チダイ (Chidai) Crimson Seabream - Japanese Sea Fish

Chidai, also known as Crimson Seabream ( Parargyrops edita ), is one of those fish that really stands out in Japanese cuisine. With its beautiful reddish-pink color and delicate, sweet flavor, it’s a favorite for grilling, simmering, and even sashimi. If you’re exploring Japanese seafood, chidai is a must-try, especially in spring and early summer when it’s at its best. I love how its mild taste and firm, white flesh make it perfect for so many dishes, from traditional salt-grilled fish to creative modern recipes. Let’s dive into what makes chidai so special, where it lives, how it’s caught, and why it’s such a beloved part of Japanese food culture.

What is Chidai (Crimson Seabream)?

Chidai is a member of the Sparidae family, closely related to the famous red seabream (madai), but a bit smaller and with a more vivid red color along its sides and fins. Most chidai grow to about 30–40 cm, but some can reach up to 50 cm. The body is slightly compressed, with a high back and a slender tail, and the scales are small and shiny. The mouth is small, lined with fine teeth, and the gill covers and fin edges are a striking red. These features help chidai thrive in sandy and muddy coastal waters, especially as juveniles in estuaries and seaweed beds.

Chidai is known by several names across Japan, like Hanadai, Hanakodai, and Chikodai, and in some regions, you might hear it called Zenigochi or Chikodai. In English, it’s called Crimson Seabream or sometimes Red Sea Bream (juvenile of Pagrus major ), but it’s a distinct species. Most chidai you find in markets are wild-caught, as there’s very little aquaculture for this fish. Local fisheries use set nets, bottom trawls, and purse seines to catch them, and they’re distributed fresh through fish markets and direct sales.

In Japanese culture, seabream is a classic symbol of celebration and good luck, and chidai is no exception. Its beautiful color and delicious taste make it a popular choice for spring festivals and special occasions, especially from April to July. The name “chidai” (血鯛) comes from the red color around its gills, which looks like it’s tinged with blood—a sign of good fortune in Japanese tradition.

Where Does Chidai Live?

Chidai is native to Japan and has been living in coastal waters here for centuries. You’ll find it all around the Japanese archipelago, especially in areas with active coastal fisheries. On the Sea of Japan side, it’s common from Yamagata Prefecture down to northern Kyushu, and on the Pacific side, from Miyagi Prefecture south to western Kyushu. The Seto Inland Sea is also a hotspot for chidai year-round. It prefers sandy or muddy bottoms at depths of 10–30 meters, where the water temperature is usually between 15 and 28°C. In spring and early summer, as the water warms up, chidai move closer to shore, making them easier to catch and enjoy fresh. ^[1]

Chidai is a true native species—there are no records of it being introduced from elsewhere. It’s perfectly adapted to the local environment, thriving in places with mixed sand and mud, seaweed beds, and estuaries. During the day, chidai are active hunters, feeding on small crustaceans and other bottom-dwelling creatures, while at night they tend to hide and rest. ^[2]

For more about Japanese fish and their habitats, check out this guide: 13 Japanese Fish Species

How Chidai is Used in Japanese Cuisine

Chidai is super versatile in the kitchen. The most common part used is the fillet, either with or without the skin. The head and bones are perfect for making rich fish soups or hot pot broths, and the thin meat around the bones is great for simmered dishes. Here are some classic and creative ways chidai is enjoyed in Japan:

• Salt-grilled (Shioyaki): After cleaning, the fish is salted and left to rest for at least an hour, then grilled slowly over a gentle flame until the skin is crispy and fragrant. This is a real highlight at spring festivals and local food events. ^[3]
• Simmered (Nitsuke): Chidai fillets or heads are simmered in a sweet and savory sauce made from soy sauce, sake, sugar, and mirin. The result is tender, flavorful fish with a beautiful glaze.
• Sashimi & Kombujime: In spring and early summer, the freshest chidai are sliced thin for sashimi or marinated with kombu (kelp) to enhance their umami and texture. The kombujime method gives the fish a slightly firmer bite and a subtle sweetness.
• Sushi: Chidai is sometimes used as a sushi topping, especially in regions where it’s more affordable than madai. You might spot it at conveyor-belt sushi places, too.
• Modern Dishes: Chidai is also great in Italian-style dishes like acqua pazza (poached with white wine, tomatoes, and herbs) or as carpaccio with citrus oil and herb salt. It even works in creative sushi bowls, like tekone-zushi, where marinated chidai is served over vinegared rice with sesame and nori. ^[4]

If you want to learn more about Japanese fish-based broths, check out this post: Dashi – Japanese Fish/Seaweed Broth

Appearance, Texture, and Flavor

Chidai is a real beauty! The body is a vivid red on the back and sides, fading to a pale white on the belly. The scales are fine and shiny, and the lateral line curves gently along the body. The gill covers and fin edges are a deep red, making it easy to spot at the market. Most chidai are 30–40 cm long, but the best ones can reach over 40 cm. ^[5]

The flesh is fine-grained and soft, turning fluffy when cooked and staying moist and tender as sashimi. Chidai isn’t as fatty as some other fish, but during peak season, you can really taste the richness. The flavor is mild and sweet, with very little fishy smell—perfect for anyone who wants to try Japanese fish without anything too strong. Compared to madai, chidai is a bit firmer and less fatty, but it has a lovely sweetness and umami that stands out. It’s also less oily than blue-backed fish like sardines, so it’s a great choice for lighter dishes. ^[6]

Want to know more about Japanese sashimi? Here’s a detailed guide: Sashimi – Raw Fish

Fishing and Production in Japan

Chidai is mostly caught in the wild, with very little coming from fish farms. The top producing prefecture is Nagasaki, with about 3,900 tons per year, making up nearly 18% of the national catch. Other big producers include Fukuoka, Hyogo, Ehime, and Yamaguchi. You won’t find much chidai in Hokkaido, Tokyo, or Okinawa, but in western Japan, it’s a staple. The main fishing methods are purse seining and bottom trawling, especially around the Bungo Channel and the western Seto Inland Sea. ^[7]

For more about Japanese regional specialties and seafood, check out this post: Japan’s Culinary Highlights

Conclusion: Why Chidai is a Must-Try in Japan

Chidai (Crimson Seabream) is a true gem of Japanese seafood. With its beautiful red color, delicate texture, and sweet, mild flavor, it’s a favorite for everything from salt-grilled fish to creative modern dishes. It’s wild-caught, mostly in western Japan, and is especially popular in spring and early summer. Whether you’re enjoying it as sashimi, in a hearty fish soup, or as part of a festive meal, chidai brings a special touch to the table. If you’re traveling in Japan or just want to try something new, don’t miss out on this delicious fish!

Have you ever tried chidai or another Japanese fish? Share your experiences and favorite recipes in the comments !