Celebrate Life Below Water. Eat Blue

Seafood Traceability

Article 2 on the History of the Japanese Eel Kabayaki eels have been a delicacy in Japanese cuisine for centuries. Prepared in an authentic sauce, the meal is a staple in Japanese culture. However,
Article 1: The Cultural Importance of Kabayaki and It’s Recent Decline A Japanese Delicacy On a specific summer day each year, the Japanese people ward off the notorious heat by eating unagi or eel.
Our food is so much more than a blend of calories, carbohydrates and protein. Our food is a powerful tool, one that must be both leveraged and cherished to ensure that our planet remains
No nets. No planes. Just seafood made from cells.  Walk into any high-end sushi restaurant and you are bound to see fish advertised as “imported fresh from Japan.” It’s a label that projects authenticity and conjures up imagery of fish being hauled out of

Follow us on 

Celebrate Life Below Water. Join the Eat Blue Newsletter.

  • Your Contact Info:

Get News About: