Key Facts
• A hotel in Atami, Shizuoka, launched a plan to educate about underutilized fish.
• Guests experience fishing, market tours, and cooking with ‘wasted fish.’
• Over 30% of global fish catch is discarded due to appearance or freshness.
• Participants include the Iwata family from Saitama, who joined a fishing activity.
• Fishermen guided guests in setting nets, later retrieving 10 fish, including flatfish.
• Toxic species like lionfish were also caught, showcasing challenges of utilization.
• Cooking lessons transformed bony fish into burger patties and small fish into fried dishes.
• Hotel representative emphasized hands-on learning to connect guests with marine resources.
• The initiative aims to reduce waste and promote sustainable seafood consumption.
• The program is part of efforts to preserve ocean resources for future generations.
Summary
A hotel in Atami, Shizuoka, has introduced an innovative program to educate guests about underutilized fish, often discarded due to appearance or freshness. The plan includes fishing experiences, market tours, and cooking sessions, allowing participants to learn about sustainable seafood practices. The Iwata family from Saitama joined the program, catching 10 fish, including flatfish and toxic species like lionfish. Cooking lessons demonstrated how to prepare these fish into dishes like burger patties and fried fish. The initiative, supported by local fishermen and market experts, aims to reduce waste and promote the use of ‘wasted fish.’ The hotel hopes to inspire guests to appreciate marine resources and contribute to sustainable practices, ensuring the preservation of ocean ecosystems for future generations.
