Red sea bream (Pagrus major), known as “Madai” (マダイ) in Japan, is one of the most representative and economically valuable species in the sea bream family. It is widely distributed in the western Pacific Ocean, primarily inhabiting warm coastal waters around Japan, China, Korea, and Taiwan. The red sea bream has an oval-shaped body with a reddish back and a slightly silver-white belly, displaying bright and glossy colors. Adult fish typically reach lengths of 50 to 70 centimeters, with some growing over 1 meter.

As a symbol of good fortune in Japanese cuisine, red sea bream has been highly prized since ancient times and is often served during celebrations, festivals, and important occasions. Its flesh is firm, white, moderately fatty, and naturally sweet, making it suitable for sashimi, salt grilling, steaming, sushi, simmered dishes, and more. Notably, it is famous for dishes like “Sugata-zukuri” (whole fish sashimi presentation) and “Tai-meshi” (sea bream rice), which are both visually appealing and delicious.

Nutritionally, red sea bream is rich in high-quality protein, DHA, EPA, calcium, and iron, which help enhance immunity and support brain development. With advances in aquaculture technology, red sea bream has become an important farmed species, enabling stable year-round supply. It represents a high-end marine fish that combines nutritional value, taste, and cultural significance.