Japan's seafood culture is famous around the world. But the range of fish available to consumers represents just a fraction of what can be found in local waters, and the most popular options are largely imported. This makes them vulnerable to fluctuations in global supplies and ever rising costs. The trend has prompted some businesses to embrace unused and often cheaper varieties of locally caught fish. The growing appreciation for once overlooked sea creatures is a boon for Japan's struggling fishers, who can now sell their bycatch direct to customers through a range of online services. We spoke with one expert, who gave us tips on quick and easy ways to cook with unfamiliar fish.
Ueda Katsuhiko (Former Fisheries Agency official)