Seafood columns
Columns on Japanese fish and seafood exports.
All articles (10)
Freezing & Thawing
Learn the best methods for thawing frozen fish. We compare refrigerator, ice water, and running water thawing, provide tips to minimize drip loss, highlight cautions for fish like red tilefish and swordtip squid, and discuss prep management for restaurants.
Seafood Sourcing
Discover 5 methods for restaurants to reliably source fresh fish. We explain why wild-caught fish supply fluctuates, key quality control checkpoints, how to utilize frozen and origin-processed fish, and how to choose suppliers.
Seafood Sourcing
Discover 7 practical ways to streamline restaurant fish procurement. Learn how to calculate food costs factoring in yield, standardize orders, utilize frozen fish, manage inventory, compare processing specs, and reduce prep time.
Cost & Yield
A guide for restaurants on 5 ways to improve fish yield. Learn the yield calculation formula, causes of processing loss, standardising prep work, using pre-processed fish, and practical examples of cost reduction.
Cost & Yield
Is whole fish or pre-processed fish more cost-effective? We compare purchase prices, yields, prep labor costs, and waste with concrete calculation examples to help restaurants choose the right fish procurement method.
Cost & Yield
Learn how to accurately calculate fish costs in restaurants. We cover concrete examples from price per kg and yield to usable portion cost, cost per plate, and food cost percentage, comparing whole vs. pre-processed fish.
Prep & Processing
Learn 6 actionable ways for restaurants to cut down on fish preparation time, from tracking prep hours and batching tasks to utilizing pre-processed fish and outsourcing.
Prep & Processing
Can restaurants outsource fish prep? Learn the scope of seafood processing—from scaling and filleting to deboning—how to find partners, and a 5-step outsourcing guide complete with sample spec sheets.
Prep & Processing
Explore the pros and cons of outsourcing fish prep. Learn key decision-making points for restaurants, from tackling labor shortages and cutting prep time to comparing processing fees, yields, and labor costs.
Seafood Sourcing
How should you source tilefish for matsukasa-age and matsukasa-yaki? We explain scale and skin conditions, sizing, differences between whole, semi-dressed, and fillets, as well as frozen selection and sample order specifications.
