Cheaper and More Sustainable Grilled Eel Dishes
The future of grilled eel dishes in Japan looks brighter thanks to a recent breakthrough in aquaculture techniques. The Fisheries Agency announced significant progress in hatching eel eggs, making it possible to produce 40,000 to 50,000 juvenile eels annually. This advancement has the potential to significantly reduce the cost and increase the availability of grilled eel, a popular delicacy in Japan.
Currently, Japan consumes around 100 million eels annually. The majority of these eels are farm-raised, but the process relies on catching wild juvenile eels, called elvers. This dependence on wild populations has been a challenge due to declining catches and increased reliance on imports.
The recent breakthrough in artificial hatching offers a solution to these challenges. The cost of hatching and raising a juvenile eel has dropped dramatically, from 40,000 yen in 2016 to 1,800 yen today. The agency aims to further reduce costs to below 1,000 yen by introducing automation.
This cost reduction, coupled with increased production, could make grilled eel dishes more affordable and readily available. The agency's goal is for all juvenile eels supplied to eel farmers to be artificially bred by 2050, ensuring a sustainable and reliable source of eels for future generations.
The breakthrough also holds promise for the conservation of wild eel populations. With the ability to produce eels artificially, the pressure on wild stocks could decrease, allowing them to recover and thrive.
This advancement in eel aquaculture is a significant step towards ensuring the future of grilled eel dishes in Japan. It offers a sustainable and cost-effective solution to the challenges faced by the industry, while also contributing to the conservation of wild eel populations.