Valorizing underutilized fish through adaptable gastronomy: Insight from Japan

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-09 DOI:10.1016/j.ijgfs.2025.101161

Oscar Tiku, Kazuyo Matsubae

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引用次数: 0

Abstract

Climate change has altered fisheries production and increased the emergence of underutilized fish. This study aims to investigate the state of underutilized fish in Japanese gastronomy, identify and elaborate on its persisting challenges, and showcase some best practices in foodstuff manufacturing and food services. Stringent fish market standards, handling and shipping costs, less responsiveness of the modern culinary industry and institutes, and lack of collaboration between inter-governmental agencies persist as challenges. Frozen processed fillets, deep-fried, surimi, canning, and fish powder are some promising marine products. Casual and omakase-type dining promotes commodification, especially the latter, improving value. Interpersonal relationships between chefs and fishermen enable direct procurement, bypassing the inadaptable market. Adaptable gastronomy fosters the commercialization of underutilized fish. It reduces heavy reliance on overfished commercial fisheries, promotes marine ecosystem recovery, educates and persuades consumers to diversify their diet, and mitigates food loss.

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通过适应性烹饪使未充分利用的鱼类增值：来自日本的见解

气候变化改变了渔业生产，增加了未充分利用鱼类的出现。本研究旨在调查日本烹饪中未充分利用的鱼类的状况，确定并阐述其持续存在的挑战，并展示食品制造和食品服务中的一些最佳实践。严格的鱼市场标准、处理和运输成本、现代烹饪行业和机构的反应能力较差以及政府间机构之间缺乏合作仍然是挑战。冷冻加工鱼片、油炸、鱼糜、罐头和鱼粉是一些有前途的海产品。休闲和omakase式的餐饮促进了商品化，尤其是后者，提高了价值。厨师和渔民之间的人际关系可以直接采购，绕过不适应的市场。适应性强的烹饪法促进了未充分利用的鱼类的商业化。它减少了对过度捕捞的商业渔业的严重依赖，促进了海洋生态系统的恢复，教育和说服消费者使饮食多样化，并减轻了粮食损失。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.