Dive right in to the sweetest (literally) catch 🍊

As we enter into the sweltering summer, there is no better way to beat the heat with every Singaporean’s favourite salmon sashimi…with a refreshing citrus twist!

Those familiar with Japanese food might already know what Mikan (みかん, tangerine) is, but not many have heard of the term “Mikan Salmon”. Raised in Uwajima, Ehime prefecture, the cultivation of this special breed by Uwajima Project Co., Ltd. clinched the first place for the 7th Food Action Nippon Award 2015.

The citrus oil from Ehime prefecture’s famous Iyokan (伊予柑) tangerine is extracted from its peel, and later infused into Ginzake (銀鮭, Coho or Silver Salmon), producing an extra tangy flavour of its meat.

This very same citrus oil is actually present in “Pon Juice”, a drink that all Japanese natives know.

Ginzake is also carefully cultivated under strict conditions in Ehime, sticking to a unique dietary feed to ensure that they absorb the Iyokan extract into its flesh properly. This results in the fish having hints of tangerine and citrus-like flavours when consumed. The novel method of breeding Mikan Salmon has seen incredible success in the Ehime prefecture, adding to yet another of their one-of-a-kind products they take immense pride in.


Fun fact:
Why was Mikan Salmon created?

Observing that children seem to dislike eating fish because of its odour, the Japanese wanted to come up with a way to solve this problem and help reduce the strong smell of fish. They realised that developing a citrus flavour could help overcome the “fishy” smell and in turn encourage more people to enjoy the taste of fish!

In fact, Ehime prefecture has been experimenting with other fishes other than Ginzake too.
Till date, lots of R&D has been on-going to also produce the following:
Mikan Tai (みかん鯛, Tangerine Sea Bream or Red Snapper)
Mikan Buri (みかん鰤, Tangerine Yellow Tail)

This is the perfect chance to try this rare fish which is not yet known to many! Not only does it have a refreshing taste from the tangerine, the citrus contents in the meat is high in antioxidants and produces a beautiful sheen, thus increasing the salmon’s aesthetic and nutritional value.


From now till 6 Jun’18, head to our FB page, LIKE & SHARE this post, and tell us which part of Ehime Prefecture the Mikan Salmon comes from to stand a chance to attend the seminar and taste this amazing fish featured! Remember, the venue and timing is different from before so do take note~


Every month, JF Zengyoren import fresh seasonal fish from different Japanese prefectures for your learning and sampling pleasure. If you’re interested to learn more about the Fish Seminar head to our Facebook page to find out how you can reserve your seat.

The Japanese Fish Seminar
Sat, 9 Jun’18   |  2pm~
Tanpopo Loft
Liang Court #04-01, 177 River Valley Road




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