Plate tai sear it with a butane torch until the surface turn to white. The fish use by many restaurants not only in japan but in some the japanese restaurants located in foreign countries also use red snapper. The tai red snapper on the menus of many sushi shops in the us is at best squirefish and at worst tilapia usually the later. It s one of the most highly prized fish in japan for its excellent flavor texture and color. After april they loose a lot of fat content and they are not favored for sushi or sashimi.
Store tai in refrigerator for half an hour to an hour. There are three popular ways to prepare red snapper sushi. It is illegal to call something red snapper which is anything other than a northern red snapper so tai should always be translated as red sea bream. Because of this it s considered a symbol of celebration and good luck. And the fat content is what people looking for when they eat the red snapper sashimi which also called as tai or ma dai sashimi in the original name.
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Red snapper is best during the spring when they are ready to breed and the male red snapper is considered better. Red snapper is best during the spring when they are ready to breed and the male red snapper is considered better. In order to make use of delicious. Store tai in refrigerator for half an hour to an hour. Remove kombu and thinly slice tai sashimi.
It is popular in japan but able to conquer in other places. Plate tai sear it with a butane torch until the surface turn to white.
