unused fish

Fish that are not used for food or have a low price due to reasons such as uneven size or low catch volume are called "unused fish." In some cases, they are discarded, so promoting the use of unused fish is an issue from the perspective of reducing food waste.

Recently, there has been a movement in restaurants and izakayas to make greater use of these unused fish by adding value to them or processing them into products.

For example, the signature fish of the izakaya restaurant "Yonjuhachi Gyojo," a finalist in the first Japan Sustainable Seafood Awards, is the underutilized fish called donko. While showing customers the fresh fish in a basin, the staff explains the "reason for its deliciousness," including the underutilized fish and the efforts and ingenuity of the fishermen (as of June 1).

In addition, the Goto Fish Project of the "T Card Everyone's Social Project," in which fellow finalists T Point Japan Co., Ltd. and Goto City, Nagasaki Prefecture, are also participating, is developing products centered on unused fish for the purpose of tertiary industrialization (Details）

However, even if the fishery is not managed, it may lead to resource depletion. Therefore, it is important to utilize unused fishery resources based on resource management.

・Finalist of the 1st Japan Sustainable Seafood Awards (Details）