Researchers at the Aquaculture Research Institute of Kindai University in Japan are pioneering a solution to address the global challenge of food waste by utilizing aquaculture. With an estimated 1.3 billion metric tons of food wasted annually worldwide, one-third of the global supply, the team led by Professor Yoshifumi Sawada is focusing on breeding rabbitfish (Siganus fuscescens), a species often discarded due to its poisonous spines and unpleasant smell.
The researchers are developing full-cycle technology to cultivate rabbitfish using vegetable waste such as cabbage, lettuce, broccoli, carrot, cucumber, and herbs like basil and perilla. By collaborating with local grocery stores, traders, and farmers to collect waste vegetables as feed, they aim to establish a circular aquaculture model that reduces food waste and connects urban and rural areas.
The initiative, seen as a potential solution to the approximately 8 million metric tons of food wasted annually in Japan, also targets changing consumer preferences. Despite the well-established aquaculture industry in Japan, there is a strong preference for fish from capture fisheries. The rabbitfish farming project seeks to shift this mindset by showcasing the eco-friendly and sustainable aspects of aquaculture.
Professor Sawada envisions a collaborative effort involving various sectors, including agriculture, distribution, processing, education, and chefs. The team is working to make their technology open source and plans to engage in a crowdsourcing approach with other countries interested in breeding herbivorous fish.
The research involves rearing rabbitfish juveniles in land-based tanks with a flow-through system, where waste vegetables serve as their primary feed. While initial results show no signs of malnutrition during the rearing period, further research is needed to assess taste, texture, and color impact.
The team has formed a group with RelationFish, a company comprising chefs and restaurant managers in the Kansai region, to promote the new form of aquaculture. They aim to involve the public in discussions about declining fish stocks, the impact of climate change on the ocean, marine environment protection, and food waste prevention. The efforts include educating chefs, schools, and universities about the benefits of aquaculture and encouraging the consumption of sustainably farmed fish like rabbitfish.
Source: Global Seafood
