Full of power! Introducing Medetaiya's live sea bream Medetaiyaki♪

Mikiura Town is a small fishing village in OwaseCity, Mie Prefecture. In a quiet fishing village, there is ``Sanwa Suisan'', which is the purpose of this visit.

Many small villages have fewer people due to the aging of the population, but this is a fishing village where the fishermen are still active.
The product I would like to introduce is "Medetaiya's live sea bream Medetaiyaki."
Grilled red sea bream tail.

See product information for Medetaiya's live sea bream Medetaiyaki

Special red sea bream dishes in a quiet fishing village

This is a recommended product for a first meal or for every celebration.
This time, we spoke with Mr. and Mrs. Ogawa, the current owners of Sanwa Suisan.
He cheerfully and happily taught us about ``live sea bream Medetaiyaki''.

How “Live Sea Bream Medetaiyaki” was born

More than 30 years ago, when his predecessor was farming red sea bream, he realized that farming alone was not enough, so he started running a processing business at the same time.
It is said that they processed not only red sea bream but also other seafood, and at one time had a market share of about 5% of processed shrimp products in Japan.
After that, the number of rival processors began to increase, and as a result of trial and error to develop a more popular product, ``Medetaiya's Live Sea Bream Medetaiyaki'' was born.

Apparently there were places selling sea bream Ogashira-yaki around that time, but they wanted to make a different Ogashira-yaki, so they devised a special method to make it.

One way to do this is to serve the sea bream without cutting its belly open.

Since this fish is often used for auspicious occasions, we wanted people to eat it in as clean a state as possible, so a manufacturing method was created that only removes the internal organs without opening the stomach.
It seems that a considerable number of sea bream were used to create this method, and it took a lot of effort and imagination to create a product that was satisfactory.


The episodes leading up to the completion were made into a pamphlet, so I read it, but I thought it wouldn't be strange if the story was turned into a drama. That's what I feel like.

In order not to lose to the predecessor

Mr. and Mrs. Ogawa, the children of the previous generation, are the ones who continue to make ``Live Sea Bream Medetaiyaki.''
Currently, as a red sea bream specialty store, we develop and sell Japan's best red sea bream processed products.
About 10 years ago, we stopped making only red sea bream products.
The impetus was that with the economic downturn, it became difficult to use live sea bream medetaiyaki, which was sold at wedding halls and other venues.
We tried our best to develop a market on our own, and decided to develop a product that conveyed our passion for red sea bream.
Up until then, they had mainly been selling wholesale, but they wanted to make their products enjoyable for individuals as well, so they were particular about the packaging and appearance of their products.

What he is especially thinking about is that when the product arrives at home, the same applies to the packaging, but he also tries to make sure that when the product is opened, the customer will be impressed.

They are particular about both appearance and taste, and aim to create even better products based on the techniques inherited from their predecessors.

Fluffy and soft

The special feature of ``Live Sea Bream Medetaiyaki'' is not only that the belly is not cut open, but also that the red sea bream remains fluffy and soft even after it cools down.
We are also particular about the shape of the sea bream, and we also add scales to the sea bream to preserve its grilled marks and red color, which is characteristic of red sea bream.
Since the fishing port is right in front of the restaurant, the red sea bream used for ``Katai Medetaiyaki'' is freshly caught. Process while fresh, salt and leave overnight.
After that, it's time to grill it, keeping in mind that it will be used on auspicious occasions, so we grill it so that the tail fin doesn't break.
He takes the meat out of the oven when he thinks it's just right, but when it's freshly made, it's so soft that it might fall apart, so he was most nervous.

The finished ``Live Sea Bream Medetaiyaki'' has a plump belly.
In fact, the stomach with its internal organs removed is stuffed with domestically produced wakame.
This "wakame". It contains the flavor components of red sea bream, and is delicious when eaten as is, but when added to miso soup, it becomes so delicious that other wakame cannot be used.

It seems that you can warm it up in the microwave or in a hot water bath and eat it, but if you think the red sea bream is large, it's also delicious if you warm it up on a hot plate and stir-fry it with vegetables.
Another option is to put a whole sea bream in the pot and make a red sea bream hotpot.
If you add the whole sea bream to the rice when cooking, you can make delicious red sea bream rice.

Let's eat it

I like fish, so I eat a lot of different kinds of fish, but I just don't like grilled processed fish.
It was my first time to eat live sea bream Medetaiyaki, and I'm addicted to it.
There was no unpleasant odor or taste peculiar to fish, and the amount of salt was just right.
It's a little expensive for everyday dining, but I wanted to eat it regularly.
Recommended for children who don't like fish.

See product information for Medetaiya's live sea bream Medetaiyaki