TSSS2019

Sharing the Journey: FIP/AIP Landscape in Japan

Fishery Improvement Project (FIP) and Aquaculture Improvement Project (AIP) play a significant role in Japan, where certifications such as MSC and ASC are still hard to achieve. Four Japanese FIP/AIP pioneers shared their journeys.

Tokyo Bay Sea Perch FIP

FIP and AIP work by carrying out the process of improving a fishery or aquaculture step by step in the form of a project. Around 10% of the world’s total haul comes from fisheries that have implemented FIP.

Kaiko Bussan is a sea perch fishery in Tokyo Bay that launched a FIP to become a supplier for the Tokyo Olympics. Through measures against by-catch and the introduction of “shunjime” (a technique to swiftly removing nerves to preserve its freshness), this FIP made it possible for the fishery to strengthen its value control by enhancing the value of fish caught while disregarding fish with no catch value. Mr. Ono explained, “FIP is similar to shopping. We cannot go shopping without knowing how much you have in your wallet.” In order to understand and manage the resource more efficiently, Kaiko Bussan introduced a digitalized system to collect operational data on a tablet. “Certification isn’t just a tool to boost sales. It’s something that aims to improve the sustainability of Japan’s seafood and protect the fishermen at the same time. As marine resources are shared precious common assets, it’s important for everyone, from government officials to consumers, to have a better understanding of certifications.” Although the FIP has allowed the fishery to achieve 60% of what is required for MSC in just two years, getting the area’s fishermen and government officials involved remains a challenge.

Tomamae Giant Pacific Octopus FIP

Mr. Ogasawara from Tomamae in Hokkaido spoke on the traditional “barrel flowing fishing” technique that he had inherited from his parents. This method of catching octopus involves casting barrels fitted with handmade lures called “isari” along the tides from a small boat powered by no more than 5000 yen of fuel per day. Although barrel flowing fishing is an “interesting technique requiring real skills” that can catch octopus weighing as much as 40 kg with no by-catch, there are few opportunities to convey this directly to consumers. Mr. Ogasawara’s beloved fishing village, where he was born and raised, is also facing the threat of depopulation.

In April 2019, 27 barrel flowing fishermen in the village launched a FIP with the help of the local fisheries research institute and fisheries cooperative to protect the traditional fishing method and to revitalize the local community. Currently, discussions on a set of rules to regulate fishing are underway. “If we can do it in Tomamae, this can probably be done in any fishing village. We want to work together with those who share our goals and make the octopus barrel flowing fishing technique and Tomamae into well-known brands through this FIP. Hopefully, we can contribute to a future where small-scale fisheries along the coasts of Japan can carry out their work with pride,” says Mr. Ogasawara.

Nachi Katsuura Albacore Longline FIP

Yamasa Wakiguchi Tuna Company is a wholesaler based in Nachikatsuura, Wakayama prefecture. In 2013, the company announced a new procurement policy in view of the impending crisis of a decline in tuna population and has been involved in a FIP for Albacore tuna since 2017 to obtain MSC certification. Although catching tuna using efficient purse seine nets increases profits, the company decided to continue with the longline fishing after considering environmental impacts. Mr. Okamoto, from the Yamasa Wakiguchi Yuna Company, explained, “The longline fishing allows fishermen only to catch the hungry tuna. If we catch six tunas from 100 hooks, that is a good day for us.” Mr. Okamoto passionately continued that “It’s true that economic considerations are essential for businesses. Fishermen need to raise the prices of fish to make a profit so they can pass their business down to the next generation. However, retailers who respect sustainability recognize that there’s no value in double standards, such as selling tuna before they are fully grown. There’s a real need for a serious paradigm shift in Japan’s fishing industry.” As for the results of the company’s FIP, Mr. Okamoto points out that its original brand of “Mochi Albacore Tuna” has found its way across Japan from Seiyu to wedding halls and even the company cafeterias of Yahoo and Google.

Miyagi Onagawa Coho Salmon AIP

Marukin is a seafood company based in Onagawa, Miyagi prefecture. It is also involved in coho salmon farming and has set up in-house operations that ensure the traceability of its products from production to shipment. Marukin has recently considered the possibility of exporting its salmon due to the price war against imported salmon. After learning about the need for ASC certification, the company launched an AIP in 2017. Currently, it is making improvements to its operations in line with ASC certification standards, including establishing traceability for its feed and reducing its factory’s carbon footprint. The company has even forked out money to develop a remote monitoring device in collaboration with an IT company that is capable of making the required daily measurements of the farm’s dissolved oxygen levels. Following its announcement at TSSS last year, Marukin is now working alongside other companies in the industry to improve the operational efficiency of producers. Mr. Suzuki noted that “FIP and AIP are processes toward certification. With the help of distributors and retailers, we hope that even consumers will be able to recognize and appreciate this process.”

