What fish is called tai in Japanese sushi?

The fish called tai in Japanese sushi is sea bream.

Tai is a broad Japanese seafood term for seabream, and in culinary contexts it commonly points to red sea bream, or madai. That species is Pagrus major, a Western Pacific fish prized in Japan for its flavor, appearance, and cultural associations.

Red sea bream is served as sushi and sashimi, but it is also grilled, baked, broiled, or prepared for festive meals. Its reddish coloring has helped make it an auspicious food at weddings and New Year celebrations. The name also appears in taiyaki, a sweet cake shaped like a sea bream.

Tai should not be confused with hamachi, a young yellowtail, or saba, mackerel. On a menu, a more specific label such as madai identifies red sea bream, while other compounds can identify different members of the broader tai group.