Acupuncture Used To Improve Flavor Of Tuna For Sushiff
29 July 2008
Japan Their prized terriers are given samba-dancing lessons, their choicest beef herds are treated to daily massages and now, in an effort to produce the most delicious sushi in the world, Japanese tuna are to be given acupuncture.
The company in Osaka that patented the technique claimed that calm tuna thrashed about less in their death throes. Once the fish have received the brief treatment the blood becomes purer and the flesh has a better flavor, Toshiro Urabe, the president of the Osakana Planning Company, said.
The tuna do not need to be dosed with chemicals to keep them tasting fresh during transportation.
The acupuncture can be used on bream and the company plans to begin testing it on salmon.
“With their costs rising every day, Japanese fishermen cannot compete in these markets any more,†Mr. Urabe said. “This is about giving them the chance to give the fish they catch added value.â€
The treatment was exhibited at the International Japan Seafood Show but where the needles are inserted remains a secret.
Many of the exhibitors and buyers at the show said that a boom in the demand for sushi was pushing their businesses towards crisis. Japan, which used to be able to supply its own seafood, now has to import fish. The entire Japanese fishing fleet also went on strike last week over fuel prices.
