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Air Flown Fresh Red Sea Bream ~ Madai ~ 2.2kg
▼Fresh Red Sea Bream Madai Guidence▼
*PLEASE TAKE NOTE*
Our Air Flown Fresh Red Sea bream Madai is flown in upon request. This is to ensure that you get the freshest quality.
Order by Sunday for delivery on Wednesday in the following week or,
Order by Tuesday for delivery on Friday in the same week.
We do not deliver on Public Holiday.
Red Sea Bream / Madai History
Texture: Firm and Flakey Taste: Clean and light
Madai is called “the king of fish” and is well-known to the Japanese, who eat a large volume of fish.
Tai (sea bream) has long been used in celebrations in Japan to bring in good luck, which is associated with its vivid red color and beautiful shape.
Its status as a celebration fish is also supported by the fact that the word tai rhymes with the expression medetai (happy).
The prized fish is low in fat, high in protein and easy to digest. In terms of nutritional components, umami tastants such as inosinic acid and amino acids including glutamine acid are abundant in madai and contribute to its great taste.
It is also full of taurine, which lowers blood cholesterol.
- Air Flown Fresh
- Sashimi Grade
- Farmed in Japan
- Whole Fish
- Not Gutted, Not scale Off
- Weight indicated is the minimum what you will receive
Red Seabream Carpaccio
- Slice the Red sea bream sashimi diagonally. Mix all ingredients in advance and make a dressing.
- Shred the lettuce and cut the mizuna in about 3 cm lengths. Slice the onion thinly with the grain. Keep some Mesclun for garnishing.
- Keep the vegetables in cold water until eating. Drain the vegetables well and spread flatly on a plate.
- Line the sea bream on and garnish with the Mesclun, then pour the dressing over.
- You can enjoy this just with olive oil, lemon juice, salt and pepper if you like. It will look cute if you garnish some pink pepper on too.
Tai no Shioyaki—Salt-Grilled Sea Bream
Whole Madai, head on, scales removed and cleaned
Grated Daikon radish seasoned with a few drops of soy sauce
- Measure out 1 1/2 teaspoons of salt for each pound of fish. Sprinkle 1/2 of the salt on one side of the fish and the other half on the other side of the fish. Place the fish on a cooling rack over a baking sheet to catch the juices, and let it stand at room temperature for 30 minutes. Rinse the salt off the fish and wipe dry.
- Preheat the broiler (set on high for about 10 minutes) or grill.
- To assist in even cooking, cut 2 slashes in the thickest parts of the flesh on each side of the fish. Take 1/4 teaspoon of salt between your thumb and forefinger and press it onto the tail. Repeat with the back fin, making it stand up as you press the salt on it. Repeat with the fins near the gills. This gives these areas a nice crust once cooked. Now lightly sprinkle the entire fish with salt.
- Brush the rack with oil right before adding the fish. Place the fish about 4 inches from the coals, or broiler, cooking the ride side first. Grill for 7 to 8 minutes, then turn the fish and grill it for 4 to 5 more minutes.
- Check to see if the fish is done by inserting a knife between the backbone and top fillet and lifting the fillet slightly off the bone. If the flesh does not want to separate from the bone, cook the fish a few minutes longer and check again. Fish continues to cook after it’s removed from the heat, so it should be removed from the heat when a trace of translucency still remains in the center and you encounter a bit of resistance near the backbone when you try to life the fillet.
- Let the fish rest for 4 minutes per inch of thickness before filleting. Serve the fish warm or at room temperature on a bed of micro greens with lemon or lime wedges and grated daikon radish seasoned with a few drops of soy sauce.