Inside Japan s billion dollar fishing industry how millions of tons of seafood are caught

For Japan, the sea is more than just a natural border. It is a vast source of food where thousands of fishing vessels head out every day. Behind every slice of fresh fish on the dining table lies a marine fishing industry worth more than six billion dollars each year. From squid fishing boats that illuminate the ocean throughout the night to large purse sign vessels that encircle entire schools of pelagic fish and long-distance tuna fishing expeditions lasting many days across the Pacific Ocean, Japan's fishing industry is a combination of tradition, technology, and strict discipline at sea. Every year the country lands nearly three million tons of seafood for marine capture fisheries, supporting fishing ports, processing plants, and a culinary culture renowned around the world. So what is really happening offshore of Japan and how has the country managed to sustain a multi-billion dollar fishing industry in a changing ocean? Today, join Terran Work as we explore Japan's fascinating fishing industry. Japan's squid fishery recorded a clear recovery in several fishing grounds in 2025. Landings of a kaika squid in the North Pacific reached approximately 5,700 tons, generating a landing value of more than 4.3 billion yens, equivalent to nearly 30 million dollars. Meanwhile, Japanese flying squid landings also increased to around 18,000 tons of fresh squid at the country's major fishing ports. On the deck, dozens of high-powered lamps are switched on, creating a brilliant white glow across the ocean. The light attracts schools of squid from deeper waters to the surface. As the squid approach, the automated jigging system begins operating. Multiple fishing lines fitted with artificial jigs are continuously lowered, hauled up, and lowered again in a steady rhythm. On large offshore fishing vessels, this process can continue throughout the night, turning a single fishing trip into an industrial-scale operation. After arriving at port, the flying squid are sorted by size, freshness, and intended processing use. Some are sent directly to the fresh seafood market for sashimi, sushi, grilled squid, or dishes served in izakaya. The rest are frozen, dried, or processed into a wide range of familiar products, such as surume, traditional dried squid, seasoned squid, seafood snacks, canned products, ingredients for instant noodles, boxed meals, and packaged food sold in Japanese supermarkets. However, in recent years, catches of this species have declined sharply, along with Pacific soray and salmon, due to rising sea temperatures, changing ocean currents, and fishing grounds shifting farther offshore. According to Japan's Fisheries Agency, many squid fishing vessels based in Hachinohe, Aomori, and other regions have switched to targeting neon flying squid in the central Pacific, where catches are more stable, but fuel costs are also higher. Japanese flying fish are among the most distinctive summer fish found in Japan's coastal waters. Unlike fish that remain deep beneath the surface, flying fish have long, slender, lightweight bodies and large pectoral fins that resemble wings. When encountering strong currents or being disturbed by movement around them, they can launch themselves out of the water and glide above the waves for several seconds. This remarkable ability to fly makes them both difficult to catch, and the focus of some of the unique fishing scenes. In regions such as Shimane, where flying fish are known as ago, the fishing season usually takes place in early summer. Fishermen may use set nets, drift nets, or surrounding nets to catch schools of fish near the coast. However, the most distinctive method is egosukui, catching flying fish at night using lights and large hand nets. After dark, fishing boats head out to sea and switch on bright lamps above the water. The light attracts flying fish toward the area surrounding the boat. Within the illuminated water, schools of fish begin moving rapidly, sometimes leaping out of the water and gliding past the side of the vessel. Instead of hauling nets from the seabed, fishermen must watch carefully, time their movements precisely, and use long-handled hand nets to scoop up the fish the moment they appear at the surface. What makes this fishing method unique is the combination of experience, speed, and the ability to read the movements of the fish. Fishermen must constantly observe the light, the wind direction, the wave direction, and the behavior of the schools around the boat. As a result, flying fish fishing is not only a seasonal occupation, but also one of the rarest and most captivating sights in Japan's fishing industry. Japanese sardines are small fish, but they account for a very large share of Japan's marine fishing production. In 2025, sardine landings at Japan's major fishing ports reached approximately 558,000 tons. Of this total, about 