NAMIE, Fukushima - Full-scale shipments have begun for "Fuku no Saba," a brand of raw, sashimi-grade mackerel from Namie, Fukushima Prefecture, named to convey happiness ("Fuku" means happiness). Kamome Mirai Suisan, a local aquaculture company, farms the fish on land and aims to promote it as a new regional specialty.
While it is initially to be sold within Fukushima Prefecture, the company plans to increase production to 60 tons annually by 2027 and is considering expanding distribution both domestically and internationally. The initiative has attracted attention as a promising step toward revitalizing fisheries still recovering from the aftermath of the accident at Tokyo Electric Power Company Holdings, Inc.'s Fukushima No. 1 nuclear power plant.
福島のサバで幸福を届ける―。そんな思いが込められた浪江町産の生食可能なサバ「福の鯖（さば）」が本格的な出荷を迎えた。「かもめミライ水産」（浪江町）が陸上養殖したサバで、町の新たな特産品として売り出す考え。当面は県内で販売されるが、２０２７年までに年間６０トンの生産を目指し、国内外への展開も見据える。東京電力福島第１原発事故からの水産業の活性化に向けた新たな一手として、注目が集まる。
"It's fatty and delicious," said a person who tasted sushi made from the mackerel at a ceremony held to celebrate the shipment of the fish at Michi-no-Eki Namie roadside rest area on April 10. "I didn't realize raw mackerel could taste this good," said Namie Mayor Eiko Yoshida. "I hope many people will soon try it and it will become a symbol of the town's recovery."
「脂が乗っていてうまい」。町内の道の駅なみえで４月１０日、サバの出荷式が行われ、サバのすしを試食した関係者が一様に頬を緩ませた。吉田栄光町長は「生のサバがこんなにおいしいんだなと。復興の象徴にもなるように、早くたくさんの人に食べてもらいたい」と太鼓判を押した。
Mackerel, known as the king of blue-backed fish, is widely enjoyed grilled or simmered in Japan. According to Kamome Mirai Suisan, while land-based mackerel aquaculture has become widespread in western Japan - allowing a culture of raw consumption to thrive - eastern regions have seen fewer aquaculture facilities, mainly due to concerns about food poisoning from the Anisakis parasite.
To address this, the company developed a land-based cultivation method using artificial seawater - fresh water mixed with salt - continuously filtered and circulated, eliminating the risk of parasites and enabling safe raw consumption.
青魚の王様と呼ばれ、焼き魚や煮付けで親しまれているサバ。同社によると、西日本ではサバの陸上養殖が広がり、生食文化が根付く一方で、東日本には養殖施設が少なく、寄生虫「アニサキス」による食中毒への懸念で、生食が浸透してこなかったという。同社では町の水道水に塩を添加した人工海水を浄化し、循環利用する養殖技術を確立。寄生虫の心配がない生食用の生産を実現させた。
Shipments to the Iwaki central wholesale market in the prefecture began on April 11. Starting in June, sales will expand to local restaurants in Namie, with plans to organize tasting events for residents to familiarize them with the product.
Longer-term plans include broader distribution both within and beyond Fukushima Prefecture. Kenji Suzuki, 46, president of the seafood wholesaler Iwaki Gyorui in Iwaki, expressed optimism. "From Namie, we can deliver to the Tohoku and Kanto regions within half a day," he said. "Offering high-quality fresh mackerel will create significant brand value and open an exciting market."
同社は４月１１日から、いわき市中央卸売市場に出荷を始めた。６月には浪江町内の飲食店に販売を始めるほか、町民向けの試食会なども開き、サバに親しんでもらうことを検討している。
将来的には、県内外に広く流通させる計画もある。水産物卸売業のいわき魚類（いわき市）の鈴木健寿社長（４６）は「浪江からは東北、関東に半日以内で輸送できる。鮮度の高いサバを届けられれば、ブランド価値が付き、面白いマーケットになる」と期待する。
However, developing the technology to farm consistently high-quality mackerel remains an ongoing challenge. Masanobu Osawa, 55, president of Kamome Mirai Suisan, explained: "It's only been one year since we started production. From now on, we'll optimize the fat content and other factors to improve quality."
The company will also survey consumer preferences to refine the product further. Looking to future global expansion, Osawa added with ambition, "We aim to produce world-class mackerel." His dreams and aspirations are deeply embedded in "Fuku no Saba."
（ Translated by The Japan News ）
一方で、質の高いサバの養殖技術の確立は道半ばだという。かもめミライ水産の大沢公伸社長（５５）は「生産開始からまだ１年。今後は脂の含有量などの最適化を進め、質を高めていきたい」と展望。消費者の好みも調査し、改良を進める考えだ。浪江産のサバを世界にも売り出す未来を見据えており、「世界に通用するサバをつくりたい」と大沢社長。「福の鯖」に夢と思いを乗せる。
【 ２０２５年４月１１日付・福島民友新聞掲載 】
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