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White Trevally (Shima-Aji)

White Trevally (Shima-Aji)

In season from summer through fall. Delicious in a variety of preparations, including as sashimi, in sushi, salt-grilled, and cooked teriyaki style. Considered a premium grade variety of aji (white trevally) with the most appetizing flavor of all. Ehime Prefecture boasts the top yields in all of Japan through advances in production technology.

Aquaculturing White Trevally in Ehime

As harvest yields of wild stock are limited, virtually all of the striped white trevally on the market is cultivated. Featuring a distinctive yellow stripe running the length of its slightly rounded body, the fish is considered to be of premium quality among the different species of aji (white trevally). Even known as the “king of aji”, the fish features fine-quality, rich umami flavor and appealing fattiness.
Ehime Prefecture boasts the top yields of aquacultured striped white trevally in all of Japan.
Raised from artificially incubated fish seed to avoid impacting wild stocks, the fish can be grown to weights of around 1.5 kg in about two years. While the cultivation process lacked stability in its early stages, a diet of compound feed delivering an outstanding nutritional balance and vaccines administered to prevent disease has now enabled stable production of the fish.

  • Developing an Environmentally Friendly Diet

    Developing an Environmentally Friendly Diet”
    Adjustments to the diet fed to striped white trevally is adapted as the fish grow larger, with factors including the caloric and nutritional content, the size of the pellets, and the amount given to them. Special attention is given to the feeding process as well, with feed given in the form of dry pellets to reduce impacts on the marine environment by reducing amounts of feed left uneaten and spillage from the pens.
  • Key Point

    Key Point
    Sophisticated techniques are required to cultivate striped white trevally, as the fish’s small teeth prevent it from feeding except by sucking feed into its mouth, and cultivation of the fish takes considerable time.
    As the top-producing region in all of Japan, Ehime Prefecture is uniquely equipped to deliver fine-quality striped white trevally.

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