Alfonsino 0,8-1,2kg - Do you want to gut the fish?: yes, Do you want to remove the scales?: no

English Name: Alfonsino
Latin Name: Beryx splendens
Origin: New Zealand
FAO Area: 41
Catch Method: Wild-caught
Recommended Storage Temperature: 0–2°C

Splendid Alfonsino (Beryx splendens) is a fascinating deep-sea fish that earned its name from its vibrant red coloration and unique anatomical features adapted for life in the darkness.

Biology and Lifestyle

Deep-Sea Predator: It inhabits depths ranging from 180 to 1,300 meters, though it is most commonly found around 400–600 meters near seamounts and ridges.
Large Eyes: These fish possess disproportionately large eyes, allowing them to see in the minimal residual light of the deep ocean.
Diet: An active hunter, it feeds primarily on smaller fish, crustaceans (shrimp), and cephalopods.
Distribution: Found in temperate and tropical waters across all world oceans (except the Northeast Pacific).

Culinary Excellence

The Splendid Alfonsino is highly prized for its white, firm flesh with a high fat and Omega-3 content, giving it a rich and succulent flavor.

Characteristics and Taste

Appearance: Distinctive large eyes adapted for depths up to 1,000 meters and a bright red to silvery-pink hue.
Texture and Flavor: Features a firm, white-to-pinkish texture with a delicate, sweet taste and a pronounced umami profile.
Fat Content: Thanks to the high proportion of fish oil, the meat remains incredibly juicy even after cooking.

Culinary Uses

Japanese Sushi (Kinmedai): In Japan, it is considered a premium ingredient. It is often served with the skin on, lightly seared with a torch (aburi) to release the oils and add a smoky aroma.
Baking and Grilling: The firm skin becomes beautifully crisp when exposed to high heat, while the flesh inside stays tender.
Soups and Stocks: The head and bones are frequently used to create rich fish stocks, such as for a traditional bouillabaisse.