broiled\u003c\/strong\u003e: Kinki is traditionally grilled whole or in fillets, allowing the skin to crisp while retaining the rich, juicy flavor of the flesh.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed or Simmered\u003c\/strong\u003e: Often simmered in soy-based broths, sake, or miso, Kinki absorbs flavors beautifully while maintaining its tender texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot Pots (Nabe)\u003c\/strong\u003e: A popular choice for Japanese hot pots, Kinki’s high-fat content adds richness to the broth, elevating the dish’s overall flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e: For raw preparations, its firm yet fatty texture and natural sweetness make it an indulgent sashimi option.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePairings\u003c\/strong\u003e Kinki pairs wonderfully with \u003cstrong\u003esoy-based sauces\u003c\/strong\u003e, \u003cstrong\u003ecitrus accents\u003c\/strong\u003e such as yuzu or lemon, and delicate herbs like shiso. Its richness is complemented by light, crisp white wines such as \u003cstrong\u003eChablis\u003c\/strong\u003e, \u003cstrong\u003eSauvignon Blanc\u003c\/strong\u003e, or a sparkling \u003cstrong\u003eJunmai sake\u003c\/strong\u003e, which balances its fatty texture with a refreshing contrast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSustainability \u0026amp; Sourcing\u003c\/strong\u003e Kinki is sustainably sourced from Japan’s northern waters, with careful handling from catch to delivery to ensure the highest quality. The use of traditional fishing techniques reflects a commitment to preserving both the fish’s natural environment and its superior culinary qualities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e Available in whole fish. Delivered fresh and never vacuum-sealed, preserving the fish’s natural flavor and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage Instructions\u003c\/strong\u003e Store chilled and consume within a few days of receipt for optimal freshness. While Kinki can be frozen, it is best enjoyed fresh to fully appreciate its tender texture and rich, umami-packed flavor.\u003c\/p\u003e","published_at":"2025-01-13T16:51:17-08:00","created_at":"2025-01-13T16:51:17-08:00","vendor":"Toyosu Fish Market","type":"Seafood","tags":["Kinki","Thornyhead"],"price":7400,"price_min":7400,"price_max":7400,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":46303537463513,"title":"Whole","option1":"Whole","option2":null,"option3":null,"sku":"TOYO-KIK-WHOLE","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Wild Japanese Kinki (Thornyhead) - Whole","public_title":"Whole","options":["Whole"],"price":7400,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"Each: per lb.","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/sfsf.kitchen\/cdn\/shop\/files\/Kinki.webp?v=1736815799","\/\/sfsf.kitchen\/cdn\/shop\/files\/Kinki2.webp?v=1736815799"],"featured_image":"\/\/sfsf.kitchen\/cdn\/shop\/files\/Kinki.webp?v=1736815799","options":["Size (per lb.)"],"media":[{"alt":null,"id":36511266570457,"position":1,"preview_image":{"aspect_ratio":1.319,"height":1248,"width":1646,"src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/Kinki.webp?v=1736815799"},"aspect_ratio":1.319,"height":1248,"media_type":"image","src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/Kinki.webp?v=1736815799","width":1646},{"alt":null,"id":36511266603225,"position":2,"preview_image":{"aspect_ratio":1.319,"height":1248,"width":1646,"src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/Kinki2.webp?v=1736815799"},"aspect_ratio":1.319,"height":1248,"media_type":"image","src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/Kinki2.webp?v=1736815799","width":1646}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eWild Japanese Kinki, also known as Thornyhead or Channel Rockfish (\u003cem\u003eSebastolobus macrochir\u003c\/em\u003e), is a prized deep-sea fish celebrated for its \u003cstrong\u003erich, buttery flavor\u003c\/strong\u003e and tender, flaky texture. Harvested from the cold, pristine waters off Japan’s northern coasts, Kinki is revered in Japanese cuisine for its natural sweetness, luxurious fat content, and vibrant red skin, making it a standout ingredient in both traditional and modern dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Makes Kinki Special?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWild-caught from depths exceeding \u003cstrong\u003e200 meters\u003c\/strong\u003e, Kinki thrives in the icy, nutrient-rich waters of northern Japan, particularly around Hokkaido. The cold-water habitat contributes to its \u003cstrong\u003ehigh-fat content\u003c\/strong\u003e, which enhances its creamy texture and umami-rich flavor. This fish is highly sought after for its versatility in cooking, as its unique combination of sweet, fatty flesh and firm structure allows it to excel in a variety of culinary preparations. Sustainable fishing practices ensure that each Kinki is carefully handled to preserve its freshness and quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile\u003c\/strong\u003e Kinki offers a \u003cstrong\u003eluxurious, sweet flavor\u003c\/strong\u003e with pronounced umami and a velvety texture that melts in the mouth. Its fatty, moist flesh is balanced by a clean, oceanic finish, making it perfect for delicate and flavorful dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCulinary Applications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled or Broiled\u003c\/strong\u003e: Kinki is traditionally grilled whole or in fillets, allowing the skin to crisp while retaining the rich, juicy flavor of the flesh.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed or Simmered\u003c\/strong\u003e: Often simmered in soy-based broths, sake, or miso, Kinki absorbs flavors beautifully while maintaining its tender texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot Pots (Nabe)\u003c\/strong\u003e: A popular choice for Japanese hot pots, Kinki’s high-fat content adds richness to the broth, elevating the dish’s overall flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e: For raw preparations, its firm yet fatty texture and natural sweetness make it an indulgent sashimi option.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePairings\u003c\/strong\u003e Kinki pairs wonderfully with \u003cstrong\u003esoy-based sauces\u003c\/strong\u003e, \u003cstrong\u003ecitrus accents\u003c\/strong\u003e such as yuzu or lemon, and delicate herbs like shiso. Its richness is complemented by light, crisp white wines such as \u003cstrong\u003eChablis\u003c\/strong\u003e, \u003cstrong\u003eSauvignon Blanc\u003c\/strong\u003e, or a sparkling \u003cstrong\u003eJunmai sake\u003c\/strong\u003e, which balances its fatty texture with a refreshing contrast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSustainability \u0026amp; Sourcing\u003c\/strong\u003e Kinki is sustainably sourced from Japan’s northern waters, with careful handling from catch to delivery to ensure the highest quality. The use of traditional fishing techniques reflects a commitment to preserving both the fish’s natural environment and its superior culinary qualities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e Available in whole fish. Delivered fresh and never vacuum-sealed, preserving the fish’s natural flavor and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage Instructions\u003c\/strong\u003e Store chilled and consume within a few days of receipt for optimal freshness. While Kinki can be frozen, it is best enjoyed fresh to fully appreciate its tender texture and rich, umami-packed flavor.\u003c\/p\u003e"}
