The blood sea bream (*Dentex hypselosomus*), a member of the Sparidae family, is commonly found in the waters around Japan, the East China Sea, and Taiwan. It is considered a premium fish species with significant economic value. The fish has a laterally compressed, oval-shaped body, with a coloration ranging from pale red to orange-red. Its back is slightly darker, the belly is silvery white, and both sides often show bluish or silvery iridescence. The skin is smooth, and the fins have a light purple hue. Its flesh has a reddish tint, which gives rise to the name "blood sea bream."

Blood sea bream typically inhabits deeper rocky reefs or sandy seabeds and feeds mainly on small crustaceans and mollusks. Its flesh is fine-textured and firm, with a moderate fat content and a rich, delicate flavor. It is well-suited for a variety of preparations, including sashimi, steaming, and salt-grilling. In Japan, it is a prized ingredient in high-end cuisine and frequently appears in traditional banquets and fine dining.