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Tai (Sea Bream) Sushi II- Various Sea Bream

Sea Bream (Tai)

White Fish & Salmon

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Order Perciformes, Family Sparidae / Others

Tai is a fish of the order Perciformes, family Sparidae, with 155 species found worldwide, of which 13 inhabit Japanese waters. The Sparidae in Japan include red and black varieties, but there are also over 200 species of "ayakari-dai" (namesake sea bream) - fish that are not actually in the Sparidae family.

Tai generally refers to fish in the order Perciformes, family Sparidae, and while various species of tai exist worldwide, 13 of them inhabit Japanese waters. Most Sparidae are bottom-dwelling fish that prefer relatively shallow waters and rocky areas. They are hermaphroditic or undergo sex changes as they grow - for example, kurodai (black sea bream) starts as male when young and becomes female as an adult.

Many fish beyond the Sparidae family also carry "tai" in their name, such as ishidai (striped beakfish), but as the English name of the family Oplegnathidae (to which ishidai belongs) differs from that of the Sparidae, these are Japanese-specific names given in homage to the auspicious and kingly image of tai. Fish named "tai" outside the Sparidae family are called "ayakari-dai" (namesake sea bream). Note that outside Japan, sea bream does not carry a particularly auspicious image.

True Japanese Sparidae are divided into red and black types. Red-type sea bream includes madai (red sea bream), the king of all tai; chidai (crimson sea bream), slightly more watery than madai but with beautiful skin; and kidai (yellowback sea bream, also called renko-dai), a small species common in western Japan. Black-type sea bream includes kurodai (black sea bream), known for its pleasant texture; and hedai (goldlined spinefoot), which inhabits offshore waters and lacks the briny smell. These all belong to the same Sparidae family and are characterized by a delicate, refined, and clean flavor.

Among the ayakari-dai (non-Sparidae "sea bream"), notable species include: ishidai (striped beakfish) of the family Oplegnathidae, with firm texture and excellent flavor and distinctive black stripes; ishigaki-dai (spotted knifejaw) of the same family, with firm texture, umami, and sweetness and tropical patterns; amadai (tilefish) of the family Malacanthidae, which became a luxury fish through its use in Kyoto's wakasa-yaki; fuedai (snapper) of the family Lutjanidae, with its notable yellow fins and strong umami; and kinmedai (splendid alfonsino), a famous ayakari-dai with meltingly rich fat. Kinmedai is actually not even in the order Perciformes but belongs to the order Beryciformes, family Berycidae - an even more distantly related fish.

Enjoying Various Types of Tai Sushi

When making tai into nigiri sushi, the skin is usually removed for the topping. However, since the subcutaneous fat between the skin and flesh, called "kawagishi," contains rich umami, some sushi restaurants serve nigiri with the skin still on, briefly blanched with hot water to create "yubiki" (skin-blanched). It is also delicious prepared as kombu-jime (kelp-cured) or eaten with salt instead of soy sauce.
Richly fatty kinmedai (splendid alfonsino) sushi Richly fatty kinmedai (splendid alfonsino) sushi

A Relative of Sea Bream Living in Thailand

Tilapia, a river fish found worldwide, was once widely used as a substitute for madai (red sea bream) at budget sushi restaurants due to its similar appearance and taste. In Japan, it was farmed under names like "izumi-dai" and "chika-dai," but it disappeared from the market as labor costs rose and farmed madai became more available. Tilapia is still widely consumed in Thailand today, and this dates back to when Thailand faced a food crisis and then-Crown Prince Akihito (now Emperor Emeritus), who is also an ichthyologist, presented tilapia to Thailand and proposed its cultivation. Because of this, tilapia is called "Pla Nin" (the benevolent fish) in Thai, and it remains a symbol of Japan-Thailand friendship.

Tilapia, a river fish found worldwide, was once widely used as a substitute for madai (red sea bream) at budget sushi restaurants due to its similar appearance and taste. In Japan, it was farmed under names like "izumi-dai" and "chika-dai," but it disappeared from the market as labor costs rose and farmed madai became more available. Tilapia is still widely consumed in Thailand today, and this dates back to when Thailand faced a food crisis and then-Crown Prince Akihito (now Emperor Emeritus), who is also an ichthyologist, presented tilapia to Thailand and proposed its cultivation. Because of this, tilapia is called "Pla Nin" (the benevolent fish) in Thai, and it remains a symbol of Japan-Thailand friendship.

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