[Griled Sea Bream for the New Year]
In Japan, red seabream was traditionally eaten during auspicious or celebratory occasions – during the New Year, or at weddings. The reason for that is that the sound of the word “tai” reappears in the word “medetai,” meaning "auspicious."
The fish was used as an offering to the gods or a gift to the Imperial Court.
Madai has a brilliant red skin, firm and translucent white flesh and a sweet taste. It has little smell. Wild madai is available from winter through spring. It is difficult to catch as the fish does not form schools, making it a luxury product. The highest catch comes from Kumamoto, Nagasaki, Ehime, Kochi, Wakayama and Mie, and also the sea bream from Akashi in the Inland Sea is famous. Sea bream can now also be farmed.
[Tai no kabutoni]
Madai is used as sashimi and on sushi, and also popular grilled (usually the whole fish). Chunks of madai may be added to clear soups (suimono), larger pieces to one-pot dishes (nabemono). Kabutoni (the simmered head of the fish) is considered a delicacy. Pieces of sea bream can also be steamed with white rice to make tai-meshi.
Because of the name value, the name tai is attached to many fish which have nothing to do with the above – look for "madai" which is the one and only sea bream!