468,000 tons came from the Pacific coast, while around 90,000 tons came from the Sea of Japan and the East China Sea. Although this was about 20,000 tons lower than the previous year, sardines remained one of the highest volume species in Japan's fisheries. The primary fishing method is purse seine fishing. When a school of sardines is detected near the surface, the main vessel and support vessels work together to deploy a large wall of net around the school. The bottom of the net is then closed like a giant bag, after which the fish are brought aboard, rapidly chilled with cold seawater or ice, and transported back to port for sorting. The FAO also notes that sardines, mackerel, and horse mackerel in Japan are primarily caught using purse seine fisheries, including large, medium, and small fishing fleets. After arriving at port, sardines enter a wide range of processing chains. Fresh, fatty sardines are sold to fish markets, restaurants, and supermarkets. The rest are processed into salt-grilled sardines, iwashi sashimi, sardine sushi, sardines simmered with ginger, tanned sardines, dried sardines, seasoned sardines, or converted into fish meal, fish oil, and ingredients for aquaculture feed. As a result, sardines are not only an everyday food on Japanese dining tables, but also an important raw material for the country's seafood processing industry. In this video, sardines are a highly worthwhile species to feature because they combine high production volume, visually impressive purse seine fishing scenes, and a wide range of products that are familiar in everyday life in Japan. In Japan, octopus is not only a familiar ingredient in takoyaki, sushi, and sashimi, but also an important part of the country's coastal fishing industry. Compared with tuna, mackerel, or sardines, octopus fishing is not carried out on the same large oceanic scale, but it is practiced in many local fishing grounds, from Hokkaido in the north to Akashi in Hyogo Prefecture in western Japan. In Hokkaido, fishermen are well known for harvesting the giant Pacific octopus. These large octopuses inhabit cold waters and are commonly caught using pots, trap boxes, or fishing lines set near the seabed. After being brought aboard, they are quickly transported back to port, sorted, chilled, or sent to processing plants. In Akashi, octopus is closely associated with waters characterized by strong currents. This environment forces the octopus to cling firmly to the seabed, resulting in firmer flesh that has become one of Japan's most famous local specialties. Octopus fishing methods in Japan are quite diverse. Some areas use small bottom trawl nets, while others use pots, boxes, or cage traps, taking advantage of the octopus's natural tendency to hide in dark, confined spaces. Once the boats return to port, the octopus is weighed, sorted by size, then boiled, frozen, packaged, or sold fresh at fish markets. As a result, the octopus fishery not only preserves traditional fishing practices, but also makes a steady contribution to Japan's seafood supply chain, from fishing ports, wholesale markets, and processing plants, to restaurants across the country. Japanese snow crab is one of Japan's most famous winter seafood delicacies, especially in the cold waters of Hokkaido and along the Sea of Japan. During the most recent autumn and winter snow crab season, Japan recorded a landing value of approximately 3.477 billion yen, with landings totaling about 3,652 tons. Snow crab is typically harvested in cold, deep waters, where fishing vessels must operate under harsh weather conditions. In many fishing grounds, fishermen use specialized bottom trawl vessels to harvest crabs from the seabed before returning them to port for sorting by size, quality, and fishing area. Some Japanese snow crab fisheries operate at depths of approximately 100 to 350 meters, making the fishery dependent on powerful vessels, durable equipment, and experienced crews capable of locating productive fishing grounds. The greatest challenges of the snow crab fishery are its short season, the cold winter seas, large waves, and strict fishing regulations. Japan limits the fishing season, the legal size of crabs, and fishing capacity to protect snow crab resources. As a result, every fishing trip is not only about bringing crabs ashore, but also a race against the weather, fuel costs, and quality standards. After arriving at port, snow crabs are quickly transported to processing facilities or auction markets. Premium quality crabs are sold live or boiled whole, while the rest are processed into crab meat, frozen, packaged, and supplied to supermarkets, restaurants, and export markets. In Japanese cuisine, snow crab is well known in kaninabe, steamed crab, grilled crab, crab sushi, crab rice, and kani miso. As a result, although production volume is not particularly high, snow crab remains one of the most valuable symbols of Japan's winter seafood