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Miyagi Salmon is one of three products with geographical indications included in the Pilot Project for the Implementation of a Memorandum of Understanding on Geographical Indications between the National Office of Intellectual Property of the Ministry of Science and Technology of Vietnam and the Food Industry Department of the Ministry of Agriculture, Forestry and Fisheries of Japan. This is the third Japanese Geographical Indication to be protected in Vietnam after the geographical indication "KAGOSHIMA KUROUSHI/KAGOSHIMA WAGYU/BEET KAGOSHIMA" for beef products, “ICHIDA GAKI/ICHIDA KAKI/ICHIDA HOSPITAL” for dried persimmons.

Coho salmon has been farmed in Miyagi prefecture since the early 1970s. Compared with common Coho salmon, Coho salmon raised in Miyagi Prefecture is less fishy, has a higher firmness, and has a red-orange color. The length and weight of Miyagi salmon vary with the fishing season, ranging from 30-70cm and weighing about 500-4000g/fish.

The unique properties and quality of Miyagi salmon are due to the natural geographical conditions and farming methods in the geographical area.

The geographical area located on the northern coast of the Oshika Peninsula in Miyagi Prefecture is a deep and calm body of water. Summer on the coast of Miyagi Prefecture, the temperature rises moderately, the sea temperature is about 180oC or lower until the end of July, suitable for farming Coho salmon.

The salmon varieties production area is located around the geographical area and uses the melting snow from Mount Zao.

This is the ideal condition for transporting salmon from the hatchery area to the farming area in a short time. Furthermore, the major fish markets and Coho salmon processing areas are scattered throughout the geographical area, therefore, people can quickly process and transport fresh salmon to consumers on the day of capture, keeping the freshness of the product.

Traditionally, the salmon feed has been live bait with the main ingredient being sardines. In Miyagi Prefecture, around 1996, Coho salmon feed was converted to artificial feed (EP pelleted feed).

The complete switch from life to artificial feed (including high-quality fish feed, soybeans, rice, and minerals) is a key feature that eliminates the fishy taste of Miyagi salmon. EP pelleted feed contains rice grown in Miyagi Prefecture and contains Astaxanthin. This food is specially mixed for Miyagi salmon, so if you are not a member of the Miyagi Coho Salmon Promotion Association, you will not be able to access this special food. Thanks to the food containing Astaxanthin, the orange color of Miyagi salmon is darker than that of regular Coho salmon.

Miyagi salmon is caught from March to July using the Ikejime method.

This method is used for all Miyagi salmon; however, conventional producers do not use it for regular coho. At the spinal cord of the Coho salmon, people use a cone-shaped hand tool and/or drill into it. After all the blood is removed from the body, salmon stored in seawater tanks is always maintained at about 5oC or lower, so the smell of fish blood will be moderated, and the elasticity of the fish meat will be reduced. maintained, so that the fish meat will be very fresh for a long time, to the point of being able to be eaten raw as sashimi.

Geographical area:

- Fishing areas: Minami - Sanriku town, Onagawa town, Ishinomaki city, and Kesen - Numa city in Miyagi prefecture, Japan;

- Processing area: Onagawa town, Shizugawa town, and Ishinomaki city in Miyagi prefecture, Japan.

Center for Examining Geographical Indication and International Trademark