Available FRESH or frozen, from Kagoshima Prefecture, Japan!

  • Nordic Catch whole Japanese red sea bream fish package on crushed ice background
  • Red sea bream nigiri sushi held with wooden chopsticks over Nordic Catch branded white plate with dipping sauce and additional sushi in background
  • Japanese red sea bream sashimi over rice in striped porcelain bowl with scallions, ginger, daikon, and sesame seeds on Nordic Catch branded wooden tray with wooden chopsticks
1 5

Nordic Catch

Japanese Red Sea Bream (Madai) - Kagoshima Tai Fillet (1.5 LBS)

Japanese Red Sea Bream (Madai) - Kagoshima Tai Fillet (1.5 LBS)

Our Farmed Kagoshima Madai fillet is authentic Japanese red sea bream, prized for its clean, delicate flavor and firm, refined texture. Raised in the pristine waters of Kagoshima, this sushi-grade fish is a staple in top Japanese kitchens.
$69.00
$69.00
$2.50 oz
Sale Sold out
Shipping calculated at checkout.
  • Sushi-Grade seafood, perfect for sashimi or poke!
  • Highly sustainable option, see product description!
  • Available FRESH! May freeze when shipped based on other items in your order.

Our Farmed Kagoshima Madai Fillet features true Japanese red sea bream (Pagrus major), commonly known as madai. In Japan, madai is regarded as the highest-quality sea bream and is valued for its purity of flavor, refined texture, and versatility.

Raised in the carefully managed waters of Kagoshima, this fish benefits from strict aquaculture standards that prioritize water quality, feed control, and slow, balanced growth. The result is a fillet with a clean, lightly sweet profile and firm flesh that holds beautifully when sliced raw or gently cooked.

Often referred to simply as tai in culinary settings, madai is the precise species name used in professional seafood trade and sushi bars to distinguish true Japanese red sea bream from other “snapper” or sea bream varieties.

Why Kagoshima Madai?

Kagoshima is one of Japan’s most respected regions for premium fish farming, known for:

Clean coastal waters

Rigorous farming standards

Consistent, sushi-grade quality

Fish raised for texture and flavor—not speed

Madai from Kagoshima is trusted by chefs for its reliability and elegance.

How to Enjoy

Slice thin for sashimi or nigiri

Excellent lightly cured or crudo-style

Performs beautifully steamed or gently pan-seared

Season minimally to highlight its natural sweetness

Product Details

Species: Japanese Red Sea Bream (Madai, Pagrus major)

Also Known As: Tai

Origin: Kagoshima, Japan

Harvest Method: Farmed

Cut: Fillet

Grade: Sushi / Sashimi handling

Condition: Fresh or frozen depending on availability

Packaging: Vacuum sealed

Storage Instructions

Refrigerate or freeze immediately upon arrival

If frozen, thaw slowly under refrigeration

Consume promptly after thawing for best quality

Portion per pack

This Japanese Sea Bream fillet usually weighs 1.3-1.6 LBS

Cooking tips

Skin-On Versatility
This madai fillet is delivered skin-on. The skin can be removed for raw preparations or left on for cooked dishes, depending on how you plan to use it.

For Sashimi & Sushi

Remove the skin before slicing

Use a sharp knife and slice against the grain

Best served chilled with minimal seasoning

Ideal for sashimi, nigiri, and crudo-style preparations

Madai’s firm texture and clean flavor shine when enjoyed raw.

For Pan-Searing (Skin-On)

Pat the skin completely dry

Season lightly with salt

Sear skin-side down in a hot pan with a neutral oil

Press gently to ensure even contact

Cook until the skin is crisp, then finish briefly on the flesh side

Crisped skin adds texture and enhances the fish’s natural sweetness.

For Gentle Cooking

Excellent steamed, poached, or lightly roasted

Cook at moderate heat to preserve moisture

Finish with butter, citrus, or light broth

Avoid overcooking—madai is best when just opaque.

Chef Tip

If you plan to serve both raw and cooked preparations, you can portion the fillet, removing the skin from one section for sashimi and leaving it on the other for searing.

Species Name

Pagrus major

View full details

Japanese Tai for Sushi

FAQ - Japanese Sea Bream (Madai)

What is madai?

Madai is the Japanese term for true red sea bream (Pagrus major), prized for sushi and sashimi.

Is madai the same as tai?

Yes. “Tai” is the general culinary term, while “madai” is the precise species name for true Japanese red sea bream.

Is this suitable for raw consumption?

Yes. This madai is handled specifically for sushi and sashimi preparation.

How does madai compare to snapper?

Madai is firmer, cleaner-tasting, and more refined than most fish sold as “snapper” in the U.S.

Shop More Collections