Restaurants preparing as Taiwan reaches bluefin tuna quota early

2024-06-18

Fishers and restauranteurs have been disturbed by a curveball to the fishing industry. The upper limit of bluefin fishing has been reached early, which means Taiwan is now forbidden from catching any more bluefin tuna for the year. It could cause problems for the supply of tuna later in the year. The fish is very popular with high-end chefs for dishes like sushi. But some restaurants are sanguine about the quota being reached, and have their own plans to handle the situation.

Many foodies love bluefin tuna sashimi for its tender flesh and even marbling. But this year the catch in Taiwan has maxxed out its international quota early. Are customers worried that bluefin will soon be off the menu?

Member of public
I think we can take the chance to try some other fish.

Member of public
Bluefin tuna isn’t necessarily the only choice. There are actually lots of different types of great sashimi.

Reaching the bluefin quota early means that fishers can’t keep going out to catch more. The bluefin that has already been caught will have to suffice for the whole of the rest of the year.

A restaurant owner takes us out back into his walk-in freezer, at minus 70 degrees Celsius. Here’s the massive store of bluefin tuna.

Hsiao Yu-tse
Restaurant owner
It’s beautiful, look at this color. So you can keep this tuna in the freezer for a year.

If tuna is kept at an inadequate temperature, it quickly oxidizes, which affects its texture and juiciness. So the restaurant keeps it fresh in this deep freezer.

Hsiao Yu-tse
Restaurant owner
We get it to minus 70 to freeze the bluefin tuna. We can store 40 heads of tuna or 10 tons. That can supply our customers for a year.

This company has a foolproof plan to handle the limited supply of bluefin, so they can make just two or three months of fishing last for a whole year.

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用這招保存黑鮪魚! 停止捕撈別怕沒貨直擊零下70度"現撈鮮度"

2024-06-18

台灣今年黑鮪魚的捕撈量，提前達到國際配額上限停止捕撈，等於黑鮪產季提前結束，有民眾擔心，會不會因此吃不到黑鮪魚生魚片，不過餐廳業者也有因應方式，將黑鮪魚零下70度低溫冷凍，就能讓魚肉一整年都保留現撈當下的新鮮度。

黑鮪魚生魚片，肉質軟嫩，油花均勻，是不少饕客最愛，不過今年台灣黑鮪魚的捕撈量，提前達到國際配額上限，民眾會不會擔心，吃不到黑鮪魚生魚片了。

[[民眾]]
“我是認為可以多品嘗其他海鮮”

[[民眾]]
“不一定只有黑鮪魚可以選擇，其實蠻多種類生魚片都還不錯吃”

黑鮪魚提前大豐收，也意味著不能再出海捕撈，但捕上來的黑鮪魚，得供應一整年所需。

餐廳業者帶我們走進零下70度的冷凍庫，這裡就是存放黑鮪魚的大型基地。

[[餐廳業者蕭友澤]]
“很漂亮，你看這個顏色，所以在這個冷凍庫裡面，其實保存一年都沒有關係”

黑鮪魚溫度不夠，肉質容易變黑氧化，影響口感和油脂，因此店家把黑鮪魚肉，低溫冷凍，就能夠保留住新鮮度。

[[餐廳業者蕭友澤]]
“達到零下負70度來冰存黑鮪魚，裡面容量大概可以存放40隻黑鮪魚，重量大概在10噸，可以供應(一年)給顧客的黑鮪魚料理”

業者保存黑鮪魚，自有妙招，不用擔心只有2到3個月的黑鮪魚捕撈季結束後，就吃不到這新鮮的美味。

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