Unknown Local Fish in Hitachi June, 2009

Current situation of fish as a food and how to cope with this matter in Hitach.    We had an interview with Mr. Yamamoto, Managing Director of Kuji Fishermen�fs Cooperative, to hear about unknown fish as a newly supplied source.     Recently the consumption of fish is decreasing due to an excessive fishing in the world and as a result people do not eat fish as often as in the past. This situation can be also seen in Hitachi, which grows uneasiness of the people related to fishing industry. To cope with this problem, six restaurants and Kuji Fishermen�fs Cooperative founded LLP (Association for utilizing local resource) by joint contribution. They started to sell unknown deep fish which were caught with familiar fish one year ago as new local fish. Their purpose is to promote cultivating and consuming of local fish for the best use of resources. LLP cooperated with 30 restaurants in Hitachi city and these restaurants began to serve unknown fish to customers hoping the increase of customers. This project has been supported by the National Treasury through Japan Fisheries Association.     The deep fish introduced here live at 10�`20km offshore and at 200�`500m depth which is rather shallow. They are caught with normal fish by a dragnet.

Nigisu (Japanese argentine)     This fish is called �gSakuragisu�h in Hitachi and ranges in Pacific Ocean and the Sea of Japan at Choshi and Southward.     A haul of fish is 1.4�`1.5 tons. They are tasty as well as �gMehikari�h(Greeneyes), look similar in shape and are suitable for broiling with salt, making a deep fry and slicing of a raw fish. Since the freshness of fish is most important, only local people can enjoy a genuine taste.

Genge  ( Eelpout)     The standard Japanese name of this fish is �gKanten-genge�h and it ranges at Pacific Ocean and the Sea of Japan at Joban and northward. A haul of fish is approx. 150kg. It has special crunchy taste and is suitable for fixing a clear soup and making jellied fish. The content of collagen is under examination.

Okihamo (Long-nose eel)       The standard Japanese name of this fish is �gIrako anago�h. They range in Pacific Ocean at Hokkaido and southward. A haul of fish is 50�`60kg. They are tasty as well as �gMaanago�h. Broiling or deep fry is recommended.

Akadonko (scrawled spineless sculpin )     This fish is also called �gEbinakajika�h and ranges from Chiba to Hokkaido at the Sea of Kumanonada and northward, and lives at the bottom deeper than 200m. The shape is thickset like a tadpole. The body is covered with flabby skin and the length is 30�`40cm. This fish is caught mixed with other fish by a trawl.

Current Situation      The fish introduced here are served in various cooking styles at 30 shops such as restaurants, hotels, Japanese style bars, etc. in Hitachi.

Problem and Prospect in Future     The problem is how to supply these fish constantly since a catch of fish varies widely. Besides, it is difficult to prospect the consumption of each fish due to its unfamiliarity. To solve this problem, Mr. Yamamoto commented it might be necessary to publicize among high-school girls through cooking classes.

Reporter�fs Note     Mr. Yamamoto told he had eaten these fish in Toyama and had really enjoyed the taste. Taking action of this new project arose from this experience. When we saw these fish actually, there was not much difference in appearance in comparison with ordinary fish. Therefore these unknown fish might become more popular if they are well publicized in future. Whenever the opportunity arises, we would like to eat them.

Contact to      Kuji Fishermen�fs Cooperative         Address: 1-1-2 Kuji-cho, Hitachi, Ibaraki, Japan 319-1222         Tel: 0294-52-3360   Fax.: 0294-52-6133         Pamphlet �gHITACHI-zizakana-CLUB�h is available at Hitachi                          Chamber of Commerce and Industry.               (Japanese)        (return)          (home)