Miibai
A luxurious Okinawan white fish packed with rich flavor
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.
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Regional cuisine of Okinawa region
Japanese Cuisine - Seafood
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