Miyagi Prefecture begins raw oyster shipments with high quality

The shipping season for raw edible oysters in Miyagi Prefecture officially commenced on October 26, following a delay of approximately one month. While the typical release date is September 29, the start was pushed back to ensure quality, as earlier samples contained high numbers of eggs unsuitable for raw consumption.

Producers report that the delay has resulted in superior quality, with oysters exhibiting excellent meat density and flavor. Favorable conditions, including relatively low seawater temperatures and abundant plankton due to the influence of the Oyashio current, contributed to the high quality.

In Ishinomaki, approximately 80 to 100 producers gathered at processing sites to begin shucking. The first auction in Ishinomaki saw roughly 7 tons of shucked meat, with prices varying by location. In Sendai, the first arrivals from Onagawa were noted for their substantial meat content. The prefecture aims for a total production volume of approximately 950 tons this season.