Tai 鯛

Tai has long been served at celebrations in Japan and treasured as an auspicious fish. During the Edo period, fine sea bream was among the prestigious gifts presented to the shogun.

Its white flesh is light and delicate, with concentrated umami just beneath the skin, so sushi chefs often leave a little skin attached. Farmed tai develops a well-balanced layer of fat and is popular in its own right alongside wild fish. Smaller specimens are often preferred, with fish around 40–50 cm especially prized.

The best season varies by region: spring in Hokkaido and Tōhoku, and autumn from Kantō to Kyūshū. That means tai is in season somewhere in Japan throughout the year. Spring fish are known as sakura-dai (“cherry-blossom sea bream”), while autumn fish are called momiji-dai (“autumn-leaf sea bream”).

Origin: Nation-wide Season: Differs depending on the type. Winter to spring for madai (true sea bream).