Tai sushi


Japanese name Edit

  • Tai
  • Kodai

About tai Edit

Tai is a type of Japanese sea bream, but it is sometimes difficult to get outside of Japan. During the months of March and April, the tai turns reddish. Schools of bream move toward the coasts of Japan's Inland Sea to spawn, and when a school is caught up in the current and pushed near the surface, the waters swell slightly. Those bream caught in early spring are prized for their bright color and rich flavor, and are sometimes called "cherry blossom bream," because the season coincides with the much-celebrated blossoming of the cherry trees.

Eating sustainably Edit

Good alternative options include bottom long-line New Zealand snapper and American red porgy
Red snapper and trawled or Danish seine New Zealand snapper should be avoided

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