【Reading】たい

【English Name】Sea Bream (Tai)

Tai (sea bream) is a topping regarded as the representative of white-fleshed fish in sushi. When simply referring to "tai" at a sushi restaurant, it usually means madai (red sea bream). It belongs to the family Sparidae in the order Perciformes, with the scientific name Pagrus major. Its pale pink flesh is translucent and has an elegant sweetness and delicate umami.

It has two major seasons: those caught in spring (March–June) before spawning are called sakuradai (cherry-blossom sea bream) and are considered especially delicious for their fat. Those of autumn (September–November) are called momijidai (maple sea bream) and offer a firmer, tighter taste.

In Edomae sushi, applying treatments such as kobujime (kelp curing) or sujime (vinegar curing) is the traditional method. While it is common to remove the skin before forming nigiri, the popular yakishimo-zukuri, in which the skin side is seared, is also well liked. The flesh is firm, and when prepared as usu-zukuri (thin slices), its springy texture stands out.

Major production areas include Nagasaki, Ehime, and Mie Prefectures, with Akashi-dai and Naruto-dai famous as branded production areas. At present, aquaculture is thriving, and farmed fish account for the majority of the sea bream distributed in the market. In Japan it is a fish indispensable for celebrations, and from the pun on "medetai" (auspicious), it is served at festive occasions.