Red seabream is a marine subtropical oceanodromous demersal fish, found in the Northwest Pacific from the northeastern part of the South China Sea (Philippines excluded) northward to Japan.

Eggs and juveniles float freely in the ocean, and are not protected by parents, which makes them easy prey for larger fish.

Habitat preference is genetically coded in juveniles, which helps them to choose the optimal microhabitat in a fluctuating environment.

Both adults and juveniles feed on small crustaceans, such as shrimp and crabs, as well as smaller fish and sea urchins.

It is prized for its umami flavor and considered a luxury food, often served at festive events such as weddings, and during Japanese New Year.

Pagrus major is important in Japanese culture, where it is associated with good fortune and abundance, and eaten on special occasions.

Public figures such as politicians or sumo wrestlers are often photographed holding up a red seabream after a victorious event.

Taiyaki, a cake filled with azuki bean paste, is famously made in the shape of a red seabream (tai), which its inventor intended as a way to make street food feel luxurious.