2023 Volume 79 Issue 27 Article ID: 23-27004
Following the Second World War, a major shift toward a more Westernized diet occurred in Japan. However, fish meat is attracting renewed attention as a high-quality protein source that is low in fat and rich in micronutrients. Sea desertification, which is widespread along the Japanese coast, has increased feeding pressure on species that feed on algae, such as rabbitfisf, Siganus fuscescens. This fish contains large amounts of flavor components, such as inosinic acid. In this study, we report the results of a taste test of Siganus fuscescens and discuss its potential as a food product. The participants cited taste as the most important characteristic of raw fish, while both taste and texture were deemed important for fried fish. Smoked Siganus fuscescens, as well as risottos and salads containing the fish, were rated positively. In addition, food preferences differed according to participant characteristics.
