Nagase Viita Serves Locally Sourced Black Seabream at company cafeteria: Promoting Awareness of Sustainable Seas through Knowledge and Tastes

Nagase Viita Co., Ltd. recently offered a special menu featuring locally sourced black seabream from Okayama Prefecture at its cafeteria, with approximately 120 staff members enjoying the meal.

This event was planned and implemented in support of initiatives led by the Chugoku-Shikoku Regional Environmental Office of the Ministry of the Environment and the Okayama Prefecture Fisheries Division, which aim to promote increased consumption of local seafood, including black seabream.

Before the meal, staff members attended a lecture on the significance of expanding the consumption of local fish. Mr. Akada, a Satoumi officer (a regional environmental specialist over a coastal area where biological productivity and biodiversity are maintained through human intervention) leading conservation promotion initiatives at the Ministry of the Environment, delivered a talk titled “Sustainable Seas: What Makes a Thriving Satoumi?” He discussed the environmental changes and challenges surrounding black seabream. Additionally, a representative from the Okayama Prefecture Fisheries Division introduced the appeal of black seabream, as well as the efforts and achievements being made towards increasing its consumption.

In addition, a booth showcasing local fish was set up in a corner of the cafeteria by the Okayama Fisheries Distribution Promotion Association and the Okayama Prefecture Fisheries Division. Moreover, a direct sales exhibition of processed seafood products from the prefecture was held by the Okayama Prefectural Federation of Fishermen’s Cooperatives. Information was provided on the seasonal periods and delicious ways to prepare premium foreshore fish like black seabream, drawing significant interest from many staff.

Furthermore, Nagase Viita’s own TREHA^TM and water-soluble dietary fiber Fibryxa^TM were used in the menu for the day. For the staff members, this event was not only an opportunity to savor locally sourced ingredients but also a chance to experience firsthand the applications and effects of our own products.

Comment from Mr. Akada of the Ministry of the Environment: The issues surrounding black seabream are complex, involving various factors such as rising sea temperatures due to global warming, a decrease in plankton that serve as their food source, and the decline in market prices caused by the rise of aquaculture fish. However, these challenges can be addressed by raising awareness of and taking action toward the creation of a thriving Satoumi. I want people to understand that consuming local fish, including black seabream, as part of promoting local production for local consumption plays a role in fostering a thriving Satoumi, protecting biodiversity, and contributing to the sustainability of our seas.

Comment from the Okayama Prefecture Fisheries Division: In Okayama, black seabream has traditionally been enjoyed through a variety of cooking methods. In the Okayama Seasonal Fish Grand Election held by the prefecture in 2021, it was voted as the number one fish representing autumn. Additionally, in the 10th anniversary Pride Fish competition, a dish featuring Okayama Prefecture-produced black seabream—namero donburi (chopped fish on rice)—won the runner-up prize. These achievements are a testament to its deliciousness.

■ Menu for the day
・Seasoned Rice with Black Sea Bream (TREHA™ is for fluffy rice)
・Herb-Crusted Black Sea Bream Fillet (TREHA™ is for suppressing the off-notes of sea bream)
・ Miso Soup with Minced Black Sea Bream Fish Balls (TREHA™ is for suppressing the off-notes of sea bream, Fibryxa™ is for fiber fortification)

■ Related Information
Satoumi Net (Ministry of the Environment)
Aspiring for a Thriving Sea in Okayama Prefecture