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Ishihara Suisan, Tuna Company, Reinforces Marketing of 'Bonito Age-Tataki'
May 10, 2010
Ishihara Suisan, operating out of Yaizu City, Shizuoka Prefecture, is slated to reinforce the marketing of 'Katsuo no Age-Tataki' (lightly fried-seared bonito) as summer nears. For a new idea to savor the seared bonito, the company is to propose a bonito-vegetable salad recipe.
Today's consumer trend is to proactively consume vegetables; for those consumers who are conscious about preventative methods of adult-onset diseases, the company will sell the idea of 'Katsuo no Age-Tataki' for salad. Its product concept is appetite generated by 'heat.' 'Katsuo no Age-Tataki,' which motivates consumers to enjoy an abundant amount of fish and vegetables, will be aggressively marketed as a summer item.
'Katsuo no Age-Tataki' utilizes large size bonito harvested by far seas skipjack pole and line fishing fisheries (Southern B-1 bonito). Loin after being skinned and cleaned is lightly deep-fried in rice oil (180 - 200°C) long enough to get its surface seared. The surface is 'crispy' and the inside remains fresh sashimi, best suited as an ingredient for salad.
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| Picture 1: Katsuo no Age-Tataki salad |
The original article was published on May 10, 2010 and was translated by Kiyo Hayasaka.
February Nationwide Warehouse Inventory Indicates Increased Sardine
May 10, 2010
According to statistics of chilled marine foods distribution (major cold warehouses nationwide) for February 2010 released by the Fisheries Processing Industries and Marketing Division of the Fisheries Policy Planning Department of the Fisheries Agency, as of the end of February, the total remaining amount added up to 850,957 tons, marking 97 percent over the same month a year ago.
Compared to the previous month, there were increases seen among sardine, cod, pollack, octopus, whale, and salmon/trout roe; on the other hand, tuna and saury displayed declines.
The original article was published on May 10, 2010 and was translated by Kiyo Hayasaka.
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