Global seafood consumption has been increasing and demand is expected to continue growing in the future. In order to deliver safe, secure and delicious fish to its customers, the Nissui Group has been focusing on its aquaculture business both in Japan and overseas. Overseas, the Group is engaged in the aquaculture of salmon and trout, while in Japan the Group operates the aquaculture businesses of yellowtail, tuna, coho salmon, mackerel and blowfish, among others.
As a manufacturer of food, the Nissui Group insists on “good-tasting food,” and using this as a starting point, it has been involved in various research and technological development in every stage of the process of farming fish from seedlings, fish feed, cultivation, processing and distribution.
Furthermore, by having staff responsible for the different types of products, such as those intended for volume retailers, ready-to-eat meals and restaurants, provide feedback on customer needs of their respective fields to the relevant divisions, the Group has been able to develop technology that meets these demands.
In collaboration with NEC, which possesses cutting-edge artificial intelligence and Internet of Things technology, Nissui has developed an automated farmed fish measuring solution. Simply by uploading images of the farmed fish as they swim about their tank, the technology is able to calculate the fish’s size and lengths and report that information. In aquaculture, there is a need for such solutions to constantly manage the growth status of the fish. This solution alleviates the risk of stress or disease that comes from people physically handling fish. It also reduces labor and inconvenience, and improves measurement accuracy, thereby boosting productivity. The Nissui Group will continue to deliver safe, secure and delicious farmed fish by expanding the scope of AI and IoT utilization.
In order to use marine resources in a sustainable manner, the Nissui Group works to advance its aquaculture technologies. Within Japan we are opening up new possibilities, from farming yellowtail and coho salmon using our independent technologies; to producing entirely farmed tuna; researching the aquaculture of vannamei (white) shrimps at domestic on-land sites; and creating the technology needed to fully farm common octopuses, an endeavor previously thought too challenging. Nissui is also making progress with the development of aquaculture technology that prevents water pollution and minimizes the effect on marine ecosystems, such as solid feed mix EP pellets that aren’t accidentally dispersed out into sea and the automatic feeding Aqualingual®.
In March 2018, our bluefin tuna was shipped with the Kitsuna Gold Label brand name for the first time.
Thanks to processing at the site where they are landed, in the Kagoshima Prefecture city of Satsumasendai, we have produced first-rate bluefin tuna with a focus on quality, freshness and taste. Domestically produced, fully farmed bluefin tuna is one of the key elements in the Nissui Aquaculture Business, and our plans to improve the sustainability of marine resource.
One of the factors for high costs in the farming of bluefin tuna is the cost of feed required for the hatched larvae. Drawing on the fruits of the research of the Oita Marine Biological Technology Center of the Central Research Laboratory, the Nissui Group has succeeded in replacing the commonly-used hatched larvae of other fish such as parrot fish and Japanese whiting (hatched larvae as feed) with formula feed; thus eliminating the need to time the hatching of the feed larvae and to manage its breeding, which, in turn, has contributed to the downsizing of personnel.
The fertilized eggs harvested at Seinan Suisan Co., Ltd. are hatched and reared at the Oita Marine Biological Technology Center using the above-mentioned proprietary formula feed. When the larvae grow to be 5 to 7 centimeters, they spend the winter in the offshore fish cages for juvenile fish of Seinan Suisan Co., Ltd. and subsequently fattened up until they reach shipment size at the company’s various fish cages. When transporting the tuna from one fish cage to another, the Group’s barges especially designed for bluefin tuna are used.
Bluefin tuna harvested at the Koshikijima farming site of Seinan Suisan Co., Ltd. are processed and packaged at the adjoining Koshikijima processing facility and shipped to customers using refrigerated delivery. By processing the tuna at the harvesting location, the Nissui Group is contributing to the construction of an optimal supply chain that emphasizes quality, freshness and good taste.
Furthermore, the addition of the Group’s unique innovative touches to each process including feeding methods, harvesting and processing, and packaging has enabled us to offer bluefin tuna with higher levels of vitamin E than regular tuna, with nearly 20% more of the umami ingredient, inosin, and with better color.
Going forward, the Group will commence the shipment of bluefin tuna raised from complete aquaculture from the Kamiura farming site (Saiki, Oita Prefecture) in addition to the Koshikijima facility, and starting in the fall of fiscal 2019 from the Goto facility of the Nissui Group company, Kaneko Sangyo Co., Ltd.
One of the difficulties of handling fresh bluefin tuna is that its freshness, color and gloss quickly deteriorate once it is landed and its product value also deteriorates.
Kaneko Sangyo Co., Ltd. of the Nissui Group is engaged in initiatives for local processing in which newly-landed bluefin tuna is processed and packaged in its fresh state and delivered by refrigerated delivery. Furthermore, by leveraging its proprietary processing technology, it has established an optimal supply chain for processed farmed tuna with emphasis on quality, freshness, taste and convenience.
This processed tuna caters to the needs of customers, who previously were reluctant to handle fresh tuna such as restaurants, hotels and supermarkets lacking the manpower to process the fish or hoping to introduce the products in small lots.
“Tuna Nishiki®,” the processed bluefin tuna, which Kaneko Sangyo Co., Ltd. began to market in May 2018, is made by transporting the bluefin tuna raised at its six farming sites in Nagasaki Prefecture immediately after it is landed under strict temperature control to the processing plant in Karatsu, processing the tuna under continued strict temperature control, and individually packaging the tuna by fillet with special film and shipping. The company has established its own integrated system from bluefin tuna farming, feed production, processing, storage and distribution, which has enabled strict freshness and quality control.
The temperature control technology after landing, in particular, has been developed by the company and a patent is currently pending. By combining this technology with optimal landing and fish refrigeration methods, the company has extended the shelf-life of fresh tuna, which is usually about three days from processing to seven days from the date following the processing date under refrigerated storage and has made Long Life Chilled (LLC) fresh tuna possible. In fiscal 2019, the company plans to market one-third of its total shipment of 30,000 units of farmed tuna, i.e. 10,000 units as “Tuna Nishiki.”
In 2011, the Nissui Group commenced basic research into the on-land farming of vannamei (white) shrimp in Japan, and from 2016 began studies for its commercialization (feasibility studies).
The “closed biofloc method” was adopted as the farming method at the on-land site. This minimizes the amount of water used and uses aggregates of organic matter (bioflocs) to purify the water, thus reducing the environmental impact compared to conventional farming methods. While commercial use of this method is becoming widespread in Europe and Southeast Asia, this will be the first time it is used in Japan. Previously, most of the shrimp marketed in Japan had been frozen imported shrimp but with this method, the Nissui Group is now able to deliver farmed shrimp, which is fresh and may be consumed raw and which are safe and secure from not having to use drugs.
Partial shipment commenced in 2017 and from September 2018, a limited number of shrimp have been marketed nationwide as “Shirahime Ebi (“Snow White Shrimp”)” for professional use.