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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.

Main production area

Setonaikai Nagasaki Kumamoto Kagoshima

Famous production area

Akashi

Season

Winter-Early spring