Oita Mirai Fisheries’ Fresh Fish

A brand of fish raised with local kabosu citrus added to the feed

Although yellowtail fillets can be enjoyed for several days after the fish is cleaned, the dark meat discolors more quickly than yellowtail and kanpachi, diminishing the product value due to its poor appearance.
To address this issue, Oita Prefecture’s Agriculture, Forestry, and Fisheries Research Instruction Center conducted research and developed a method of adding kabosu juice to the feed.

The antioxidant properties of polyphenols, vitamin C, and other substances contained in kabosu suppress discoloration. Furthermore, the limonene minimizes the fishy smell, making this gem an ideal fish with "excellent taste, aroma, and looks."

A brand of fish raised with local kabosu citrus added to the feed

The delicate flavor and firm texture of amberjack combined with the refreshing aroma of Kabosu make this product a gem with "excellent taste, aroma, and looks."

Healthy yellowtail with premium-quality fat

Raised in the fishing grounds off Usuki, Oita Prefecture, where the nutrient-rich cold waters of the Seto Inland Sea meet the warm Kuroshio Current from the Pacific Ocean, this yellowtail boasts firm flesh and an excellent balance of rich, healthy fat.
Through meticulous farming management, the fish are raised on a specially formulated feed containing antioxidant-rich ingredients such as tea extracts and yeast, resulting in a flavorful and high-quality yellowtail.