Tim Aberson, Stephen White, and 7-Michelin Star Chef Yoshihiro Murata pose in front of the first ever RAS cultured Black Cod, also known as Sablefish.
Only a month into the grow out cycle, Chef Murata visited the facility for a taste testing. These fish were lightly dusted in flour and pan fried whole. The response was incredible: “They are おいしい (delicious)!” was the conclusion by Chef Murata.
Unlike traditional fish cultured in recirculating aquaculture systems, Perciformes Group RAS technology produces ZERO off flavors. According to Chef Murata, these animals – at only 50 grams – are ready for the white-table cloth restaurants in Japan.
July 20, 2016