Nishitetsu and a Miyazaki-based startup unveiled “Amaou Sakura Masu,” a farmed cherry salmon raised on feed containing discarded Amaou strawberries from Fukuoka. A tasting event in Fukuoka City on May 18 featured a marinated dish using the fish, which developers said had less odor and a stronger aroma due to the vitamin C content of the strawberries. The startup also developed a heat-tolerant strain capable of surviving water temperatures up to 22 degrees Celsius, supporting aquaculture in Kyushu as sea temperatures rise. The product will be served for two months starting June 1 at a restaurant inside ONE FUKUOKA HOTEL before wider distribution is pursued. Source: NHK News / Nishinippon Railroad
Photo: Nishinippon Railroad
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