Challenges Achieving a Sustainable Fisheries Industry

Kinoshita Suisan (producer) and Kyushu Tsukiji (distributor and marketer) promote sustainable aquaculture centered on "shirara sea bream" in the rich waters of Miyazaki Prefecture. Both companies are pioneering the future of the fisheries industry by leveraging their strengths in their respective fields of expertise and working in partnership with local communities through their efforts to obtain ASC and COC certification.

The challenge with Kinoshita Fisheries, which has been engaged in chemical-free aquaculture for more than 20 years, has attracted attention not only as a mere production of marine products but also as an effort to grow together with the local community and to connect the bounty of the sea to the next generation. It is also a response to the needs of ethical consumption (ethical consumption: the concept of protecting the environment and society through the choices we make), which has been the focus of much attention recently.

Obtaining ASC and COC certification is a major step toward protecting Miyazaki's oceans for the future and becoming a leader in the global fisheries industry. Miyazaki's pride, the "Shimera Sea Bream," is the first step in this challenge, and we aim to be a pioneer in the sustainable fisheries industry.

Kyushu Tsukiji will continue to work on branding and expanding sales channels for Miyazaki's marine products in order to deliver the producer's ideas to consumers under the philosophy of "a bridge between the production area and the consumption area.

MSC and ASC certified sustainable seafoodto handle
CoC CertificationThe company has acquired a

ASC Certification (Aquaculture Stewarship Council)

Certification for responsible aquaculture practices raised with minimal environmental and social impact.

MSC Certification (Marine Stewardship Council)

This certification is given to natural marine products caught in sustainable fisheries that are properly managed in consideration of marine resources and the environment.

Chain of Custody (COC) Certification

This certification aims to ensure that non-certified marine products are managed so that they are not mixed in during the processing and distribution process, and that certified marine products are delivered to consumers.

COC Certification No.
MSC CoC Certificate No.: MSC-C-65525
ASC CoC Certificate No.: ASC-C-43997
We will continue to work for the realization of a sustainable society through the promotion of ASC/MSC certified products.

Food Safety and Security Initiatives

Our focus is not on the simple distinction of "farmed or wild" but on how the fish is raised, who is involved, and how it is delivered.

Today, many marine products are supported by aquaculture.
While farmed fish can achieve stable quality, its quality can vary greatly depending on the feed, water quality, rearing environment, and producer's approach.

That is why we make it a rule to only handle products that we have visited onsite and seen with our own eyes.

Furthermore, we clarify the history of the fish from production to shipment and check the inspection and management system to ensure that we deliver only fish that we can say, "It is safe to choose this fish.

We believe that safety and security is not only about the system, but also about who is responsible for it and how.

Our Work Connecting Producing Areas and Dining Tables

(1) Network with producers

Kyushu Tsukiji works directly with producers in Miyazaki and other parts of Kyushu to source reliable marine products, both farmed and wild caught fish.

The quality of fish depends greatly on the attitude of the producer.
We value our relationship with the field and continue to select fish that can be delivered to our chefs with confidence.

(2) Fisheries distribution that places importance on production history

At Kyushu Tsukiji, we value not only the quality of the fish, but also the background of how the fish was raised.

Farmed fish are handled while confirming the production process based on an "aquaculture history sheet" that includes feed and the environment in which the fish was raised.

By conveying this information to the chefs, we deliver fish that are chosen with confidence.

3) Commitment to freshness and quality

Kyushu Tsukiji has its own live fish tanks to manage fish brought in from various farms in an optimal environment.

The fish is shipped with high quality by processing under sanitary management based on HACCP, which includes live-finishing, draining blood, and nerve-finishing.

(4) Networking with chefs

Many of Kyushu Tsukiji's clients are hotels, restaurants, and other food professionals.

We value dialogue with our chefs and help them maximize the value of fish and ingredients as ingredients by suggesting the right fish and ingredients for their dishes.

(5) Communicate the value of fish from Kyushu

We are involved not only in the distribution of marine products, but also in activities to promote the attractiveness of Kyushu's fish.

Through ingredient proposals with chefs, ingredient fairs, and production area visits, we will expand the value of Kyushu's fish into the future by connecting producers and chefs.