Species sheet · The Edible Ocean
Red seabream
The eastern sea bream, with pink and blue highlights.
- Baked whole in the oven
- Very fresh sashimi or carpaccio
- Steamed with ginger and sake
- In French
- Dorade japonaise
- Scientific name
- Pagrus major
- In the water
- A demersal fish of temperate western Pacific waters, from 10 to 200 m, found notably around Japan and Korea.
- Season & buying
- Availability is closely tied to importation; favour clear origin and fresh fish.
- Common length
- ~30 cm
- How to identify it
- High, compressed body
Pink-red back, silvery flanks with blue spots
Terminal mouth with visible teeth
On the plate
White, fine and slightly sweet flesh, highly valued in Asian cuisine.
Avoid: Leaving it too long after purchase: the delicate flesh oxidises quickly.
Japanese sea bream is farmed extensively in Japan, where it is called 'madai'.
In Umay recipes
One Umay recipe calls for it.