industry. If tuna is associated with premium sushi, then salmon is found everywhere in traditional breakfasts, bento lunch boxes, onigiri, salt grilled salmon, and ikura. Today, salmon sushi is famous around the world, but in Japan, salmon carries a much broader meaning. It is the fish of autumn, of the northern rivers, and of the coastal communities that depend on the Japanese salmon is one of the most familiar fish in everyday life, especially in Hokkaido and the northern coastal regions. In terms of fishing, wild salmon in Japan are commonly harvested using coastal set nets, particularly in Hokkaido. As salmon migrate from the open sea back toward the coast, set nets are already positioned along their migration roads. The fish follow the current into the nets, after which they are collected by fishing vessels, rapidly chilled, and transported to port for sorting. High quality fish are sent to fish markets and processing plants, while the roe is separated to produce ikura, one of the most popular ingredients for sushi, donburi, and autumn seasonal dishes. After arriving at port, salmon is processed into a wide variety of familiar products, including salt grilled salmon, dried salmon, frozen salmon, salmon flakes, salmon-filled onigiri, salmon rice, ikura don, and packaged products sold in supermarkets. However, Japan's wild salmon are facing increasing pressure. Recent studies indicate that the decline of Japanese chum salmon is linked to changes in the marine environment and the gradual loss of suitable habitat along their migration roads. As a result, in this documentary, salmon should be presented not only as a beautiful symbol of Japanese cuisine, but also as a sign that the ocean surrounding Japan is changing rapidly. Japanese amberjack is one of the most popular winter fish in Japan. As it migrates through cold waters, it accumulates more fat, giving the flesh a firmer texture and richer flavor, making it especially sought after during the winter season. Wild Japanese amberjack is commonly harvested in many coastal waters across Japan, with premium regional brands such as Himiburi from Toyama standing out. Each year, Japan's wild amberjack landings typically exceed 100,000 tons, accounting for about 40% of the country's total amberjack production. Unlike tuna, which is caught far offshore, wild amberjack is usually harvested during its seasonal migration. The traditional fishing method is the use of Fishermen install large net systems along the migration routes commonly used by the fish, allowing schools to follow the current into the collection area. In recent years, purse sign fishing has also become more common, particularly when targeting large schools swimming near the surface. After being brought aboard, the fish are rapidly chilled, transported to port, and sorted according to size, fat content, and freshness. High-quality fish caught during the winter season can command premium prices at fish markets, sushi restaurants, and high-end seafood distributors. In processing, Japanese amberjack is used in a variety of ways. Fresh fish is prepared as bori sashimi, sushi, carpaccio, or sliced for restaurants. As a result, wild Japanese amberjack is not only an important coastal fishery product, but also a symbol of Japan's winter cuisine. From squid fishing boats illuminating the sea at night, and enormous sardine catches hauled aboard with purse seines, to snow crabs, scallops, Japanese amberjack, and cold-season salmon, Japan's fishing industry is not simply a story of production or revenue. It is also the story of how an island nation has turned the ocean into a source of food, a rich culinary culture, and a livelihood for thousands of coastal communities. But behind these bustling fishing ports lies an increasingly evident challenge. The future of Japan's fishing industry will depend on how successfully the country balances harvesting, technology, and the protection of its marine resources. Sea urchins are among the oldest surviving creatures in the ocean, having existed for over 450 million years. With more than 950 species distributed worldwide, they inhabit environments ranging from shallow coastal waters to the deep seafloor. Although they appear to be nothing more than round bodies covered in sharp spines, they possess a unique biological structure that allows them to crush kelp and algae, the very food source that directly determines the quality of uni. On the west coast of the United States, particularly in California, the two most prominent species are red sea urchins and purple sea urchins. Red urchins hold high commercial value thanks to their rich, sweet flesh, while purple urchins are smaller and have almost no economic value. Yet they are the driving force behind one of the most severe ecological disruptions on the American seafloor. When purple urchin populations explode, they consume kelp at an alarming rate, destroying up to 90 to 95 percent of kelp forests in many areas of California within just a few years. Lush underwater forests are transformed into barren marine deserts. More alarmingly, sea urchins can survive in a near starvation state for years, waiting for the chance to devour any new kelp growth, trapping the ecosystem in a cycle of degradation that is nearly impossible to reverse. The consequences ripple outward as numerous fish and marine species lose their habitats, leading to the collapse of entire food chains, and from this point a paradox begins to emerge. In response to these severe impacts, the U.S. government and environmental organizations have been forced to take decisive action to save coastal ecosystems. In California alone, more than 60 million dollars was spent between 2019 and 2023 on programs to control sea urchin populations and restore kelp forests. Some initiatives even aim to remove millions of urchins from the seafloor each year, clearing the way for kelp to return and rebuilding disrupted food chains. What's most striking, however, is how the U.S. has turned this crisis into an economic opportunity. Instead of focusing solely on eradication, the sea urchin harvesting industry has expanded, creating a uni market worth over 100 million dollars annually. High-end restaurants are willing to pay 100 to 500 dollars per tray of premium uni, making sea urchins one of the most expensive seafood delicacies. At the same time, experimental projects to fatten purple sea urchins have emerged, raising them in controlled environments to improve their quality before bringing them to market, effectively transforming a nearly worthless species into a commercial product. Before a sea urchin is brought up from the ocean floor, everything begins with finding the right location. Divers cannot simply dive down and harvest, they have to be able to read the ocean. Areas with dense kelp forests are often a sign of high quality urchins, as this is the primary food source that determines the richness and color of the uni. They study rocky terrain, currents, and the density of marine life to assess potential. A single wrong choice of location can render an entire hours-long trip meaningless. Once a promising area has been identified, divers begin a fully manual harvesting process, one that demands both skill and patience. They descend to depths of 5 to 20 meters, carrying simple tools such as hooks, rakes, or small nets to carefully detach each urchin from the rocks without cracking its shell. Every movement must be precise because even slight damage to the internal structure can reduce the value of the uni to nearly zero. The urchins are then placed into mesh baskets with circulating seawater to keep them alive. On average, a diver can harvest only a few hundred kilograms per day, and not every specimen meets quality standards. This is not just physical labor, it is a process of selection that begins right on the ocean floor. After being harvested, sea urchins are not processed immediately. Instead, they must be kept alive on the boat, a critical stage that directly determines the eventual quality of the uni. They are placed in mesh baskets or tanks with continuously circulating seawater, which helps maintain oxygen levels and reduce biological stress. If deprived of oxygen or exposed to sudden temperature changes, the urchins can weaken rapidly, causing the uni inside to shrink or lose its color. For this reason, many modern harvesting vessels are equipped with seawater circulation systems to replicate natural conditions as closely as possible. As soon as harvesting is complete, the boat heads back to shore without delay. The shorter the transport time, the better the quality can be preserved. Since sea urchins are extremely sensitive, just a few hours in unstable conditions can significantly reduce their commercial value. Not all harvested sea urchins have high value, so some facilities apply a fattening method to improve their quality before bringing them to market. Thin urchins with little or no uni are placed in controlled tanks, where they are fed nutrient-rich sources such as fresh kelp. Under stable conditions of temperature, salinity, and oxygen, the uni can recover in just six to ten weeks, becoming fuller and developing a more appealing color. This process not only increases their commercial value, but also transforms nearly worthless specimens into marketable products, helping maximize the use of natural resources. After being sorted, sea urchins enter one of the most delicate stages, removing the spines and opening the shell. Workers use specialized tools to cut or break off each layer of sharp spines on the outside, both to ensure safety and to avoid strong vibrations that could damage the uni inside. Inside, five lobes of reproductive tissue are revealed, yellow or orange in color, the most valuable part of the entire process. A single overly forceful movement or incorrect cutting angle can