Ah, Suzuki, or Sea Bass in English. This white meat fish is typically bought farm-raised. I personally have never had the grande fortune of tasting wild Suzuki, but as far as the farm raised variety goes, it's quite nasty. Many cooks have described it as having a muddy taste; to which I personally do agree with. As compared to the other two typical white meats, hirame and tai, suzuki has a firmer texture, and it's blood line is a more brilliant red as compared to the more opaque and translucent tai. I really don't like the way this fish tastes.
Although, I must say that due to it's brilliant colour, it makes for a very attractive garnish when cut usuzukuri style then rolled into a flower.