SOLUTION
We are working on projects that are based on our ability to make proposals backed by our experience in aquaculture, breeding, science, and research, our approach to environmental space, our appreciation of local resources, and our thoughtful consideration of the ripple effects related to the local community.
The sea of Harima in the Seto Inland Sea
The area around the Ieshima Islands in the The sea of Harima in the Seto Inland Sea is a fishing ground with good tidal currents and an abundance of plankton and small fish that serve as food for fish.
Fish in the Seto Inland Sea
The taste of the same fish is completely different depending on the environment (place of origin) where it was born and raised.
Although many of the fish from the Seto Inland Sea are smaller than those from the open sea, they are highly regarded for their firmness and flavor, and are priced 40% higher than the national average.
Purchase fish alive and tighten before shipping.
Rigor mortis begins after a while for fish that have died of natural causes, although it varies by species.
In contrast, the onset of rigor mortis is delayed for fish that have been tightened. The state in which the meat is plump before the onset of rigor mortis is called "ikaru," and this state is prolonged by tightening the fish.
In the Kansai region, the "meat in a state of "ikaru" is especially valued.
Also, the way in which the fish is fastened changes the evaluation of the fish.
Ike-jime (live-finish)
(by severing the major artery and spinal cord)
When fish are allowed to grow wild, muscle fatigue occurs, and a substance called adenosine triphosphate (ATP), which is the source of umami, is reduced.
In other words, the fish should not be allowed to run rampant when it is closed, and this was the wisdom of our ancestors to maintain the delicious taste of fish.
Draining the Blood
By thoroughly draining the blood, the fish will not have a fishy smell, and the growth of bacteria caused by the blood in the meat can be prevented.
Nerve strangulation
(by driving a spike directly into the hindbrain)
After fish die, their flesh remains soft for a while (called"ikaru" "alive" in Kansai), and then they go through the stages of rigor mortis, ripening, and decomposition. Fish that have been nerve-tightened remain "alive" for a longer period of time, which means that they are delivered to the customer in a fresher state.
Umami and Aging
Fish is more chewy when freshly cured, but its umami, like that of meat, is enhanced by aging.
Inosinic acid, the main flavor component of fish, is produced when ATP (adenosine triphosphate) in the muscle is decomposed at the beginning of rigor mortis, and inosinic acid is also decomposed when rigor mortis ends.
As the fish matures, the flavor increases, but the texture is lost, so it depends on your preference as to when the fish is ready to eat. The larger the fish, the longer it takes to mature.
Storage of fish
The fish should be live-fished just before shipping (around 4:00 to 5:00 p.m.). The shelf life of raw fish is generally one day. However, depending on the type of fish, it can be stored for 2 or 3 days if it is stored well.
Please be sure to prepare the fish before storing it in the refrigerator. Fish will be damaged from the guts and gills.
Preparation Method
1) Remove scales, gills, entrails and blood.
2) Rinse well under running (fresh) water.
3) Wipe dry thoroughly.
4) Tightly seal with plastic wrap to prevent oxidation, and store in a storage bag in a chilled refrigerator.
If you wish, we can deliver the fish after pre-treatment (scales and entrails). If you wish to have the fish pre-treated, please understand that removing the scales will not make the fish look good.