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Madai

  • Madai
  • Madai

DETAIL

Inhabiting the East China Sea south of southern Hokkaidou, Tai (sea bream) are found in Kagoshima prefecture from the end of January until April; in the Seto inland sea in May; and in Yamagata and Aomori prefecture from the end of May to the beginning of June. It is said they mature faster in the south and slower in the north.

Tai is generally famous as sashimi (sliced raw fish) but in medium and slightly smaller-sizes is also excellent as sashimi prepared with the skin left intact.

Tai is wonderful when grilled with salt. Served in poele, meunier, fries, hotpots, and other dishes, Tai is truly a versatile fish.

We must not forget shirako (soft Tai roe) and tarako (Tai roe). Within the world-famous Tsukiji fish market shirako is considered the more expensive of the two. Shirako is great when grilled with salt or served in sumashijiru (clear soup) or chiri hotpot. Tarako is excellent when boiled with soy sauce, steamed with vegetables, or grilled with salt, etc.



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Tai
Kegani
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