The general term for sea bream fish generally refers to red sea bream. Sea bream is a very familiar fish in Japan. The red colour of red sea bream and the Japanese pronunciation (Tai) of sea bream is reminiscent of the festive めでたい, which means auspiciousness. Therefore sea bream is a fish that often appears on congratulatory occasions. Sea bream is also used in various dishes such as sashimi, aged kelp (昆布締め), grilled with salt, and stewed dishes. If you are a gourmet, you will not miss the delicious parts such as lip meat and cheek meat of seabream. A stew made with sea bream head is called "fish head stew".

"Shirako" is a Japanese term referring primarily to the white reproductive organ (milt) found in the belly of male fish. The mature shirako of fish like cod, anglerfish, and pufferfish is known for its delicious taste and is frequently used in various dishes, such as raw salads, soups, hot pots, and grilled dishes. The reproductive organ (eggs) of female fish is called "goni". In sushi restaurants, grilled pufferfish milt is especially popular for its creamy and exquisite flavor.