Tai 鯛

Tai has long been served at celebratory occasions and cherished as an auspicious fish. In the Edo period, high-quality sea bream is said to have been one of the representative offerings presented to the shogun.

It is a white-fleshed fish with a light, delicate flavour, but its defining feature is the rich umami that sits just beneath the skin. The sushi is served with a little skin. Although many sea bream are farmed, the fat content is often just right, and their popularity does not lose out to wild-caught fish. Smaller ones are known to be more delicious, with 40~50cm being the most popular.

The best season depends on the location, with 'Spring' thought to be the most ideal for Hokkaido & Tohoku region, and 'Fall' for the region from Kanto to Kyushu. As such, you can enjoy tai somewhere in season all year around. They are called 'sakura-dai' (cherry-blossom sea bream) and 'momiji-dai' (autumn-leaf sea bream) respectively.

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