The Brief

"1/10 in these 10 years" represents the change in the catch volume of Surumeika (Japanese flying squid), which is also synonymous with Hakodate. On the other hand, there is a need for adaptation to substantial changes in the sea, such as the abundant catch of warmwater fish like Yellowtail (Buri), which has been predominantly caught in western Japan, becoming possible in Hakodate. The beautiful sea and abundant marine resources of Hakodate are treasures of the region, holding potential for the future. However, in the coming era, to further enhance its fisheries industry and achieve sustainable development, new approaches and innovative ideas are required.

Do you have any specific ideas for the development of the entire Hakodate region? This could include enhancing the added value of Hakodate's unique marine resources, including underutilized fish, integrating them with tourism resources that encompass tradition and local history, strengthening the sales and promotion of seafood beyond the region with the collaboration of local residents and fisheries stakeholders. Let's brainstorm together for ideas that will master Hakodate's seafood and connect it to a brilliant future for the region.

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【Better life & Wellbeing】
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The Background

The Graduate School of Fisheries Sciences at Hokkaido University, including the Graduate School of Fisheries Sciences and the School of Fisheries Sciences, has its origins in the Fisheries Science Department of Sapporo Agricultural School. It practices the science of "Fisheries Science," which connects people and the sea, through a wide range of education and research related to marine and fisheries, hands-on education and research utilizing training vessels like the Oshoro Maru and Ushio Maru, as well as the Nanae Freshwater Experimental Station.

The 14th goal of the Sustainable Development Goals (SDGs) aims to "conserve and sustainably use the oceans, seas, and marine resources for sustainable development." This goal is closely related to our department. In order to protect the marine environment and restore and enhance damaged ecosystems, as well as to pass on rich marine resources to the next generation, both our country and the world's fisheries industry have to transform into a sustainable form. We take on the challenge of practicing the science of "Fisheries Science" to transform the fisheries industry into a sustainable one.

The Challenge

In recent years, substantial changes have occurred in the fisheries resources of the Hakodate coastal area due to factors such as marine environmental change. Species that were previously abundant have become scarce, and those that were previously not caught are now being harvested. For instance, the catch volume of Surumeika, a specialty of Hakodate, has decreased to 1/10 in this decade. Similarly, the harvest of Kombu, which used to be the highest in Japan, has halved over the past 20 years. On the other hand, while the catch volume of yellowtail and mackerel has greatly increased, their small size and lack of fat content have led to low market value. Additionally, since there wasn't a well-established culture of consuming processed yellowtail and mackerel, these resources have not fully compensated for the decline in squid and Kombu.

Apart from yellowtail and mackerel, there are other species whose catch has increased due to the effects ofmarine environmental change. Some previously underutilized species also show potential. The possibility of adding value to these fisheries resources seems promising. Furthermore, the potential for the increased aquaculture of new marine resources exists, providing an opportunity to utilize the region's fisheries resources sustainably and maximize the appeal of Hakodate's fisheries industry.

Globally, startups like Aqua Cultured Foods and BlueNalu are emerging, focusing on efficient utilization of underutilized fish species for sustainable food supply. These companies employ innovative approaches to utilize underutilized fish as sustainable food resources. However, there is still room for further innovative approaches. By generating novel ideas and approaches, such as adding value to Hakodate's unique fisheries resources, integrating them with tourism resources that incorporate tradition and local history, and enhancing the sales and promotion of seafood beyond the region through collaboration with local residents and fisheries stakeholders, we can strive to master Hakodate's seafood and contribute to the overall development of the Hakodate region's bright future!

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