Cured red sea bream, often served as “shime saba” in sushi, has a distinctive taste profile. The curing process imparts a rich, savory, and slightly tangy flavor to the fish. The texture becomes firm yet tender, and the fish’s natural oiliness is accentuated during the curing, giving it a satisfying and complex taste. The cured red sea bream is often served thinly sliced, and its bold flavor, coupled with a hint of vinegar from the curing process, makes it a flavorful and popular choice for sushi enthusiasts.
