Madai (Japanese Sea Bream)
真鯛 (真鯛)
Por qué hacer sourcing en Japón
Akashi-dai wild-harvest is recognised as global premium madai standard; Ehime aquaculture provides traceable export volume.
Spec clave
Lipid 5-10%; protein 19-21%; characteristic taurine 800-1,200 mg/100g; Akashi-dai eating-quality benchmark.
Producto final típico
Premium sashimi for celebratory cuisine, tai-meshi retail, ceremonial-meal export.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–100 kg fresh-frozen; 5–25 kg sashimi-grade
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Ehime (~50% aquaculture), Kumamoto, Hyogo (Akashi Strait)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round aquaculture; wild peak December – April
- Estado regulatorio en Japón
- Food product; phytosanitary for fresh; aquaculture-grade
- Nombre japonés
- 真鯛
- Romaji
- 真鯛
Sobre este ingrediente
Japanese red sea bream (Pagrus major) — the ceremonial 'tai' fish central to celebratory Japanese cuisine (weddings, New Year). Aquaculture in Ehime (~50% of national production) and Kumamoto produces the principal commercial supply; wild-harvest in Akashi Strait and Setouchi adds smaller premium volumes. The 'Akashi-dai' wild brand commands the highest pricing. Used in sashimi, grilled, in dashi (tai-meshi), and increasingly in fine-dining-positioned ready-meals. Distinct from existing seafood entries.
Estado regulatorio
| Japón | Food product; phytosanitary for fresh; aquaculture-grade |
|---|---|
| Unión Europea | Food import; fish-allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice; fish-allergen labelling |
| China | GACC; phytosanitary |