For the very first time, fresh Norwegian mackerel is introduced in Japan. The fresh mackerel is intended for discerning Japanese palates, and has been named "Saba nouveau"
The name is inspired by the famous French red wine Beaujolais, writes the Seafood Council.
Most Japanese love mackerel, or "saba" as they call it, and they especially love the Norwegian. They think it is extra oily and nice, full of nutrients and of high quality. So far, all Norwegian mackerel to Japan has been exported frozen. But an enthusiastic expression from a Japanese mackerel inspector led to what should change that. For the 24th of September, the Japanese got their very first fresh Norwegian mackerel. The first reception of "Saba nouveau" was marked in Tokyo, with pomp and splendor.
Southeast Pacific Squid Index: Giant squid (dosidicus gigas) China
In order to continuously enhance the ability to control squid resources and price influence, and conduct more accurate resource assessment and forecasting, the China Ocean Fisheries Association&n...