Japan’s largest salmon farmer’s output increased 3.4 times in 5 years

In Japan, farmed salmon is the most popular ingredient in conveyor belt sushi. About 85% of Japan’s consumption depends on imports from Norway and other places, but in recent years, the domestic aquaculture industry in Japan has also become increasingly prosperous. Regarding the growth strategy, the Nihon Keizai Shimbun interviewed Tsuneichi Okamura, the chairman of Japan Salmon Farm (Fukura Town, Aomori Prefecture), Japan’s largest salmon farming company.

Reporter: Your company is engaged in large-scale salmon farming in Aomori Prefecture.

Tsuneichi Okamura: In 2015, we introduced the technology of a Nordic group subsidiary and started Japan’s earliest large-scale farming. With the proficiency of the front line, we can efficiently and stably farm each 2.5 to 3.5 kg fish. Due to the growth of global demand and the confidence gained from experience, we will increase the domestic aquaculture volume in Japan from 3,500 tons (expected) in fiscal 2025 (ending June 2025) to 12,000 tons in fiscal 2030.

We have obtained regional fishing rights from various fishery cooperatives to raise 15,000 tons of salmon off the coast of Aomori Prefecture. The entire group will invest 19 billion yen in the next six years to build additional intermediate farms from fish eggs to fry. The number of farmers will also double to 80. We hope to contribute to regional revitalization.

Reporter: What is the current situation of salmon supply and demand in the world?

Okamura Tsuneichi: Annual production is about 3 million tons. The main production areas are Europe and Chile, and the farms are operating at full capacity. In the past five years, production has only increased by 1-2% each year. On the other hand, it feels that demand is growing by 7% each year, and in terms of quantity, it has increased by 200,000 tons each year. We will expand breeding in Japan to narrow the gap between supply and demand.

Sushi is driving the popularity of salmon. In Asia, the quality of sushi provided by Japanese conveyor belt sushi restaurants is no less than that in Japan, and there are often queues. We have established sushi raw material processing plants in Vietnam and Myanmar. In fiscal 2030, the group’s overall overseas wholesale business sales will reach 25 billion yen, doubling the expected sales in fiscal 2025.

Reporter: How do you predict the domestic market in Japan in 2030?

Okamura Tsuneichi: Domestic consumption of raw salmon for sashimi is about 70,000 tons. Five years ago, it was thought to have reached 100,000 tons, but due to increased world demand and rising air freight rates, import prices have risen and consumption has decreased. Although it depends on the price, it is expected to change from flat to slightly decreasing in the future.

Against the trend of decreasing wild fish catch, the proportion of salmon in fresh fish restaurants and sushi restaurants is likely to increase. When I was looking at the menu at a conveyor belt sushi restaurant the other day, I found that there were 20 kinds of salmon sushi, such as grilled and otoro.

Reporter: The production of aquaculture in Japan is decreasing.

Okamura Tsuneichi: There are two issues. One is the stable supply of fish fry. Salmon that is fully farmed can systematically obtain fry with excellent growth potential. On the other hand, yellowtail, eel, and tuna, which are the main farmed fish in Japan, are highly dependent on wild fry, making it difficult to make plans.

Another is corporate participation. The investment in equipment for the aquaculture industry is huge, and if you don’t pursue scale, you can’t make money. If you seriously revitalize the aquaculture industry for food security and to increase self-sufficiency, I think private capital and opinions are useful.

Reporter: Foreign investment and cross-border companies are increasing their investment in land-based salmon farming.

Okamura Tsuneichi: This is not a threat. Our company is engaged in semi-land farming, raising fry in an intermediate farm on land and growing them in ocean farming tanks for the last six months. Land is less susceptible to environmental changes, but water and electricity costs and a unique smell can sometimes be sales barriers. Incredibly, after being released into the sea, the scales turn silver, the body becomes colorful, and it grows rich in fat. A stable supply of delicious salmon is our only and biggest goal.