Pagrus major

Pagrus major, thered seabream,red pargo,red porgyorsilver seabream, is a species of marineray-finned fishin thefamilySparidae, which includes the seabreams and porgies. This species is found in the Western Pacific Ocean. The fish has high culinary and cultural importance inJapan, and is also frequently eaten inKoreaandTaiwan.
Pagrus majorwas first formallydescribedasChrysophrys majorin 1843 by thenaturalistsCoenraad Jacob TemminckandHermann Schlegelwith itstype localitygiven asall the bays of Japan.The genusPagrusis placed in the family Sparidae within theorderSpariformesby the 5th edition ofFishes of the World.Some authorities classify this genus in the subfamily Sparinae,but the 5th edition of Fishes of the World does not recognise subfamilies within the Sparidae.
Pagrus majorhas thespecific namemajor, meaning "great". Temminck and Schlegel described this species as the “most common of all the Japanese species ofChrysophrysand the largest in size”.
Red sea breams are relatively large fish, reaching up to 120 cm in length, although they are usually smaller. In countries where it’s eaten, larger specimens are preferred for fishing, but the most commonly consumed fish are between 30 and 70 cm in length. The body is oblong and laterally flattened, with the jaws protruding slightly forward. The pectoral fins are long and slender, reaching nearly half of the total length. The dorsal fin has 12 anterior spines and 10 posterior soft rays, and the anal fin has 3 spines and 8 soft rays. Caudal fins are large and bifid. The mouth has two pairs of sharp fangs on the upper jaw, and three pairs on the lower jaw. There are molars behind the fangs.The scales range from pinkish red to purplish brown, with blue spots across the body. Juveniles have five stripes that disappear upon maturity.
Red seabream is a marine subtropical oceanodromousdemersal fish, found in the NorthwestPacificfrom the northeastern part of theSouth China Sea(Philippinesexcluded) northward to Japan. Adult fish live near the bottom of reefs at 30–200 meters deep, and are often solitary. Juveniles live in shallower waters.
Red seabream spawns between February and August, when they swim from deeper waters to shallower areas. Eggs and juveniles float freely in the ocean, and are not protected by parents, which makes them easy prey for larger fish. Habitat preference is genetically coded in juveniles, which helps them to choose the optimal microhabitat in a fluctuating environment. Habitat preference is only observed in juvenile fish up to the age of 30 days, while adult fish do not show any habitat preference. Both adults and juveniles feed on small crustaceans, such asshrimpandcrabs, as well as smaller fish andsea urchins.
The fish's average life span is between 20 and 40 years.
InJapan,Pagrus majoris known asmadai(真鯛 "true sea bream") or simplytai(鯛 "sea bream"). It is prized for itsumamiflavor and considered a luxury food, often served at festive events such as weddings, and duringJapanese New Year. It is also the most commonly eaten fish inTaiwan. InKorea, the fish is calleddomi(Korean:도미) orchamdom(Korean:참돔), and is moderately popular as food.
Red seabream can be broiled, grilled, baked or eaten raw, such as insashimi.
Pagrus majoris important inJapanese culture, where it is associated with good fortune and abundance, and eaten on special occasions. The red scales are considered auspicious, and traditionally believed to ward off evil spirits. Public figures such as politicians orsumowrestlers are often photographed holding up a red seabream after a victorious event.Ebisu, the god of fortune and fishermen, is often portrayed holding a red seabream.
Due to its prestige, red seabream is sometimes called "The King of Hundred Fishes" (百魚の王) in Japan, where "hundred" is a metaphor for all other fishes.
Several Japaneseidiomsalso reference the red seabream as a precious object:
Thetai no tai(鯛の鯛 "bream within bream") is a good luck charm consisting of a fish'sscapulaandcoracoidbones, which resemble a red seabream. The bones are interpreted as a "second bream" inside the original bream, which is discovered and collected after the fish's meat is consumed.Tai no taiare traditionally associated with red seabreams, but can come from the bones of any fish.
Taiyaki, a cake filled withazuki bean paste, is famously made in the shape of a red seabream (tai), which its inventor intended as a way to make street food feel luxurious.
The red seabream has historically been the subject of paintings, and its shape has also been used in crafts.