The Japanese love of seafood calls for aquaculture growth
Report: Veramaris at Tokyo Sustainable Seafood Symposium, 07-08 November 2019
Japanese eat more fish and seafood than most other nations, according to new research. Aquaculture plays an increasingly important role to satisfy the appetite for healthy seafood. Locally farm-raised species such as Red Sea Bream and Yellowtail Amberjack have a substantial requirement for EPA & DHA omega-3 in their diets, in much the same way as imported farm-raised salmon and shrimp do, too.
Shrimp and fish farmers, feed millers and fish feed companies, together with invited speakers from research institutions, attended the two-day conference. The heterogeneity of the audience enhanced the sharing of different points of view and all the participants together mapped the different challenges that industry needs to address to achieve excellence in the near future.
People want to eat more fish
Together we share a common challenge, which is to secure the supply of healthy and sustainable seafood for a growing population. But the imbalance in supply and demand for sustainably sourced omega-3 from wild-caught fisheries is a concern. Fortunately, this has been addressed by Veramaris with a game changing innovation that shortens the natural food chain and puts algae front and centre of the blue revolution.
Veramaris sponsored the TSSS event in Tokyo with more than 1000 delegates attending as part of Asia Pacific business development activities. Ian Carr, Global Business Development Director presented the Veramaris proposition to a prominent audience of seafood professionals; "I was impressed both by the high quality and number of delegates attending the event and the speed at which the Japanese seafood industry is evolving towards a more sustainable future, under the leadership of Seafood Legacy and many others" commented Ian.
Through adopting the world's bestselling 'fish free' omega-3 source for aquaculture, Japanese feed millers, farmers, processors and retailers are ensuring that healthy seafood continues to be available for the next generation of Japanese consumers.
 Guillen et al (2019) Global Seafood Consumption Footprint