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White flesh fish

Red seabream (Tai)
Red seabream (Tai)

Red seabream (Tai)

Thanks to its refined appearance, Red seabream (Madai) has been considered an auspicious fish in Japan from olden times. It is known for its savory flavor, firm texture and very tasty flesh and considered to be the king of white fish. There are two ways to enjoy Madai, either served skinless to enjoy the concentrated sweet flavor of the white flesh, or as Matsukawa-zukuri, parboiled with the skin. The customer has an opportunity to savor the flavor of the entire fish, the skin, the fat under the skin, and the white flesh. Sea bream is served between winter and spring, the spawning period. There is one red sea bream that recurrently migrates on the coast of the Seto Inland Sea for spawning, called the Cherry Anthias, which is especially delicious and highly valued.

Trivia 1 : The sweetness of red sea bream comes from the high content of glycine, which is an amino acids. The glycine content in sea bream meat is approximately 140 to 180 mg per 100 g, much higher than the 50 mg per 100 g in tuna meat. It also only contains 350 mg per 100 g of inosinic acid, the umami component of fish meat, which is low compared to the 420 mg per 100 g found in bonito. This ratio means that the sweet flavor is emphasized more than the richness.

Trivia 2 : Tai (ref seabream) is often said that they are tastier when they weigh around 2kg and their length is about 40 to 50cm.

Main production area

Setonaikai Nagasaki Kumamoto Kagoshima

Famous production area



Winter-Early spring