Kinmedai (Golden Eye Snapper) typically grows to 30–50 cm and is in season during winter, when it is the fattiest and most flavorful. Its flesh is tender, sweet, and rich in umami. It is commonly used in simmered, grilled, or steamed dishes, with soy sauce simmering being especially popular in Japan. When used for sushi, its skin is often lightly seared to enhance the flavor, or it is served fresh as sashimi. Its tender texture and natural sweetness make it an excellent sushi ingredient.