✭The season when alfonsinos are delicious

　It is said that the taste of alfonsino does not change much throughout the year, but it is best to avoid the time before and after spawning.The most delicious season is from around December to February in winter, when the fat is on top.

✭The main production areas of alfonsino are

　Alfonso alfonsino is mainly caught along the Pacific coast from the eastern Kanto region to the Ogasawara Islands and Okinawa. Among them, those caught from the coast of Boso to the Izu Peninsula and around the Izu Islands are landed at Shimoda Port, which is the largest catch in Japan.

In addition to being caught by similar fishing methods around Muroto Cape in Kochi Prefecture, in the southern waters such as the Ogasawara Islands, the Nansei Islands, and the waters around the Emperor Seamount, they are also caught by bottom longlines, bottom gillnets, trawls, etc., and are brought to Nagasaki Prefecture. It is watered.

Currently, the main production areas of alfonsino are Shizuoka, Kanagawa, Chiba, Tokyo, and Kochi prefectures, along with those from the South Seas such as Nagasaki.

Source: Alfonsino season and production areas

URL: キンメダイ／金目鯛／きんめだい : 旬の魚介百科 (foodslink.jp)

Alfonsino sea bream yubiki

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Trainer in charge: Seiya Izumoto

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