Madai (Seabream,Red snapper)

Madai (seabream,red snapper)
Red Snapper types like Madai and other types like Gurodai, Amadai, Jidai, etc, exist, but out of all of them the one with the most outstanding taste is Madai with a shimmering pink shine. Madai possesses a symmetrical body with brilliant colors and all around luxurious taste that it has been called the “Queen of the ocean fishes” in both Korea and Japan.
Also the Red Snapper does not have “anything to throw away”. The body of course but the inners and the skin are also eatable. When cleanly washed, the inners are put into a soup which can brings out a deep taste. The liver can be eaten raw and as it slowly melts in your mouth and it tastes like foei gras (goose liver). Red Snapper are also famous for their tasty skin, so Red Snapper with skin is called Massgawa (Pine tree bark).
If you use boiling water and pour it on the Red Snapper’s skin 2 to 3 times it will cook only the skin and you can eat the Red Snapper, skin and all, and take in the B2 nutrition that is part of the skin and enjoy the two different types of texture it provides.
Red Snapper’s are not only known for their taste but also by their health qualities. Red Snapper’s Vitamin A and Vitamin B’s Niacin are plenty and 무기염류 potassium and calcium is also in abundance. Also the excessive amount of calcium in Red Snapper’s for life’s purpose is very effective for high blood pressure.
Currently in US frozen Red Snappers and Red Snappers imported from Japan is mainly used, but frozen Red Snappers has their skins removed. So you can only taste the skins from the non-frozen Red Snappers.
-chef choo-