Benkeimaru (Tottori City, Tottori Prefecture, Representative Director Chiaki Kawanishi), an active fisherman who runs the cumulative 94,915-set fresh fish mail order service "Benkeimaru Toretate Chokusou Bin," has launched a mail order service for a new category, "Quasi-Fresh Fish" dried fish (limited to 30 sets per week), starting in July 2026. This product, co-created with "Tate Shoten" (3rd generation Hiroki Tate), a dried fish shop in Sakaiminato City, Tottori Prefecture, features high-freshness dried fish meticulously adjusted by artisans in 1°C increments and 10-minute drying time increments, carefully selected by fishermen to meet their confident delivery standards. These dried fish are not only suitable for grilling but can also be used for carpaccio, acqua pazza, and mixed rice, serving as a "dried fish that extends the realm of fresh fish" to bring the joy of eating fish to dining tables even in an era of changing seas. The sea has changed. What will fishermen deliver? According to the "Fiscal Year 2024 Fisheries White Paper" released by the Fisheries Agency, the average sea surface temperature in Japanese waters in 2024 recorded the highest value since statistical records began. The temperature has risen by +1.33°C over the past approximately 100 years, with warming progressing at a pace exceeding the global average. (Source: Fisheries Agency "Fiscal Year 2024 Fisheries White Paper" June 2025) Fish migration routes are changing, and the empirical rules that fishermen have accumulated over many years are becoming less applicable. We at Benkeimaru, who have been delivering fresh fish from the Sea of Japan in Tottori since 2007, have also had to face this reality. "When we cannot catch fish of satisfactory freshness, what should we deliver to our customers? Is there a way to deliver the value of fish even on days when we cannot catch any?" We have spent three years searching for an answer to this question. Delivering New Ways to Enjoy Fish in an Era of Decli