Canned mackerel in brine
"The canned mackerel, made with mackerel caught in Hakodate, is very meaty and satisfying. It's seasoned with salt, so I think it goes well with a variety of dishes. We manufacture it by hand, learning each step from our teachers, so we're proud of its appearance, which is just as good as commercially available products. We also take great care in hygiene management to completely prevent foreign object contamination. We also designed the packaging ourselves, keeping in mind the idea of local production and consumption." (Fisheries Food Science Department / 2nd year / Toma Mori)
⚫︎Capacity: 190g
• How to purchase: Available for purchase at local events, etc.
Canned mackerel simmered in miso
"Our miso-stewed mackerel has a wonderfully harmonious flavor and can be served as a side dish as is. We've paid close attention to the proportion of miso so that it doesn't get overpowered by the juiciness of the fresh mackerel, resulting in a taste unlike anything you'd find in stores. There's hardly any fishy smell, so even people who don't like fish will enjoy it. We pay particular attention to hygiene during production, and we make everything by hand with care to avoid even the slightest mistake. The packaging also has an original design, made to be instantly recognizable as miso-stewed mackerel." (Fisheries Food Science Department / 2nd year / Toma Mori)
⚫︎Capacity: 190g (solid amount 150g)
• How to purchase: Available for purchase at local events, etc.
Hokkaido Hakodate Fisheries High School
This specialized fisheries high school, located in Hokuto City in southern Hokkaido, opened in 1935 as the Hokkaido Prefectural Hakodate Fisheries School, inheriting the facilities of the former Hakodate Merchant Marine School, which was established in 1879. "From the 2026 academic year, Hokkaido Hakodate Fisheries High School will consist of three departments: Marine Technology, Food Creation, and Marine Engineering. In each department, students will acquire knowledge and skills related to ships and the ocean, including onboard training; knowledge and skills related to food processing, hygiene management, and product development; and knowledge and skills related to machinery, including marine machinery. As such, the school is equipped with practical training and full-fledged facilities that are not found in ordinary high schools. In addition, we have a specialized engineering course, so after graduation students can study specialized knowledge and skills for another two years. Under the principles of unwavering perseverance, a proactive attitude, a spirit of courtesy and harmony, and a love of work, students lead a school life that anticipates the professionalism and initiative required of working adults." (Fisheries Food Science Department / 2nd year / Toma Mori)
Click here for the school's website.