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THIS establishment is truly one of a kind. In the culinary world, Josh Niland (owner) and his team are highly regarded for their progressive techniques utilising tip-to-tail of their fish.
Six years ago he adopted the Japanese fishing method of Ike Jime whereby each fish is line-caught to minimise suffering for improved flavour and texture.
LocalCoho, a salmon producer with a facility in Auburn's Technology Park, is bringing automation into its operation.
/PRNewswire/ -- Your next salmon dinner may be courtesy of a robot. LocalCoho, a land-based aquaculture company that raises premium Coho salmon, is the first...
A handful of fishers are experimenting with a technique that originated in Japan years ago. It's a fish-slaughtering procedure that mimics the ike jime process, based on a fundamental scientific principle: the less pain the fish endures, the fresher the flesh remains.