Frozen Madai Sea Bream Loin. With a pinkish tinge, their flesh is light and cooks up white with medium flake/texture, but it is most often eaten raw in sashimi or preserved in saikyo miso or kombu seaweed.
In Japanese cuisine, it is also common to grill them whole with or without salt or to steam them. In ceviche and carpaccio dishes or in recipes calling for red snapper, these fish are also excellent.
Packaging: Approximately 200 - 250g/pkt
Country of origin: 愛媛 Ehime Pref, JAPAN
Storage Instructions: Keep frozen. Defrost in chiller.