Red seabream fillet(Madai), is a highly esteemed fish in Japanese cuisine and is celebrated for its flavor and versatility.It can be simply grilled or broiled, often seasoned lightly to preserve its natural flavor.It is also a popular ingredient in traditional Japanese soups and broths,in Japanese culture, madai is often associated with celebrations and special occasions due to its esteemed status and excellent flavor.
– Sushi Grade Fish
– With skin
1 sashimi cut piece is around 15-17g as a guide.
(Nutrition per 100g) Energy 146kcal, Moisture71.9g, Protein 21.2g, Fat 5.9g, Saturated 0.2g, Ash1.3g, Salt 0.1g
【How to thaw】
1. Prepare 40 degree warm water and add 4% salt against water. (e.g. 40g of salt into 1Ltr of water)
2. Remove madai from plastic bag.
3. Rinse the surface of madai with cold water quickly.
4. Soak madai in brine(warm water) for 1-2 minutes. (half-thawed/Surface thawed but inside still frozen.)
5. Take the madai out and wipe moisture by kitchen paper.
6. Wrap the madai with another moistened kitchen paper and keep it in refrigerator for 1-2 hours.
● Please adjust time according to thickness of the madai and room temperature.
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