Chef Satoshi Iida’s blogPosted: May 4, 2013
Koshotai 胡椒鯛 (Crescent Sweetlips)
In Japan there are many fish names that include the word “tai”, which all refer to types of sea bream, and koshotai is one of them. From the dorsal fin area to the tail of the fish there are black specks that look like pepper, which is kosho in Japanese. Koshotai is in season from about now and reaches its peak in early summer. As sashimi, it has a delicate taste with a hint of shellfish and a firm bite that seems a perfect match to the season. As well as sashimi, koshotai is delicious prepared as shio-yaki (grilled with salt) or as nitsuke (simmered in soy sauce, sake, mirin and ginger).
Source: Kyoryori Doraku