Mikan Fish
A sustainable seafood with a subtle citrus aroma and taste.
Key Features & Our Approach
Through the MIKAN FISH development project, we created fruit-fed fish using mandarin oranges from Ehime Prefecture, Japan’s citrus heartland, including Mikan Buri, Mikan Tai and Uwajima Salmon. Originally developed to reduce bloodline discoloration, MIKAN FISH also helps suppress fishy odor and adds a subtle citrus aroma, making it easier to enjoy even for those who are not fond of fish.
Sustainable Seafood Initiative
サステナブル・シーフード
MIKAN FISH is a sustainable seafood initiative that utilizes byproducts from mandarin juice production as fish feed. Developed in Ehime Prefecture, Japan’s citrus heartland, it is widely supported as a sustainable seafood brand by major restaurant chains and other foodservice operators.
Reducing Fishy Odor
「みかんエサ」が魚の臭いを抑える
MIKAN FISH uses citrus-based feed made from mandarin juice byproducts and peels, which helps naturally reduce fishy odor and add a subtle citrus aroma. Because mandarin peels contain limonene, a volatile compound, the citrus aroma becomes more noticeable when the fish is cooked and enjoyed warm.
Antioxidants Maintain Freshness
抗酸化作用で鮮度が長続き
Polyphenols found in mandarin peels help slow discoloration in the bloodline, allowing the fish to maintain its freshness longer. The fish features a vibrant appearance, balanced fat content, and a firm, refined texture.