Miibai

A luxurious Okinawan white fish packed with rich flavor
Miibai

About Miibai

Miibai (ミーバイ) is the Okinawan term for groupers, a type of fish highly prized in the region.

Its skin is tender and gelatinous, while the moderately fatty, fibrous meat releases a delightful sweetness and umami with every bite. Miibai is incredibly versatile, making it perfect not only for classic preparations like sashimi or simmered dishes but also for Western-style options like sautéed or meunière dishes. This elegant fish is a true culinary gem of Okinawa.

シェア:

Reviews

There are no reviews yet.


Regional cuisine of Okinawa region

Japanese Cuisine - Seafood