Fall has arrived - the beautiful colors, the chill in the air, the change in the light - and with it, the beginning of the fourth quarter of 2016. To usher in the season, here is the Fall Edition of our Quarterly Newsletter. Here's a look at what you will read about in this issue:

  • The product spotlight focuses on Tezukuri® Tempura Shrimp now served in all types of food service operations
  • Read a recap of the hot topics discussed at the annual GOAL Conference in China last month
  •  A series of short updates on the state of Chile's Salmon Industry
  •  Join us as we take a look at the history, culture and beauty of Nikko, Japan
  • See what the annual GOAL (Global Outlook on Aquaculture Leadership)  Conference predicts for global shrimp production in 2017
  • Our blog speaks to the growth of the Retail Sushi Market and the potential consequences of that growth

We hope you enjoy this issue and as always, thank you for your continued support. 

PRODUCT SPOTLIGHT: Tezukuri® Tempura Shrimp

This issue we take a look at Tezukuri® Tempura Shrimp.  This popular item is a favorite among all styles of restaurants and can be seen on menus in pubs, Asian restaurants, quick service food operations and of course wherever sushi is found!  Let's take a look at what makes it so appealing to customers of all kinds.

                                       Tezukuri® Tempura Shrimp served with traditional dipping sauce. 

                                       Tezukuri® Tempura Shrimp served with traditional dipping sauce. 

Watch the video below to see why Tezukuri® Tempura Shrimp is a great choice for your customers. 

  • Always HANDMADE
  • Consistent size and shape for uniform appearance
  • Fan tail on for elegant presentation
  • BAP certified

Product Specifications:

     Sushi "Dragon Roll" includes crunchy tempura shrimp, cucumber, avocado and sweet unagi kabayaki.

     Sushi "Dragon Roll" includes crunchy tempura shrimp, cucumber, avocado and sweet unagi kabayaki.

If your customers want great shrimp flavor, crunchy texture, elegant appearance and solid value in their tempura shrimp, suggest they try Tezukuri®.  Are they interested in adding tempura shrimp to their menu but not sure how to serve it?  Check out this "Menu Ideation" and feel free to send it to your customers. 

If you need pricing, samples or additional information on any of our products, contact your DNI Group representative today. 

RECIPE IDEA: Tezukuri® Tempura Shrimp Spring Roll

                                                                 Spring Roll with Tezukuri® Tempura Shrimp

                                                                 Spring Roll with Tezukuri® Tempura Shrimp

Recommend this delicious Tempura Shrimp dish to your customers for their specialty bar or appetizer menu. Roll crispy Tezukuri® Tempura Shrimp with avocado, carrots, cucumber, lettuce and caviar in a rice paper wrap. Serve with tangy dipping sauce.

INDUSTRY UPDATE: Goal Conference in Guangzhou - One of the BEST in years

The 2016 GOAL (Global Outlook on Aquaculture Leadership) conference took place in China last month. Through GOAL, GAA (Global Aquaculture Alliance) strives to fulfill its mission of responsible aquaculture by providing a venue at which leadership development, cooperation and education are encouraged. Below is a recap of some of the important issues that were highlighted at the event:

  • One issue discussed very candidly at the conference was the conflicting certification schemes. Most of the retailers and food service executives who spoke about this said it was destructive to consumer confidence.  Their efforts to build trust between themselves and their customers is harmed by the sniping among the different NGO's.  This is a key reason many plan to embrace the GSSI benchmark, as a way to try and tone down the competition.  From a food service point of view, the ferocious NGO competition is a headache, not a benefit.
  • Social issues provoked a lot of discussion. The North American buyers uniformly said any labor abuse was a zero tolerance event.  They would immediately cut off dealings with supply chain partners who were involved in trafficking or labor abuse.   The UK group was more interested in working with the supply chain to find a solution, so that the actual problem was resolved, not just passed on to someone else. 

          The complication of the issue was brought up by the new UK fishing vessel standards and           by some of the labor advocates.  "What do you do when you find a child in the factory, and           his father says if he can't stay with him in the workshop, he will be in danger out on the                 street," said one of the participants.           

          Also, how will new people come into the fishery when children younger than 18 are not                 allowed on their fathers' boats, as is the case with new rules in the UK.  Many - perhaps               the majority - of people fishing today got their start as helpers in the family business.  The           discussion showed that some of the social issues are not quite so black and white.

  • Finally, there was also a good technical focus on disease, which continues year after year to be the most significant problem facing the aquaculture industry. Robins McIntosh spoke on what has been learned from EMS.  It is a toxin, and like other shrimp diseases such as white spot and EHP (the slow growth disease), is not going to be eradicated.  It is now a permanent feature of the shrimp pond environment.   But it can be managed by removing waste from the ponds and not allowing sludge to build up, and by increasing the amount of a farm's area devoted to water cleaning and recycling.  