cause the unisacs to rupture immediately, significantly reducing their value. Because of this, the step requires a high level of skill, steadiness, and experience. Once the shell is opened, the process of extracting the uni begins, a step that requires near-perfect precision. Inside each sea urchin are typically five lobes of uni arranged along the inner wall of the shell. They are soft, extremely fragile, and almost impossible to recover if damaged. Workers use tweezers or small spoons to gently separate each lobe from the surrounding membrane, taking care not to tear or deform it. Every movement must be slow and precise, because even a small crack can reduce the market value to only a fraction of its original worth. At the same time, any unwanted parts such as intestines or remaining impurities are carefully removed. This is not just a technical task, but a final selection process to preserve only the most refined parts before further processing. After extraction, the uni enters a cleaning stage, an essential step to ensure flavor and shelf life. The lobes are gently rinsed in clean seawater or a carefully controlled saline solution to remove sand, digestive fluids, and remaining impurities without damaging their delicate structure. The process must be fast enough to preserve freshness, yet gentle enough to avoid tearing the uni. This stage directly determines the final product's color, taste, and purity. After cleaning, the uni enters the quality grading stage, where the product's value is most clearly determined. Workers inspect each lobe based on color, integrity, and texture. Lobes with a bright yellow or uniform orange color, intact structure, and no liquid leakage are classified as premium grade, while lower quality pieces are significantly downgraded in value. In many facilities, a single premium uni lobe can be worth three to four times more than a standard one. After sorting, the uni is carefully arranged in wooden trays or plastic containers, ensuring that the lobes do not press against each other. Finally, the product is sealed and kept under refrigeration to preserve freshness before transportation, completing the preparation stage for the market. Behind those expensive trays of uni lies a series of challenges that the industry constantly faces, starting from the harvesting process itself. Unlike many other seafood industries, sea urchins are almost entirely collected by hand through direct diving to the seafloor. Divers must work in harsh conditions, strong currents, cold water, and limited visibility, where each trip can last for hours, but yields remain unpredictable. Danger is always present. Even a small mistake in equipment or a sudden change in weather can lead to serious consequences. In addition, environmental factors make harvesting increasingly uncertain. The decline of kelp forests, climate change, and ocean pollution have significantly altered marine ecosystems, making high-quality urchins more and more scarce. While purple urchins have exploded in population, most of them have little to no commercial value, creating a paradox. The more urchins there are, the harder it becomes to find those that are actually valuable. All of these factors make the sea urchin industry one of the most risky and highly nature-dependent sectors. The harvesting and processing of sea urchins has become a high-value industry in the United States, particularly concentrated in California, with annual revenues of around 150 million dollars. This value comes directly from their scarcity and the difficulty of harvesting. Sea urchins are almost entirely collected by hand through diving, with unpredictable yields that depend completely on natural conditions. Not every urchin has commercial value. Only a small percentage contains uni that meets quality standards, while the majority are discarded. As a result, the industry provides thousands of jobs for coastal communities, from divers and processing workers to transportation and distribution personnel. The quality of uni is directly tied to kelp forest ecosystems, making supply increasingly limited. In addition, uni is highly perishable and has a very short shelf life, forcing the entire supply chain to operate quickly and precisely. Beyond its economic value, the sea urchin harvesting industry also plays an important role in marine ecosystem restoration efforts in California. When purple sea urchin populations grow uncontrollably and destroy kelp forests, many programs have implemented targeted harvesting to reduce their density in critical areas. This creates space for kelp to regrow, which in turn helps restore habitats for hundreds of marine species. In many cases, harvesting sea urchins is not purely a commercial activity, but is also considered a tool for ecological management. As a result, a species that once structed ocean balance has now become part of the solution for natural recovery and coastal biodiversity protection.