Many varieties of Seabream/Snappers/Tai/鯛 are in Japan: Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc.
When tai is young it is called kasugo, and is considered a silver fish (hikarimono). As the sea bream matures and reaches three or more pounds the flesh lightens in color, firms up in texture, and a rich, sweet
The love of seafood has deep roots in Japan, and it can be interesting to trace these back in history. Where fish are concerned, long before tuna was king, Japanese sought out tai. Although there are more than 200 species of fish that take the name tai in Japan, most of which belong to the sea bream family.