         Using these tools, ponds in Thailand are now more profitable than they were before EMS,            while using half as much culture area.  The key is that the current genetic stock will grow              even better than predicted in a cleaner environment, so the task is not to eradicate the                disease, but to keep levels below where they can impact healthy shrimp.  The result is high          survival, greater growth per day, and higher profitability than before.  These ponds are                  routinely growing 40 to 50 gram shrimp in 60 days from nursery stock.( These are 16-20              and 13-15 Headless shrimp.)  

         Also the disease focus included discussions on salmon lice, the number one disease                    problem in farmed salmon, and an analysis of the Chile algae bloom this past summer in              Chile. Overall, it was an amazingly substantive conference.  Next   year, GOAL 2017 will be            held in Dublin the week of October 2nd.  Put it on your calendar.                                                                                                                                                                                                                - Taken from SEAFOODNEWS.COM September, 2016                   

SALMON REVIEW: Chilean Salmon Farming Updates

Chile presents new measures to prevent algal blooms. Industry stakeholders gathered to discuss the effects of the phenomenon and possible ways to mitigate them in the future. 

Chile's salmon industry presented measures to prevent, monitor and mitigate algal blooms at an event held August 12, 2016.  More than 120 delegates gathered to discuss the effects of these natural catastrophes in aquaculture.  A total of 10 exhibitors presented measures implemented internationally to monitor these events.  Chile's National Service of Fisheries and Aquaculture (Sernapesca) is also using wellboats to scatter algae to prevent high concentrations.  The industry agreed there is a lack of communication between the different communities that needs to be addressed to better deal with the phenomenon.

-Taken from Intrafish, August 2016

Chile's Salmon Industry Launches Project to Reduce Antibiotic Use

Several companies are involved in the Pincoy project, which is expected to cut by half antibiotic use in two years. 

Chile's aquaculture sector launched a project to reduce antibiotic use in salmon production by half within the next two years," reports Economia Negocios.  

The Pincoy project is being launched by Skretting, AquaGen/Blue Genomics, Centrovert, Pharmaq, Cermaq, Bulmar and Ventisqueros.  In addition, the project is supported by SalmoChile and Chile's national service of fisheries and aquaculture (Sernapesca).

The companies will try to define a common strategy to monitor the fish throughout the productive process, considering genetics, vaccinations, diets and environmental quality at the hatcheries and fattening plants. 

"The main objective of the Pincoy project is to reduce antibiotic use in salmon production in Chile," said Ronald Barlow, Skretting general director.  "We expect antibiotic use to be reduced to half of what we are using today by 2016," Barlow said.

-Taken from IntraFish.com August, 2016

Chile Salmon Output Falls 24% to 650,000 Tons; May go Lower as New Regulations Impelmented

PUERTO MONTT, Chile -- Chile's farmed salmon production could drop by almost 25 percent because of stricter regulations aimed at tackling environmental crises that have decimated fish populations in recent years, government and industry sources say.

Salmon farms in the nation's misty, cool south have been mired in a boom-and-bust cycle, with production climbing during good years and then falling due to the bacterial, viral and algal outbreaks that have become increasingly common.

A massive algal bloom killed up to 20 percent of Chilean salmon this year, costing millions of dollars and likely cutting annual production to around 650,000 tonnes, a level last seen in 2011, when the industry was recovering from an outbreak of infectious salmon anemia virus.

That represents the low end of what the government expects to be a new reduced permanent range for production resulting from incoming rules aimed at reducing fish densities in pens by 27 percent, Raul Sunico, the head of the Chilean government's Subpesca fishing and aquaculture body, told Reuters.

The specter of a permanent drop in production in Chile, home to the second largest salmon farming sector after Norway, highlights how Chilean salmon farm producers are still struggling to come up with a sustainable business model. 

- Taken from SeafoodNews.com - July 2016

SALMON REPORT: October Report - Data from August

Published by Urner Barry. © Urner Barry 2016 All Rights Reserved. 

JAPANESE CULTURE: The Colorful History and Natural Beauty Nikko

The history, culture and natural beauty of Nikko in Tichigi Prefecture, two hours from Tokyo, are enjoyed by many Japanese and overseas visitors. 

Nikko Shrines and Temples World Heritage Site, Toshogu Shrine

Nikko has been known as a holy place of mountian worship, with many shrines and temples. Among them, Toshogu Shrine, built in the early 17th century during the Edo period, is historically important as the place where the shogun the ruled Japan at the time is enshrined. 

