Red sea bream, also known as Pagrus major, is a popular marine fish species that belongs to the family Sparidae. It is widely distributed in the Eastern Pacific, particularly along the coasts of Japan and South Korea. The red sea bream is characterized by its attractive reddish-pink coloration and its elongated, oval-shaped body. It typically grows to a maximum length of around 50 centimeters and weighs up to 3 kilograms.
Known for its delicious taste and firm, white flesh, the red sea bream is highly sought after in the culinary world. It is particularly valued in Japanese cuisine, where it is often served sashimi-style or used in various traditional dishes, such as tempura and sushi. The fish has a mild and slightly sweet flavor, making it appealing to a wide range of palates.
In terms of habitat, red sea breams inhabit rocky coastlines, reefs, and seagrass beds, usually at depths ranging from 5 to 100 meters. They are known to be highly adaptable, able to tolerate a wide range of temperatures and salinities. Red sea breams are primarily carnivorous, feeding on small fish, crustaceans, and mollusks.
Furthermore, red sea breams have become a significant commercial and recreational fishing target due to their economic importance and popularity among anglers. The species is also being cultivated by fish farmers, as it has favorable growth characteristics and a high market demand. The cultivation of red sea breams has contributed to the sustainability and conservation efforts aimed at preserving wild populations.
