Mengapa memilih Jepang
Akashi-dai wild-harvest is recognised as global premium madai standard; Ehime aquaculture provides traceable export volume.
Spesifikasi utama
Lipid 5-10%; protein 19-21%; characteristic taurine 800-1,200 mg/100g; Akashi-dai eating-quality benchmark.
Produk akhir tipikal
Premium sashimi for celebratory cuisine, tai-meshi retail, ceremonial-meal export.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 10–100 kg fresh-frozen; 5–25 kg sashimi-grade
- Waktu tunggu tipikal
- 4–8 weeks
- Daerah asal
- Ehime (~50% aquaculture), Kumamoto, Hyogo (Akashi Strait)
- Kategori
- Bahan makanan
- Musim panen
- Year-round aquaculture; wild peak December – April
- Status regulasi Jepang
- Food product; phytosanitary for fresh; aquaculture-grade
- Nama Jepang
- 真鯛
- Romaji
- 真鯛
Tentang bahan ini
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.
Status regulasi
| Jepang | Food product; phytosanitary for fresh; aquaculture-grade |
|---|---|
| Uni Eropa | Food import; fish-allergen labelling |
| Amerika Serikat | GRAS; FDA Prior Notice; fish-allergen labelling |
| Tiongkok | GACC; phytosanitary |