Breaking Ground: Kindai University Achieves World-First with Nodoguro Fish Farming

In an exciting development for seafood lovers and aquaculture alike, Kindai University has announced a remarkable achievement: the successful aquaculture of the elusive nodoguro fish, also known as the blackthroat seaperch. This groundbreaking milestone was revealed on February 5, 2026, and is hailed as the first in the world to fully cultivate nodoguro from artificially hatched parents in captivity.

A Culinary Treasure

The nodoguro, formally known as akamutsu, is renowned in culinary circles for its delicate flavor and rich texture, often compared to premium cuts of fish like toro, the fatty belly of bluefin tuna. With its distinctive dark throat and firm white flesh, nodoguro is a sought-after delicacy in Japanese cuisine, traditionally enjoyed as sashimi, grilled, or in nigiri sushi.

Reviving Seafood Culture

Japan's seafood culture, once vibrant and diverse, has faced challenges in recent years, with many local fish species becoming less accessible on restaurant menus and supermarket shelves. The aquaculture success at Kindai University promises to change this trend, potentially leading to a revival of traditional fishing practices and a reintroduction of local delicacies to consumers.

As highlighted in the report, the rising costs and limited availability of nodoguro have made it a rare treat for many. The ability to farm this fish sustainably could not only ease market pressures but also provide a significant boost to local economies and fisheries. This innovative step is expected to pave the way for commercialization by around 2030, bringing this exquisite fish to a wider audience.

A Taste of the Future

The excitement surrounding this development extends beyond mere economics. The author of the original report recalls savoring nodoguro nigiri, emphasizing the extraordinary flavor that this fish offers. “The umami that oozed out of nodoguro’s lightly charred skin was just out of this world,” they remark, illustrating the fish's allure and the anticipation of more people being able to enjoy it in the future.

This achievement by Kindai University not only represents a significant advancement in aquaculture technology but also a promising path toward restoring Japan's rich seafood heritage. As we look forward to the delicious possibilities that lie ahead, nodoguro remains a testament to culinary excellence and innovation.