Tai Matsukawa-zukuri Nigiri

August 16, 2012

tai-bream-porgy-nigiriTai is the king of the fish. There are a dozen types of tai harvested in Japan, but sushi uses “madai.”

Tai is serve two different ways: skinless–to enjoy the sweet white meat–or matsukawa-zukuri (“pine bark” style). In the latter, as pictured here, the skin has been parboiled to allow the recipient to savor the entire fish: the skin, the fat under the skin, and the sweet raw fish meat.

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