Pagrus major, commonly known as red seabream or Japanese sea bream (madai in Japan), is a marine sparid fish in the family Sparidae. It is native to the western North Pacific Ocean, particularly the coastal waters of Japan, Korea, China, and Taiwan, inhabiting rocky reefs and sandy bottoms in temperate to subtropical zones. The genus name Pagrus derives from Greek pagros, the name for sea bream in classical antiquity. The species epithet major is Latin for “greater”, distinguishing it from related sparid species.

Historically, Pagrus major has been one of the most culturally significant fish in Japan, symbolizing celebration, good fortune, and auspicious events. It has been consumed since antiquity in the Japanese archipelago and surrounding regions, and in modern times it is both wild-caught and extensively farmed through aquaculture. Pagrus major is prized for its firm white flesh, mild sweetness, and delicate texture. It is consumed raw as sashimi and sushi, grilled whole (often salted and cooked over charcoal), steamed, simmered, or incorporated into soups. In Japan, whole grilled red seabream is traditionally served at celebratory meals, including weddings and New Year’s festivities, due to its association with the word medetai (“auspicious”). The head and bones are often used to prepare clear soups, while fillets may be cured lightly with salt or kombu. In Korea and China, it is similarly valued and used in steamed whole-fish dishes and soups. Modern aquaculture has made it widely available year-round.

Compounds present in Pagrus major include omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), taurine, inosine monophosphate (IMP), vitamin D (cholecalciferol), vitamin B12 (cobalamin), and selenium. As a mid-trophic marine fish, Pagrus major may accumulate some environmental contaminants depending on habitat, but it is generally regarded as a nutritious and culturally emblematic seafood in East Asian cuisines.