While the Japanese have long eaten fish as a staple of their diet, in recent years, the sales of fish have declined, with per-person caloric intake decreasing by 20 percent. The fishing industry decided to add new interest to the market by naturally enhancing the natural flavor of fish with seasonal citrus fruits.
There is no gene mutation or strange science for creating fruity flavored fish – it all boils down to the old adage ‘you are what you eat.’ Farmed fish are being given a diet that includes regional fruit, which enters their system and results in citrus scented flesh. In the Ehime Prefecture for instance, where mikan – a type of mandarin – grows in abundance, fish farmers produce mikan seabream. On the nearby island of Kyushu, in the Oita Prefecture, the local delicacy is flounder. There fish farmers are feeding their lot kabosu, a lime like fruit that is also a speciality from the area. Not only is the method used to enhance the fish’s flavor, but also to sometimes mask its inherent fishiness. In the Nagasaki Prefecture on the same island of Kyushu, mackerel – a particularly smelly fish – is fed an assortment of herbs and spices to create a more fragrant smell.
While most of us may add a hint of citrus at the end of cooking, it seems the Japanese are way ahead of the game.
via Rocket News