![]() ![]() ![]() The secret to maintaining freshness lies in the speed with which the crew works. There are close to 90 seconds from the moment the tuna is lifted on deck to the time it is placed in ice water. The freshness and quality of the fish deteriorates if the blood and intestines are not removed right away. On deck, the crew waits on standby to bleed and gut the tuna before placing the fish in an ice bath. These licensed divers use an electric harpoon to quickly capture and bring the fish on board. However, at Sojitz Tuna Farm Takashima, nationally certified divers go underwater to catch tuna that meet the desired size specifications from customers. The farm has a total of 33 cages, and each fish cage is 40m in diameter and 20m deep.įishing for tuna is often associated with the thrill of pole fishing or fishing with a net such as purse seine fishing. The critical 90 seconds that determines a fish's flavorīoard the boat from Takashima’s fishing port and in 15 minutes you arrive at Sojitz Tuna Farm Takashima’s aquaculture cages. The answer to freshness management lies on deck. Sojitz Tuna Farm Takashima’s current freshness management methods are a product of its continued search for excellence developed overs years of experimentation and refinement. Particularly for tuna, significant differences in quality emerge based on freshness management processes from the time a fish is caught until it arrives on your plate. Takashima Bluefin Tuna is in high demand in Japan as well as widely exported overseas.įreshness is essential for fish products. It’s possible that you have already eaten tuna farmed by Sojitz Tuna Farm Takashima without even knowing it Sojitz Tuna Farm Takashima carefully monitors the environment of the tuna, so that the fish has a deep umami flavor with the optimal balance of red meat and fat. Fully mature tuna are then sold to fresh fish specialty stores and restaurants as well as revolving sushi chains and supermarkets. Takashima Bluefin Tuna are farmed from juveniles for three and a half years until the fish weighs an average of 60kg. Today, Sojitz Tuna Farm Takashima has 33 fish cages to cultivate 40,000 bluefin tuna, and the farm has grown to such a large scale that it ships 10,000 fish a year. Initially, Sojitz Tuna Farm Takashima started with a limited number of aquaculture cages and tuna cultivation was a challenge requiring much trial and error. Sojitz Tuna Farm Takashima was established in 2008 with the aim of delivering a stable supply of quality tuna to tables around the world. Faced with limited tuna resources, Sojitz wondered if it could "create” marine resources by farming tuna in Japan. The popularity of sushi shows the appeal of Japanese food, but widespread overfishing has led to bluefin tuna becoming an endangered species. Sojitz Tuna Farm Takashima is located in a fishing ground with abundant fishery resources.Ī worldwide sushi craze began in the early 2000s. Matsuura is one of the largest fishing sites for mackerel and horse mackerel in Japan as well as for Japanese pufferfish farming. Takashima Island has a population of approximately 2,000 people, and the island is well known to historians as the site marking the end of the Mongol invasion. Sojitz Tuna Farm Takashima is located a 1.5-hour drive from Fukuoka Airport on Takashima Island in Matsuura, Nagasaki Prefecture. What distinguishes Sojitz Tuna Farm Takashima’s tuna, and what is the secret behind its high-quality fish? Join our social studies field trip to Sojitz Takashima Tuna Farm, where aquaculture professionals pursue not only flavor but also sustainable marine resource initiatives.Įdit_Shota Kato Delivering farmed tuna from Nagasaki's islands to the rest of the world Sojitz Tuna Farm Takashima is a Japanese producer of premium Takashima Bluefin Tuna, which is farmed using carefully selected feed, organized cage farming, and the attention to detail characteristic of Japan’s aquaculture professionals. ![]() In Japan, there are over 100 small and large-scale tuna farms across the country. Thanks to improvements in aquaculture technologies, bluefin tuna has become widely available and more familiar for consumers. In the not-so-distant past, bluefin tuna was priced just out of reach at several thousand yen per roll. Yet, you can always find tuna on the menu at any sushi restaurant. Overfishing around the world has led to strict bluefin tuna resource management. ![]()
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