Japanese large-eye bream (Shirodai) is distributed in the western Pacific Ocean south of Kagoshima Prefecture. It inhabits sandy or gravelly bottoms near coral reefs and rocky reefs down to depths of 100 meters. Its body length is 40–50 cm. Its body shape is elliptical and strongly laterally compressed, with a somewhat high body depth. Its body color is pale grayish-purple-brown, with the head being a darker shade. The dorsal and anal fins are reddish with white edges, and black spotted patterns may appear on the body.

Shirodai belongs to the same genus as the highly valued Meichidai. While its flesh resembles that of Madai, Shirodai’s is softer, a high-quality white meat with almost no bloodline, snow-white in color. During its peak summer season, it is rich in fat, offering a melt-in-the-mouth sensation and a rich umami flavor.

A key point to note is that if post-harvest handling is poor, it can develop a very unpleasant odor. It is a common edible fish south of Kagoshima Prefecture. It can be found at Toyosu Market, including catches from the Ogasawara Islands. However, since it is rarely caught in large quantities, it is not served at sushi restaurants in Tokyo.

Common name: Japanese large-eye bream, Japanese sea bream

Japanese name: Shirodai (白鯛)

Korean common name: 일본황돔

French common name: Bossu blanc à points noirs

Scientific name: Gymnocranius euanus Günther,1879

Nigiri sushi detail: Japanese large-eye bream (Shirodai) Nigiri sushi