Why has the price of mackerel skyrocketed?

Due to a significant reduction in fishing quotas (about 48% decrease) in places like Norway, and record low catches in Japanese coastal areas (such as Choshi Port), there is a global supply shortage and intense competition for purchases.

How much has Japan's mackerel catch decreased?

Nationwide, the mackerel catch has halved from about 530,000 tons to 250,000 tons over the past 10 years. In Choshi Port, it has drastically decreased to less than 1/13 of what it was from 2021 to the most recent data.

How is Iida Shokuhin responding to the mackerel crisis?

Amid the mackerel crisis, Iida Shokuhin is leveraging the techniques developed since the Meiji era to provide high-value-added products like 'boneless fish,' demonstrating their commitment to preserving Japanese mackerel culinary culture.

AI News NQ Analysis

The Day Mackerel Disappears from the Dining Table... The Crisis of a 50% Cut in Norwegian Quotas and Poor Domestic Catch

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AI Summary (NQ-processed)

Mackerel prices are skyrocketing due to a 48% reduction in Norway's fishing quota and plummeting domestic catches. Iida Shoten has declared its commitment to protecting Japan's fish-eating culture through high value-added processing.

AI Analysis

Frequently Asked Questions

Q: Why has the price of mackerel skyrocketed?: A: Due to a significant reduction in fishing quotas (about 48% decrease) in places like Norway, and record low catches in Japanese coastal areas (such as Choshi Port), there is a global supply shortage and intense competition for purchases.
Q: How much has Japan's mackerel catch decreased?: A: Nationwide, the mackerel catch has halved from about 530,000 tons to 250,000 tons over the past 10 years. In Choshi Port, it has drastically decreased to less than 1/13 of what it was from 2021 to the most recent data.
Q: How is Iida Shokuhin responding to the mackerel crisis?: A: Amid the mackerel crisis, Iida Shokuhin is leveraging the techniques developed since the Meiji era to provide high-value-added products like 'boneless fish,' demonstrating their commitment to preserving Japanese mackerel culinary culture.