Hokkaido · Kinki · Thornyhead
Kinki (Thornyhead)
Brought directly from Hokkaido — only by Hokkaido Uni Shop.
What is Kinki?
Kinki (キンキ), or thornyhead, is a luxury fish from the cold waters of Hokkaido, sought after by top restaurants for its sweet flavor and high fat content. It averages 1.45-1.80lbs per piece, prized for a rich, velvety flesh that works grilled, as sashimi, steamed, or in a hot pot. Because it's highly perishable, we ship it once a week to keep it at peak freshness.
Kinki is one of the fattiest of the white fish — the oil runs right through the flesh, so it stays moist and rich whether grilled or simmered, with a natural sweetness and a soft, almost creamy texture. It's a fish that turns a simple preparation into something special.
Specifications
| Origin |
Hokkaido, Japan |
| Type |
Kinki (キンキ) - thornyhead |
| Weight |
approx. 1.45-1.80lbs per piece |
| Character |
Rich, velvety, sweet; high fat |
| Season |
Year-round |
| State |
Fresh |
| Best for |
Grilled, sashimi, steamed, hot pot |
How to enjoy
Simmered in a sweet-soy nitsuke is a classic, the fat and sweetness coming through the glossy skin. Salt-grilled (shioyaki) is just as good, the oil crisping the skin as it cooks. In winter, kinki-nabe — the fish in a hot pot with vegetables and tofu — is a Hokkaido favorite, the fat enriching the broth. Very fresh, it's also served as sashimi. Keep it cold and cook it fresh.
Pairing notes — sweet-soy nitsuke, salt, ponzu, grated daikon, hot pot, and a dry sake.
Handling: Highly perishable — ships fresh once a week to keep it at its best. Keep refrigerated and cook within a day or two of arrival; use raw preparations only if sashimi-grade, the day it arrives. A pre-order item that usually takes about a week to prepare. Any transit damage should be reported to the carrier directly.
