Groupers: A Delicate Balance Between Innovation and Sustainability

The Appeal and Challenges of Grouper Farming
Grouper, celebrated for its tender, juicy flesh and collagen-rich skin, has become a quintessential delicacy during winter. However, its slow growth rate and high farming costs pose significant challenges to industrializing this prized fish. Recent advancements in technology and innovative business models are paving the way for breakthroughs in grouper aquaculture, turning it into a lucrative and sustainable industry.

Tourism-Integrated Grouper Farming in Wakayama, Japan
In Wakayama Prefecture, Iwaya Fisheries has pioneered a groundbreaking approach by merging grouper farming with tourism. The company’s signature product, Kishu Plum Grouper, is cultivated using a feed enriched with locally sourced plum vinegar, enhancing the fish’s unique flavor profile. Since 2021, Iwaya Fisheries has operated the seaside restaurant Taiyomaru-tei, offering premium grouper dishes at ¥15,000 per person. Visitors can also participate in feeding the groupers, an interactive activity priced at ¥4,000 per adult, where they witness these magnificent fish glide through the waters and devour feed. This innovative integration of tourism and aquaculture has attracted both domestic and international visitors, boosting local tourism while creating a diversified revenue stream centered on…