High-quality offshore salmon farming, unique to Japan and “capable of competing on the world stage,” is being conducted in various regions across the country.
Due to factors such as pricing, domestic consumption of domestically produced salmon has declined from around 100,000 tons before the COVID-19 pandemic to approximately 60,000 tons today. However, demand overseas continues to rise. In addition to fresh shipments, advances in freezing technology now allow the salmon to be distributed in a state where it can still be enjoyed as sashimi even after thawing, further boosting demand.
While domestic challenges such as the cost of producing eyed eggs and sourcing feed remain obstacles, the industry is continuously evolving with the adoption of advanced systems such as remote feeding. These technologies are contributing to the development of aquaculture techniques aimed at producing even higher-quality salmon.
Attention continues to grow around Japan-farmed salmon, which—supported by cutting-edge technology—is making its way to markets around the world. As the harvest season for domestically farmed salmon reaches its peak, why not enjoy this delicious fish in a variety of recipes?
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