tilefish; blanquillo; horse-head fish
Kyoto dialect term for tilefish (Branchiostegus spp.), especially referring to the red tilefish used in high-end Japanese cuisine. The standard Japanese term is 甘鯛 (あまだい).
See also: アマダイ
In Kyoto, simmered tilefish is one of the local specialties.
Tilefish in this season is fatty and delicious.
Katakana spelling is common for this fish name, especially in culinary contexts.
Hiragana spelling is also used; the word is usually written in kana.
Ateji kanji spelling; rarely used in practice.
The origin is uncertain; it is a dialect word from Kyoto for tilefish.