Origins: Tasman Sea, New Zealand
Fish Facts: Our New Zealand Madai, also commonly referred to as New Zealand Seabream is wild caught from the Tasman Sea using a long line catch method and processed using Japanese Ikijiime techniques. Ikijime is a traditional Japanese method of preparing fish, where a needle is inserted into the fish’s spine while the fish is bled out. These two extra steps ensure that the texture and flavour is better than ideal. Bad blood left in the fish’s system can affect the flavour negatively, giving off more fishy flavours. As well, spasms and rigor mortis can affect the texture of the flesh after processing. Long line fishing practices guarantee sustainability, where the Ikijime techniques are used to ensure freshness and extend shelf life.
Taste/Cooking: The texture of Sea Bream is often compared to that of Sea Bass, however, the flavour differs slightly. Considered a white fish but not oily, the flavour is mild and sweet. Preferred cooking methods include grilled, pan fried, steamed, or poached. This fish would go well with our house made fresh herb mix, garlic & dill, roasted garlic pepper, and others.
Sustainability: Recommended product of Friends of the Sea.