Madai or red sea bream is a popular fish eaten all year round in Japan, but is often eaten during seasonal events like New Year’s and cherry blossom season.
In this second installation of the Hetakuso Bocho (“unskilled knife”) Series, I gut and filet a sea bream in the commonly used 3-part filet, or sanmai-oroshi method. The video is available on YouTube.
Sea breams in Japanese cuisine come in many forms, as a cooked as well as raw fish.