Revolutionary Fish Farming: A Thriving Future for the Nodoguro Perch

In an exciting development for both consumers and seafood enthusiasts, Kindai University has announced a groundbreaking achievement in fish farming—successfully raising the “nodoguro” blackthroat seaperch entirely in captivity. This remarkable feat, unveiled on February 5, 2026, marks the first time in the world that this deep-sea fish has been cultivated from artificially hatched parents.

A Culinary Delight

The nodoguro, also known as akamutsu, is celebrated for its exquisite taste and texture. Described as "shiromi no toro" or premium fatty belly meat of white-flesh fish, the nodoguro offers a unique umami flavor that has delighted sushi lovers and chefs alike. Its high demand, however, has often led to unstable catches and elevated prices, making it a rare commodity in restaurants.

A Step Towards Sustainability

This aquaculture breakthrough has the potential to transform not just the market for this prized fish but also to contribute to the revival of Japan’s traditional seafood culture. Japan’s connection to its rich maritime heritage is profound, and the ability to farm the nodoguro sustainably could help restore this connection while ensuring that the culinary traditions are passed down to future generations.

Commercialization on the Horizon

As Kindai University aims for commercialization by around 2030, the prospects for nodoguro farming look promising. The successful cultivation of this sensitive deep-sea fish, which had been difficult to farm due to its sensitivity to light and sound, speaks volumes about advances in marine biology and aquaculture technology.

With this innovative approach to fish farming, we may soon see more nodoguro on the market, satisfying the cravings of many, while also promoting sustainable seafood practices. As more consumers seek quality over quantity, the revival of traditional dishes using nodoguro may very well establish it as a staple in modern Japanese cuisine.