Sea bream has a variety of uses, including as an ingredient in sushi, sashimi, and shabu-shabu.
Overseas, sea bream is also used as an ingredient in bouillabaisse and paella.
In Japan, since ancient times, sea bream has been used in celebrations as the “king of fish” for its superior appearance, color, and taste.
In particular, collar the part attached to the snapper’s pectoral fins, is a rare part of the fish, with only two pieces from each fish, and is said to be the most delicious and fatty part.
The sea bream is grown healthily in one of Japan’s leading sea-farming areas, where the nutrient-rich Kuroshio Current flows into the beautiful Rias coastline, and is carefully processed piece by piece in a hygienic processing plant that has acquired US-HACCP and EU-HACCP certification, resulting in a highly fresh and high-quality product.
Round.
Undressed, ungutted and unprocessed before becoming a dress.
Semi-dressed
Semi-dressed means that the abdomen has been cut open and the gills and internal organs have been removed. Semi-dressed saves time and effort in preparation. It can be used in a variety of dishes such as sashimi, salted and grilled, tai-jiru (sea bream soup), and tai-meshi (sea bream rice).
