Scallop salad
"This canned product was manufactured by students in the Department of Fisheries and Food Science as part of their practical training. Scallop adductor muscles from Mutsu Bay in Aomori Prefecture are carefully washed and prepared, then flaked in a blender, and finally mixed with homemade mayonnaise made from scratch at the school. The richness of this homemade mayonnaise is key to this product. Students from different grades cooperate to carefully pack each can, making sure the contents don't touch the edges, and they handle every step of the process themselves. The appeal lies in the harmonious flavor of the rich umami of locally sourced scallops and the richness of the homemade mayonnaise, making it a masterpiece that combines the bounty of the local area with the skills learned in practical training. It can be enjoyed as is, or used in various dishes such as pasta, which is another appealing aspect." (Department of Fisheries and Food Science / 2nd year / Mizuki Nakamura, Riki Hito, Miki Wakamatsu, Mako Noki, Tatsuya Kaneda, Kanae Sekikawa)
⚫︎Capacity: 80g
• How to purchase: Available for purchase at the "Fisheries Day" event during the school festival.
Purple squid sticks, soy sauce flavor
"This canned product uses thick purple squid caught at Hachinohe Port. The tough skin is carefully peeled off one by one, and the squid is cut along the fibers. It's such a difficult job that you might feel like you're going to get tendinitis because of how hard it is, but this extra step makes it soft and easy to eat. After boiling, it's packed into cans and seasoned with a special seasoning liquid that includes freshly grated ginger. With its rich soy sauce flavor, it's a product that's popular with people of all ages, from children to the elderly, and it's packed with the dedication we put into our practical training. It's already seasoned so you can eat it right away, but we also recommend chopping it up and adding it to fish paste products or using it in other arrangements." (Fisheries Food Science Department / 2nd year / Hatakawa Rika, Kinoshita Ayami, Ishii Atsuya, Miyatani Yuki)
⚫︎Capacity: 120g
• How to purchase: Available for purchase at the "Fisheries Day" event during the school festival.
Aomori Prefectural Hachinohe Fisheries High School
This is the only fisheries and marine-related high school in Aomori Prefecture, boasting a history of over 100 years. It offers ample opportunities for sailing on training vessels, long-term onboard training, and qualification acquisition, allowing students to aim to become marine professionals in diverse fields such as fisheries, food science, and machinery. "Many people probably imagine that because it's a school that uses fish, it smells of fish and is dirty, but that's not the case at all. The school is clean and has a white-based interior. It doesn't smell of fish all the time. During practical training, you can see, touch, and actually cook a variety of things. Your senses are constantly stimulated, so there are many moments where you realize, 'This is fun!' or 'I can do this too!'" (Fisheries and Food Science Department / 2nd year / Ria Sato)
Click here for the school's website.