The session facilitator Mr. Murakami from Seafood Legacy concluded, “FIP and AIP are not inferior to MSC and ASC by any means. They are important initiatives that support more sustainable practices by making improvements and working together with stakeholders on the supply chain and other fishermen towards achieving the certification. With stronger support, we can look forward to having more vibrant fishing communities and a greater number of certified fisheries.”

FACILITATOR / SPEAKER

Shunji Murakami

Facilitator

Seafood Legacy Vice President / COO

Shunji leads the strategic development and implementation of programs at Seafood Legacy as COO/ Vice President. He maintains strong relationships with Japanese fishery communities, seafood business, and key Japanese NGOs, working closely with these stakeholders to co-develop solutions that lead to improved fishing practices and improved fishery-based livelihoods. Responsible for the launch Japan’s first ever FIP and AIP, he has pioneered the improvement model in Japan. He has served as a moderator and panelist on numerous domestic and international sustainable seafood forums such as the SeaWeb Seafood Summit, etc. Prior to O2, Shunji led the Japan Program for Wild Salmon Center and Ocean Outcomes as Japan Program Director where he worked with wide range of stakeholders from fishery to government on fisheries improvements.

・Steering Board Member of Scaling Blue, LLC
・Member of Japan Fishery Agency Promotion Committee of Development of Aquaculture Industrialization
Kazuhiko Ono

Speaker

Kaiko-Bussan CEO

1959 Born in Funabashi-city, Chiba prefecture.
1982 Graduated from department of industrial business in Meiji University, began his career at Daiden-Maru Corporation, where his father was managing.
1989 Co-found Kaiko-Bussan Corporation with Nakasen-maru.
1993 Assigned as a CEO. In order to promote seafood consumption and to maximize the true value of domestic seafood, Kazuhiko set corporate philosophies for both Daiden-maru, “漁魂 (Fishermen’s spirit)”, and Kaiko-bussan, “KIWAMERO-命 (Exceeding the spirit)” .
2014 Registered the company philosophy “漁魂 (Ryokon)” and their quick nerve removing technique, Shinkei-jime, as “Shunjime” for trademark. Kaiko-Bussan’s seaperch product was certified as “Chiba prefecture brand fish” and “All Japan pride fish”.
2016 Launched very first FIP in Japan to achieve sustainable management of traditional edomae (old Tokyo) fisheries.
2017 Met 2020 Tokyo Olympic Games’ procurement policy. Published “Fishermen’s spirit ~Globalizing Tokyo’s Edomae Fisheries Toward 2020”.
2018 Acquired Marine Eco Label (MEL) fishery and processing certification as
Koichi Ogasawara

Speaker

Isari Kitarumoi Fishing Association, Tomamae Branch President

Koichi is a fisherman conducting octopus barrel flowing fishing in Tomamae-cho, Northwest Hokkaido.
Koichi is currently engaged in a fishery improvement project (FIP) aiming to increase sustainability in fishing villages and the North Pacific giant octopus barrel flowing fishery.
Naoki Okamoto

Speaker

Yamasa Wakiguchi Tuna Company Sales Manager

Naoki joined Yamasa Wakiguchi Tuna Company in 2009 as a representative in the sales department. Their client companies consist of companies from many industries, including the traditional market, retailing industry, and the food-service industry, etc.
Naoki believes that the business itself needs to be sustainable in order to pursue seafood sustainability and focuses on strengthening business operations and resource management.
Shingo Suzuki

Speaker

Marukin Co.,Ltd.

In Onagawa, Miyagi prefecture, Shingo works along with his father and grandfather to run a marine products processing company which handles silver salmon, oyster, and scallops from the area. Their company began working to farm silver salmon in 1977, and they were pioneers; the first in the industry to succeed in turning such a venture into a business.

Over 40 years the company has worked to accomplish every step of this process themselves, from farming the fish to processing it. Their branded traceable silver salmon ”Gin Ou” is popularly used by retailers restaurant chains. Shingo established the Miyagi Onagawa Silver Salmon AIP (Aquaculture Improvement Project) to help spread the word about silver salmon aquaculture in Miyagi throughout Japan and the world. He is also working together with Ocean Outcomes to gain ASC certification.

Shingo and the other young fishermen in Miyagi have come together to form the Fisherman Japan Company, working to improve the image people have of fishing and fisheries, and to train new workers. He also collaborates with other industries and raises the next generation of fishermen.