Madai is watery, clean, delicate sweet aroma. It has pretty traslucent and light color meat. The meat has sweet and fibery texture. It might has a note such as lime, herbs on meat.
Chefs may vary the way they present Madai by aging them. Put in refrigerator will change the texture to softer, more fishy and stronger flavor.
Farm madai tastes lighter compare to wild madai.
It is very challenging process to take out the bone, scales, skin, and head. Some chefs agree that there is a poison on top fin. Madai's top fin is very sharp. There are many ways to prepare the madai. It is including slightly boiled skin side (matsugawa tsukuri), and infused with wet kelp (kobijime). Other than traditional way to prepare, there are many modern techniques to prepare this fish as well. Smoked or slightly seared with sea salt are famous to prepare this. Splash the skin side with extremely hot sesame oil is a very modern way.