Public Workshop on Fish Filleting and Cooking of Japanese-Farmed Sea Bream and Salmon Held

This is a business brief by JETRO released on August 15, 2025, regarding Japan External Trade Organization's overseas promotion activities for Japanese aquatic products. A public workshop on fish filleting and cooking methods for Japanese-farmed sea bream and salmon was held. In this workshop, Japanese fisheries industry experts directly instructed local chefs and culinary professionals on the high quality of Japanese aquatic products and cooking techniques, aiming to enhance recognition and brand value of Japanese aquatic products in overseas markets. Participants gave high praise for the excellence of Japanese aquaculture techniques and quality management, and this initiative is attracting attention as an important effort toward expanding future exports.