Fish scraps, often avoided because they are difficult to eat due to the many bones and scales and people don’t know how to cook them, are now gaining popularity due to their low price and delicious taste.
■”Fish scraps are a treasure” Kakujo Suisan is a fresh fish store with 22 branches mainly in the Kanto and Shin’etsu regions. On the 18th, many customers lined up at the Tokyo store even before it opened at 9 a.m. A man headed straight for the store as soon as it opened. Some people were hurrying by jogging. In no time at all, a crowd had gathered at one corner. Packs that had been piled up like mountains were selling out one after another so quickly that the bottom was visible in just 5 minutes.
This corner is popular at all Kakujo Suisan stores. This fresh fish store has whole fish such as sea bream and mackerel. And at the back of the store there is a fish scraps corner, where the heads of cherry salmon are sold for 150 yen. (Prices vary depending on what is in stock) Scraps are the parts that remain after the fish has been filleted, such as the head and backbone. It’s often thought that there’s not much to eat from fish scraps, but they’re displayed as a fine product in stores. Some stores even have signs that say, “Fish scraps are a treasure,” to promote them.
They sell for around 100 to 500 yen per pack, and on the day of our visit, sea bream heads were on sale for 150 yen. (Prices vary depending on availability) Shinron Kawasaki, Sales Manager, Kakujo Fish Market: “Even with rising prices, the cost is low. Fish scraps, which can be offered cheaply, are attracting some attention.”
■ Eye-opening uses are becoming a hot topic Amid rising prices, fish scraps are gaining popularity for their low cost and delicious taste. Fish scraps buyer (70s): “The area around the eyes is very tasty, so I bought some. They’re only available first thing in the morning, so I hurried here.” Fish scraps buyer (50s): “You don’t usually find fish scraps in regular supermarkets. They’re cheap, so I always come here to buy them.” Recently, more and more stores are selling fish that have been processed into fillets and sashimi instead of being filleted in-store, making fish scraps harder to come by. Furthermore… Shopper (60s): “They sell fish scraps quite cheaply, and I think they’re good, but I’m not sure which parts are edible.”
Shopper (40s): “The biggest reason for me is that it’s a hassle to prepare.” Shopper (20s): “I’ve heard you can make broth from them.” “(Q. Besides broth?) I don’t know.” In response to these concerns, Kakujo Fish Market has posted some eye-opening ways to use fish scraps on social media, which has become a hot topic. “It’s said that there’s actually almost no part of a fish that goes to waste. If you prepare it correctly, you can add another dish to your home cooking.”
■Fish scraps can also be used for deep-frying and simmering We asked a fish expert to teach us how to prepare sea bream scraps. This time we’ll be using the head of a sea bream. First, lightly rinse the parts where blood tends to remain with water. If dirt remains, it can cause an unpleasant smell. The biggest challenge is removing the scales. Section Chief Kawasaki: “(Q. What’s the trick to removing scales?) Put it in boiling water at nearly 100°C. Usually within 15 to 30 seconds. Then it will start to jump around. The fins will come up.” Transfer it to water and scrape it with a spoon, and the scales will come off easily. The key is to sprinkle salt on it at the end and let it sit for more than 10 minutes. Excess moisture and odor will rise to the surface, and rinsing it with water completes the preparation. When it comes to dishes using fish scraps, soup comes to mind, but it is said that with a little extra effort, dishes such as deep-fried or simmered dishes become significantly more delicious.
Section Chief Kawasaki: “Fish scraps have little meat and tend to be avoided. However, if you prepare them properly, you can definitely make a delicious dish. I think it would be even better if people included them in their home cooking.” (From the broadcast on April 23, 2026) [TV Asahi NEWS]
