Valorizing underutilized fish through adaptable gastronomy: Insight from Japan

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.