Seafood

Red seabream

マダイ　まだい　madai

Also known asmadai, tai

At its best in Mar, Apr, May

Red seabream (madai), Japanese seafood
Red seabream (madai) is at its best in Mar, Apr, May.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Red seabream: Sashimi

Sashimi

Delicate and refined. Curing with kelp deepens the flavour.

Red seabream: Tai-meshi (sea bream rice)

Tai-meshi (sea bream rice)

Fillets cooked together with rice.

Red seabream: Shioyaki (salt-grilled)

Shioyaki (salt-grilled)

A fixture at celebrations.

Red seabream: Ara-daki (head and bones simmered in sweet soy)

Ara-daki (head and bones simmered in sweet soy)

Head and collar simmered in sweet soy.

How to choose

Clear eyes and a vivid pink body. The tail fin should not be darkened; wild fish have pointed tail tips.

Storage

Keeps relatively well. Gutted and refrigerated, it lasts two to three days.

Main areas

Good to know

Before spawning in spring the body takes on a cherry-blossom pink and it is called sakura-dai. It features at celebrations for its colour, shape and keeping quality.

Back to the calendar

At their best around the same time