Seabream (Madai) 真鯛

Description

日本直送、刺し身用、真鯛ロイン

In Japan, red seabream was traditionally eaten during auspicious or celebratory occasions – during the New Year, or at weddings. The reason for that is that the sound of the word “tai” reappears in the word “medetai,” meaning "auspicious."

Madai has a brilliant red skin, firm and translucent white flesh and a sweet taste. Wild madai is available from winter through spring. It is difficult to catch as the fish does not form schools, making it a luxury product.   Madai is used as sashimi and on sushi, and also popular grilled (usually the whole fish). Chunks of madai may be added to clear soups (suimono), larger pieces to one-pot dishes (nabemono). Kabutoni (the simmered head of the fish) is considered a delicacy. Pieces of sea bream can also be steamed with white rice to make tai-meshi.

真鯛最大的可達體長1米左右。棲息在水深30米左右到200米的海底礁域、沙礫底、沙底。幼魚則在更淺的地方。分佈在北海道全沿岸～九州南岸的日本海、東京灣，瀨戶內海，屋久島。奄美大島、喜界島和沖繩也有分佈。在日本，天然真鯛的著名產區主要是兵庫縣明石的「明石鯛」，德島縣的「鳴門鯛魚」，神奈川縣的「佐島鯛魚」這三個地方。近年來養殖開始盛行，這也降低了天然真鯛的價格。當然，養殖的真鯛和天然的味道絕對不可同日而語。天然真鯛是日本高逼格鯛魚中的頂級代表。