Fukutora pufferfish, a new winter specialty product from Soma

The torafugu season started in October, and this year’s harvests are good so far. Only 30 pufferfish can be landed each day to protect marine resources.

When I was working with my father before the 2011 disaster, Soma’s seafood was so popular that there wasn’t much left for fishermen to eat. Tasting it today, I’m reminded that our local fish is very delicious. Among the different varieties, wild-caught torafugu (Japanese pufferfish) has an exceptional flavor and texture that makes you understand why it’s called the “King of Fish.” We used to harvest only a few per year, but I’ve seen that there are more torafugu today during test runs and efforts to expand our operations. It seems like their habitat is extending northward due to rising water temperatures.

Soma has lots of tasty seafood in addition to torafugu. Ishibashi said, “Even during the season when we harvest this fish, I hope people will sample it when it is particularly delicious.”

Japanese pufferfish are hard to catch due to their sharp teeth that can easily bite through regular longline nets. This difficulty gives them a special appeal, and we’ve been able to harvest larger quantities by modifying our tools and finding new fishing grounds. Wild torafugu inspires a great deal of hope as a product that will help banish harmful rumors and misinformation. I hope the new Fukutora brand will help revitalize the region and be enjoyed by many people inside and outside Soma.