Sea Bream Sashimi
For fresh, wild-caught Red Sea Bream (Madai /真鯛), the king of Setouchi seafood, the preparation that should always first come to mind is to eat it raw. That’s the best way to appreciate its uniquely sweet, delicately rich taste, and slightly crunchy texture. All that’s needed to season it are a few grains of sea salt and a spray of lemon juice.
Sea salt and citrus juice have long been seasonings for sashimi in the Setouchi because they’re a good match for the subtle, nuanced flavors of white-fleshed fish, shellfish, and molluscs. Sea salt and citrus enhance their flavors, rather than over-power them the way that soy sauce and wasabi do. Sushi restaurants across Japan are increasingly serving their sashimi with sea salt and citrus in this ancient manner. It’s a way you can tell they are serving the highest quality seafood. As one sushi chef pointed out, “any fish killed by ikejime (a method that best preserves the flavor and texture of the seafood) can and should be served with sea salt and citrus.”
Sea Bream Sashimi
Tai no Sashimi : 真鯛の刺身
Serves 4
Main Foods
Sea Bream, 4 sashimi-grade fillets, about 1 lb. (450 g)
Seasonings
Moshio Seaweed Salt or Sea Salt
Aromatics / Flavorings
Kaiware Daikon Sprouts
Shiso Leaves
Directions
Rinse the sea bream well under cold water, pat dry with kitchen paper, and slice as thinly as possible. Layer the slices on a serving dish.
Serve
Garnish the platter with slices or wedges of yellow or green lemons, a sheaf of kaiware daikon sprouts, some shiso leaves, and a small bowl of sea salt. The kaiware daikon sprouts provide a lighter, peppery heat compared to the more intense hit of heat from wasabi. The minty-tasting shiso leaves act as a palate-cleanser between bites of Sea Bream. A tip: squeeze the lemon juice over the seafood first, then sprinkle on the sea salt.
Seafood & Citrus Combinations
All of the seafoods of the Setouchi are considered worthy of being eaten raw as sashimi, with each having its own special taste and texture. While lemon juice goes well with every one of them, other types of citrus can be used. Here’s a list of some good combinations:
Aomikan (Green Mikan Orange) — Tachiuo (Scabbard Fish)
Hassaku or Grapefruit — Ika (Squid), Isaki (Grunt), and Tako (Octopus)
Kabosu — Mebaru (Rockfish) and Yazu (Young Yellowtail)
Lemon / Green Lemon — Kaki (Oysters)
Lime — Iwashi (Sardine), Saba (Pacific Mackerel), and Suzuki (Sea Bass)
Sudachi — Fugu (Blowfish) and Sanma (Pacific Saury)
Yuzu — All seafood except for Fugu (Blowfish)
Yuzu Kosho — Buri (Yellowtail), Sawara (Spanish Mackerel), and Other Rich, Oily Fish