    Toshogu Shrine, the most famous of the World Heritage site Nikko Shrines and                                        Temples, still has the beauty of that era. 

    Toshogu Shrine, the most famous of the World Heritage site Nikko Shrines and                                        Temples, still has the beauty of that era. 

       Inside Toshogu Shrine there are many charming animal carvings including a sleeping cat and the famous three monkeys. 

       Inside Toshogu Shrine there are many charming animal carvings including a sleeping cat and the famous three monkeys. 

Its construction embodies the technologies of the era, and the beauty of its colorful lacquer and gold leaf has always fascinated people. There are a number of wood sculptures inside the shrine including a sleeping cat, sparrows touching beaks, and three monkeys with their hands over their eyes, ears and mouth. The cat and the sparrows symbolize a peaceful era, and the three monkeys symbolize not seeing, hearing or speaking of evil or personal faults. There are also other historical shrines and temples in Nikko, and those buildings are listed as a UNESCO World Heritage Site.

Beautifully Shaped by Nature

Nikko's scenic beauty is known for its magnificent natural landscape. Notable is Lake Chuzenji, which has a circumference of around 25 kilometers and is located at an elevation of 1,269 meters. It's said that lava from a volcanic eruption that took place about 20,000 years ago blocked a valley and formed the lake. During Japan's four beautiful seasons, you can see azalea blooming in early summer and falling leaves in autumn on the lakeshore that spreads out at the base of a mountain.

Close by Lake Chuzenji, there is Kegon Waterfall. It's a magnificent waterfall with water that cascades straight down from a 97-meter cliff. There's an observation point nearby, so you can see this dynamic scene close up.

Upstream from the Kinugawa River flowing nearby is Ryuokyo (Literally: Dragon King Gorge) and, true to its name, it's a scenic gorge that looks just like a dragon thrashing about. It's said that about 22 million years ago volcanic rock thrown out by undersea volcanic activity was eroded by a river and formed the shape of Ryuokyo.     

Japanese Love Nikko's Onsen too

One thing that can't be skipped when talking about Nikko is Kinugawa Onsen (onsen in Japanese can mean a natural hot spring, a spa, or a resort around a hot spring). Japan is one of the world's major onsen countries, and Kinugawa Onsen is especially popular and has many visitors every year.

When Kinugawa Onsen was discovered in the mid-18th century, only high-ranking people were allowed to use it, but in the 19th century it was opened to everyone and it's now a large onsen with ryokan and hotels. The water, which is soft and easy on the skin, is said to be healthful and to relieve fatigue. Also, it can warm you up after a long day of sightseeing.

Natural Kakigori with Delicate Texture

           A favorite Nikko summer sweet is a snow cone made the natural ice. 

           A favorite Nikko summer sweet is a snow cone made the natural ice. 

If you visit Nikko, be sure to try a kakigori (snow cone). Kakigori are finely shaved ice eaten with sweet fruit-flavored syrup on top, and they are a must-try treat in Japan on a hot and humid summer day. Natural ice is used at Nikko, and it's eaten as a huge kakigori. The soft texture of the natural ice melts in your mouth and has a refreshing aftertaste. How about trying a kakigori if you visit Nikko? 

- Taken from Trends in Japan. 

SHRIMP REPORT: GAA Survey Expects Global Shrimp Production to rise 4% or more in 2017

The annual GOAL (Global Outlook on Aquaculture Leadership) event, organized by the Global Aquaculture Alliance (GAA) discussed a number of topics relevant to global aquaculture during its conference last month in China.  One we felt important to examine was global shrimp production data.

Jim Anderson presented the results of GAA's annual survey of shrimp producers to forecast Global production. The result was much lower than last year.

In 2015, the survey predicted an average annual growth rate of 7.2% from 2013 to 2017. Actual production was nearly flat from 2015 to 2016, as falling production in China and lack of growth in India and Indonesia meant global supplies were stable, despite the increase in Ecuador and Thai production.

For 2014-2018, the survey is now predicting 4.2% annual growth, but even this may be optimistic, as it relies on a continued accelerated expansion in Ecuador, which is at odds with the slowdown Ecuador has experienced recently.

Anderson said in his talk that the survey estimate might be high.

Thailand also is increasing their shrimp production, but the change in production methods means that that country will never go back to the 500,000 tons or more days of the past. Thailand might hit 300,000 tons this year, and then increase somewhat next year, but their ceiling with everything going right is probably 400,000 tons.

For the major producers, the survey expects growth in Thailand, slower growth in India, and rapid growth in Ecuador and stability in Indonesia.

-Taken from SeafoodNews.com, September 2016

SHRIMP INDEX: October 20th, 2016

The White Shrimp Index is $4.8442; +.00925