Salmon Selling Alongside High-Grade Seafood in Markets Across the Country
Salmon, previously considered a second-rate ingredient for Sushi chefs, has rapidly advanced in popularity in markets across Japan, even surpassing the demand for Tuna.
Chefs at sushi shops in the renowned Toyosu Market are known for preparing meticulously selected high-grade seafood from across Japan, such as tuna from Ōma in Aomori Prefecture or sea urchins from Hokkaidō. The average price for a single-person dish is around ¥4,000 ($50 CAD).
Less than 10 years ago, market wholesalers would not have considered purchasing salmon to prepare alongside their premium selection. Today, however, most fish wholesalers across the market say that salmon has become an essential menu item. According to a representative for importer Ocean Trading Company, the firm is barely able to keep pace with the year-end orders.
Industry professionals believe that the shift may be caused by declining tuna catches, as well as improving aquaculture, feed, and preservation technologies that have heightened the quality of salmon entering Japan. The popularity of salmon in Western countries and China have also helped to accelerate the prevalence in Japan. Restaurants and sushi shops have added salmon to their menus to accommodate the palate of tourists in the country who were unaccustomed to eating raw fish. Salmon has excelled in demand at non-sushi eateries as well.
According to the annual kaiten-zushi (conveyor-belt sushi) consumer survey conducted by Maruha Nichiro, one of Japan’s largest fishing and food companies, salmon has ranked as the top sushi topping for the last 9-years consistently. A study published in March 2020 revealed salmon as the most often consumed sushi topping by 53.2% of women and 41.3% of men, far ahead of lean tuna in 2nd place.
Norwegian Salmon Farmed in Arctic Waters
For more information about the rising prominence of salmon across Japan, check out Nippon.com:
“While Chile and Canada account for a substantial portion of farmed salmon consumed in Japan, by far the most coveted imported variety is Norwegian Atlantic salmon. The fish are farmed along the coast of Norway where cold Arctic currents blend with the warm waters of natural bays in aquaculture facilities that oversee each step in the cycle from the harvesting and hatching of eggs to feeding and shipment. According to the Norwegian Seafood Council, the fast-flowing Arctic currents keeps Norway’s coastal waters cool, creating a perfect environment for fostering salmon growth.
The top brands of Norwegian salmon are cultivated in tightly managed farms located in Arctic waters. Known as Aurora Salmon, these fish are processed and air-freighted to Japan within 36 hours of harvesting. Sold in Japanese wholesale markets for raw consumption, such as sashimi, they share top ranking with other types of luxury fish.
According to a NSC survey, salmon exports to Japan totaled around 34,000 tons in 2019, roughly 40% more than a decade ago. The popularity of the imported fish has spread from the Tokyo metropolitan area to restaurants and fish shops throughout the country.”
Source: Changing Tastes: Salmon Goes from Minor Status to New Favourite at Toyosu and Ginza Sushi Shops - Nippon
Photo Source: WIX - www.wix.com
Written by AQUAMERGE
September 11, 2020