Navigating Japan’s Fisheries Crisis: Embracing Underutilized Fish Amid Declining Catch Rates

Summary

In 2023, Japan’s fisheries and aquaculture industry experienced a significant decline, with the total catch falling below 4 million tons for the second consecutive year, setting a record low. Key species like mackerel and bonito faced continued poor catches, exacerbating the situation. The Ministry of Agriculture, Forestry, and Fisheries (MAFF) attributes this decline to climate change impacting marine environments. Experts and chefs emphasize the need to diversify consumption by utilizing less popular fish to alleviate the pressure on overfished species.

Key Points:

1. Nationwide Decline in Fishery Yields:

? The annual catch for 2023 was approximately 3.72 million tons, a 4.9% decrease from the previous year, marking a historic low.

? Specific declines were noted in key species: mackerel (-18.3%), bonito (-20%), pollock (-23.4%), and squid (-36.2%).

2. Impact of Climate Change:

? MAFF highlights that changes in sea temperatures and currents due to climate change have disrupted traditional spawning and feeding grounds for many species.

? Notably, squid and saury populations have significantly shifted, reducing their availability near Japanese coasts.

3. Economic and Culinary Implications:

? Chefs and restaurateurs face challenges in sourcing traditional fish, impacting menu offerings and culinary traditions.

? A collective of 40 chefs has petitioned MAFF for enhanced resource management and recovery measures to ensure the availability of key ingredients like kombu for dashi.

4. Adapting to Underutilized Fish:

? Restaurants are increasingly turning to underutilized fish species. For example, Tokyo-based chef Ryohei Hayashi uses “Hira” fish from Okayama, which requires specialized preparation due to its many bones.

? Major food chains like Kura Sushi are also incorporating underutilized fish into their menus, promoting sustainability and variety.

5. Expert Opinions and Future Directions:

? Professor Nobuyuki Yagi of the University of Tokyo underscores the necessity of diversifying fish consumption. He notes that supermarkets typically stock only 15-20 common species out of Japan’s 300 edible varieties.

? Yagi advocates for international cooperation to address global declines in fish populations and adapt to changing marine ecosystems.