Ebisudai (English name) Japanese squirrelfish

A marine fish belonging to the order Alfonsinophyllum and family Scutellidae of the class Osteichthyes. It is widely distributed along the Pacific coast south of Aomori Prefecture, along the coast of the Sea of ​​Japan, in the Ogasawara Islands, the Kyushu-Palau Ridge, along the coast of the East China Sea, along the northwestern and southeastern coasts of Australia, and in the Andaman Islands. Its body is laterally compressed and shaped like a bream, and is hard and large, covered with rough scales. It belongs to the subfamily Acanthinae and can be distinguished from the subfamily Scutellinae by the lack of a strong spine at the bottom end of the preoperculum and the presence of more than 10 anal fins. It has a large spine at the top of the gill cover. It has 12 dorsal fin spines and a rough surface for the scales. There are 3.5 scales between the center of the dorsal fin spine and the lateral line. It is bright red all over, and reaches a body length of 45 centimeters. It is also known by other names such as Gusokudai or Yoroidai due to its strong scales, and Kintoki due to its red body color. Adult fish live in rocky areas at depths of 90 to 194 meters, and are caught using longlines and other methods. Immature fish are also caught using motorized bottom trawls. A large amount of this fish is caught in southern Japan, and it is considered delicious. The scales are removed after grilling or boiling. Because of its attractive appearance, it is also used in dishes at wedding betrothal gifts and receptions.

[Tsuru Okamura and Kunio Amioka November 17, 2015]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

硬骨魚綱キンメダイ目イットウダイ科に属する海水魚。青森県以南の太平洋沿岸と日本海沿岸、小笠原諸島(おがさわらしょとう)、九州・パラオ海嶺(かいれい)、東シナ海沿岸、オーストラリア北西岸・南東岸、アンダマン諸島に広く分布する。体は側扁(そくへん)したタイ形で、硬くて大きく、粗雑な鱗(うろこ)で覆われる。前鰓蓋骨(ぜんさいがいこつ)の下端に強い1棘(きょく)がないこと、臀(しり)びれは10本以上あることでアカマツカサ亜科に属し、イットウダイ亜科と区別できる。鰓蓋の上部に大きい1棘がある。背びれ棘が12本で、鱗の表面が粗い。背びれ棘部の中央部と側線の間の鱗は3.5枚。全体に鮮やかな赤色で、体長45センチメートルに達する。鱗が強固であるためグソクダイまたはヨロイダイ、体色が赤いためキントキなどの別名がある。成魚は90～194メートルの岩盤域にすみ、延縄(はえなわ)などで漁獲される。未成魚は機船底引網にも入る。南日本ではかなりの漁獲量があり、美味とされる。鱗は焼いたり煮たりしたあとに取り除く。見栄えがよいため、結婚の結納(ゆいのう)や披露宴(ひろうえん)の料理にも用いられる。

［岡村　收・尼岡邦夫　2015年11月17日］

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