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●The ecology and characteristics of kobudai

◆What is Kobudai

scientific name：Semicossyphus reticulatus (Valenciennes, 1839)

Japanese name: Kobudai

English name：Asian sheepshead wrasse

Kobudai is a type of wrasse, not a sea bream, but a so-called Ayakari sea bream.
The Japanese name Kobudai derives from the appearance of the forehead protruding like a bump when it grows big.

◆Main production areas and catches

Kobudai is also caught in the Kanto and Hokuriku regions, but the numbers are small, and the majority are juveniles to females. The main production areas are Tokushima, Kagawa, Ehime, Okayama, Yamaguchi, Hiroshima, and Hyogo prefectures facing the Seto Inland Sea. In addition, there are many in western Japan such as Kyushu.

◆Catch time and season

Kobudai is generally said to be in season in winter, as it is called cold sea bream. I have heard that this is because when the water temperature drops, the animal-like diet on the beach shifts to seaweed, and the smell of the beach disappears, making it more delicious.
Also, it may be that fat is on the meat ahead of the spawning season.

source： Kobudai：Ecology, features, production areas and seasons

URL: コブダイ／カンダイ＜ベラ科：旬の魚介百科 (foodslink.jp)

Trainer in charge: Seiya Izumoto

※It is a sentence created with translation software.