Red Sea Bream

Q: Can you eat Red Sea Bream?

Prized in Japanese cuisine as 'tai'; delicate, sweet white flesh with a clean oceanic taste and low fat. Excellent grilled whole, steamed, or served as sashimi on celebratory occasions.

Q: How big does Red Sea Bream get?

Red Sea Bream can grow up to 100.0 cm long and weigh 9.7 kg.

Q: Where is Red Sea Bream found?

Northwestern Pacific from the Yellow Sea and East China Sea to southern Japan and the Philippines. Inhabits coastal rocky reefs, sandy bays, and brackish-edge habitats at depths of 10–200 m. Shallow coastal waters and bays of the western Pacific, from Japan to Southeast Asia. Inhabits rocky and sandy substrates at 10-200m depth. Coastal and semi-pelagic; important in Japanese aquaculture.

Q: Is Red Sea Bream endangered?

The conservation status of Red Sea Bream is Least Concern according to the IUCN Red List.

Q: What family does Red Sea Bream belong to?

Red Sea Bream (Pagrus major) belongs to the family Sparidae (Sea breams and porgies) in the order Perciformes (Perch-like fishes).

Abstract

Known in Japan as tai and revered as a king of fish, the red sea bream is a rose-pink sparid flecked with iridescent blue spots above the lateral line. It inhabits rocky reefs and sandy bays at 10 to 200 metres in the northwestern Pacific from the Yellow Sea to southern Japan and the Philippines, and is central to Japanese aquaculture. Growing to about a metre, it holds deep cultural significance and is traditionally served at weddings and celebrations. Its delicate, sweet, low-fat white flesh is esteemed for sashimi and sushi as well as whole-grilled or steamed preparations. Carefully cultivated, the species is assessed as Least Concern.