Canned swordfish in oil
"We use fresh swordfish trimmings, which are only available because we're close to Misaki Port. People sometimes ask, 'What's the difference between this and canned tuna?' But we're particular about the size of the cuts and the amount of salt to bring out the moist texture and elegant fat that are unique to swordfish. It takes patience to carefully remove the bones and blood clots, but in return, it results in a clean taste without any unpleasant flavors! We marinate the high-protein, low-calorie swordfish pieces in flavorful olive oil and add the aroma of bay leaves. It's simple, but packed with richness and umami. Because it's in chunks, it's also appealing because it can be used in a wide range of dishes, from main dishes to side dishes, such as salads and pasta soups." (Fisheries Food Science / 3rd year)
⚫︎Capacity: 95g (solid amount 55g)
• How to purchase: Available for purchase at the "Ocean Festival" during the school festival.
Kanagawa Prefectural Marine Science High School
Established in 2008, this is Kanagawa Prefecture's only specialized high school for fisheries and marine sciences, offering four departments to study specialized fields in fisheries and marine science. "Our school is located at the tip of the Miura Peninsula, with the sea right in front of us—a fantastic location. The biggest attraction is the opportunity to experience tuna fishing during long-term onboard training on the large training vessel 'Shonan Maru.' We also have excellent practical training facilities on campus, including a 'food factory.' Our strength lies in being able to learn not only how to catch fish, but also how to raise them, process them, and distribute them—a complete learning experience. Recently, we've also been offering training in operating underwater drones, so we're a high school where students can experience cutting-edge marine technology." (Fisheries Food Science Department / 3rd year)
Click here for the school's website.
