-
Red Seabream (Madai)
-
The prefectural fish of Ehime, which boasts top-ranking harvests of both wild and aquacultured red seabream in Japan. Considered auspicious, the fish is much appreciated locally as well, featured in many regional dishes and often served on celebratory occasions.
Red Seabream in Ehime
Considered an auspicious fish, red seabream is a virtually indispensable part of celebratory occasions in Japan. Ehime Prefecture has been the number one producer of aquacultured red seabream in Japan since 1990 and has produced over half of the red seabream in the whole country since 2006.
Full aquaculturing technology has been put in place to avoid impacting wild stocks of the fish, and they are raised from selectively bred, artificially hatched juveniles.
The aquaculturing process takes about a year and a half, after which the fish are shipped to locations throughout Japan and abroad in live form or processed into filets in HACCP-compliant facilities.
-
Key Point
-
- Ehime Prefecture is a major producer of citrus fruits. Feeding fish a diet containing citrus a patented technology developed in Ehime Prefecture infuses the fat of the fish with the essence of mandarin oranges, reducing their fishy smell.
Applying heat brings out the citrusy aroma that has infused the fat of the fish even more.
Ordinary red seabream is, of course, available as well.
-
Related Videos
