Utilization of Low-Value Fish: A Case from Yawatahama, Japan

Jihoon Kim^*, Naruhito Takenouchi^**

^*First and corresponding author: Postdoctoral Researcher at The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime, 790-8566 Japan. E-mail: stemi570826@yahoo.co.jp, Tel. +81-89-946-9910, Fax. +81-89-943-5242

^**Associate professor at Ehime University, Japan.

© Copyright 2021 Korea Maritime Institute. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 2017

ABSTRACT

In Japan, wounded, small-sized, or low-profile fish are commonly discarded during distribution. However, this practice is blamed for indiscriminate overfishing of resources, environmental pollution, and adverse effects on ecosystems. Hence, to utilize these fish, these are labeled as low-value fish and processed on a commercial basis for the development of regional specialties that contribute to the local economy.

The study site, Yawatahama city in Ehime prefecture, is a center that specializes in low-value fish. The Yawatahama Chamber of Commerce and Industry plays a key role in promoting low-value fish. Local governments can increase awareness of low-value fish by developing recipes in conjunction with local restaurants, actively promote them, and issue certificates to restaurants handling low-value fish.

Keywords: Low-value fish; fishing industry in Japan; local economy