|
-
Isn’t the produce currently in supply such as snapper, yellowtail, flounder and blowfish predominantly farmed fish?
Isn’t the produce currently in supply such as snapper, yellowtail, flounder and blowfish predominantly farmed fish?
Of course, in a seafood consuming nation such as ours we have historically eaten these kinds of fish. But the difference between then and the fish that are being sold now is the difference between having wild-caught fish and farmed fish. In comparing wild-caught fish and those which have been farmed, it is apparent just how overwhelmingly different they are in quality, smell, and color when looked at or tasted.
It’s a fact that farmed fish don’t taste as good as wild-caught fish. Perhaps both the vendor and the consumer are resigned to thinking that this is the way it has to be?
Let’s change that way of thinking.
If it were possible to sell farmed fish that is in no way inferior to wild-caught fish, for the same price as it is now, then you would be able to provide a point of difference that your competitors could not match, and almost certainly increase your market share within the industry.
In order to succeed in this increasingly competitive market the technical expertise and line of products of our proposed MOTO System will be invaluable in maximizing the selling power of your business.
Selling marine products with a “point of difference” that your competitors cannot match.
- Reduction of fat content in farmed fish.
- It is possible to control the fat content of farmed fish to match that found in wild-caught fish.
- The farmed fish will no longer have a distinct odor.
- Preparation tables and tools will not become overly messy from fat, etc., when preparing farmed fish.
- The freshness of the farmed fish after processing (fillets, loins, etc.)
- The dark red portions of fish meat are vivid and unsusceptible to browning with almost no difference in color to that of wild-caught fish.
- The color pigmentation of the farmed fish whole
- The markings and coloring on the fish body are comparable to those found on wild-caught fish.
- Lower mortality rates for farmed fish
- And also less susceptibility to bacterial diseases.
- The fish maintains its freshness after being caught
- The fish maintains its freshness on board the fishing vessel and while in transit to consumers. (Extended period of time before freshness expires)
- Less susceptibility to changes in color and the formation of cracks.
- Less susceptible to off-smelling odors.
- Raw tuna maintains its freshness after being caught
- It is possible to maintain the freshness of the whole fish for long periods after it has been caught.
- It is possible to maintain the freshness of produce that has been frozen onboard the vessel and then defrosted to be the same as that which has not been frozen, and to prevent it from dripping.
- Raw tuna maintains its freshness after processing
- Almost no dripping or leeching of nutrients after cutting into fillets and loins.
- Remains a vivid color and not susceptible to browning after cutting into fillets and loins.
- The fish is less susceptible to the growth of bacteria after cutting into fillets and loins.
- Maintenance of freshness after processing enhances flavor
- Salmon, etc., are less susceptible to changing color beneath the ultraviolet rays of fixed lighting, etc.
- Once cooked the salmon, etc., doesn’t harden together even when chilled, and it is easy to pull apart.
- Flavors such as miso and umami can be absorbed quickly into the prepared cuts of fish.
- The umami from belly fat can be absorbed quickly into the prepared cuts of fish.
- Less susceptibility to dripping during freezing and thawing, delivering far fresher and tastier produce than that which is available currently.
|
|
