Fish collection and sorting at the Nagano Prefectural Fisheries Experimental Station. Courtesy photo

Provenance underpins branding of Japan’s Shinshu salmon

Shinshu salmon is promoted as a food typical of the mountainous prefecture of Nagano, which is aiming to capitalize on the popularity of salmon in Japan.

In Japan, tuna is usually the crowning glory of sushi and sashimi meals. But according to Tokyo-based seafood firm Maruha Nichiro, salmon has been consumers’ most popular choice for several years running.

Most of the salmon that’s sold in Japan is imported from Chile and Norway but the species’ popularity is now driving the expansion of domestic salmon farming. Tetsuro Sogo, chief operating officer at FRD Japan north of Tokyo, is tapping into the potential of land-based farming using bacteria-based filtration technology.

“Salmon farming needs cold water of under 15 degrees-C. In Japan, this makes year-round harvest difficult but farming inland keeps temperatures steady. Japan also has a limited number of suitable areas for sea cage farming, like calm inlets or bays,” he told The Advocate.

And according to Erol Emed, president and CEO of a new land-based salmon farm called Soul of Japan, the Japanese consume roughly 400,000 tons of salmon annually and import about 250,000 to 300,000. He says Japan is a key market.

“Japan’s strong demand for salmon hasn’t gone unnoticed,” he said. “It also has good infrastructure in electricity, water and water discharge. This will allow us to deliver steady supplies to our customers.”

As salmon becomes increasingly popular, another species – the very similar rainbow trout – is drawing attention (in Japan, the word trout is often used interchangeably with salmon). In the landlocked, mountainous prefecture of Nagano in central Japan, a hybrid farmed trout called Shinshu salmon (Shinshu is the historic name for Nagano) is now being promoting it as a food that is typical of the region. Now is the time for the prefecture to capitalize on the popularity of salmon in Japan.

Author: Bonnie Waycott / Global Aquaculture Advocate | Read full article here 

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