breeding methods

Abstract

The aquaculture method includes a salt feeding step of feeding cultured fish with salt feed containing sodium chloride, a feed stopping step of stopping feeding of the cultured fish that have been fed with the salt feed in the salt feeding step for 6 hours or more but less than 48 hours, and a killing step of killing the cultured fish whose feeding has been stopped in the feed stopping step.

Description

[Technical Field]

[0001] The present invention relates to a farming method for obtaining farmed fish with enhanced flavor. [Background technology]

[0002] In recent years, various methods for improving the flavor of farmed fish by improving the umami of fish meat have been studied. It is known that the umami, sweetness, bitterness, etc. of fish meat are influenced by the amino acid components in the fish meat. One known method for improving the umami of fish meat is to feed fish and shellfish feed containing one or both of D-alanine and DL-alanine, with the aim of improving the umami of the edible parts of the fish and shellfish (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-218339 Summary of the Invention [Problem to be solved by the invention]

[0004] However, since feeding amino acids to farmed fish does not necessarily mean that they are efficiently absorbed into the muscles, simply feeding farmed fish feed containing amino acids to enhance flavor requires a certain period of time to sufficiently improve the amino acid content of the fish meat. Furthermore, during this period, it is necessary to continue feeding the fish special feed containing amino acids different from regular feed, which is cost-inefficient. Furthermore, long-term flavor enhancement varies greatly between individual fish depending on the size of the fish in the fish tank, making it difficult to determine the timing of shipment.

[0005] In order to solve the above-mentioned problems, the present invention aims to provide an aquaculture method that can easily improve the flavor of fish meat in a short period of time. [Means for solving the problem]

[0006] The present inventors conducted extensive research to solve the above-mentioned problems, and as a result, they focused on the fact that fish can accumulate amino acids in their muscles by utilizing the mechanism of osmoregulation, and discovered that the above-mentioned problems can be solved by feeding farmed fish a specific diet and killing them after a predetermined period of time, which led to the completion of the present invention.

[0007] <1> A salt feeding step of feeding farmed fish with salt feed containing sodium chloride; a feeding stopping step of stopping feeding of the cultured fish given salt feed in the salt feed step for 6 hours or more but less than 48 hours; a clamping step of clamping the farmed fish whose feeding has been stopped in the feeding stopping step; A farming method comprising: <2> The feeding stopping step is a step of stopping feeding of the farmed fish for 6 hours or more and 30 hours or less. <1> The aquaculture method described in <3> The content of sodium chloride in the salt bait is 20% by mass or less based on the total amount of the entire bait. <1> or <2> The aquaculture method described in <4> The salt bait contains rock salt <1> ~ <3> The aquaculture method according to any one of the above. <5> The farmed fish is at least one species selected from red sea bream, yellowtail, tuna, striped jack, rainbow trout, and tiger pufferfish. <1> ~ <4> The aquaculture method according to any one of the above. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a farming method that can easily improve the flavor of fish meat in a short period of time. [Brief explanation of the drawings]

[0009] [Figure 1] 1 is a graph showing the results of improving the flavor in the examples. [Figure 2] 10 is another graph showing the results of improving the taste of the example. DETAILED DESCRIPTION OF THE INVENTION

[0010] 《Cultivation method》 The aquaculture method of this embodiment includes a salting step in which cultured fish are fed a salted feed containing sodium chloride; a feed stopping step in which feeding of the cultured fish fed in the salting step is stopped for at least 6 hours but less than 48 hours; and a slaughtering step in which the cultured fish whose feeding has been stopped in the feed stopping step is slaughtered. This aquaculture method of this embodiment can increase the amount of free amino acids in the cells of the cultured fish (hereinafter sometimes referred to as "intracellular amino acid content"), thereby enhancing the overall umami flavor of the edible parts (so-called "seasoning"). Therefore, cultured fish obtained by this aquaculture method have a deliciousness not found in fish (farmed fish or wild fish) that are not cultured by this method. Seasoning is achieved primarily by artificially increasing the amount of amino acids in the muscle and is different from aging (which primarily increases inosinic acid by aging fish meat). Therefore, further aging after seasoning can be expected to add a synergistic effect of aging to the cultured fish after seasoning.

[0011] There is no particular reason why the aquaculture method of this embodiment can improve the flavor of farmed fish, but one possible reason is that feeding salty food increases the blood osmotic pressure of the farmed fish, which in turn increases the amount of amino acids present in the cells of the farmed fish, and furthermore, the farmed fish can be shipped with their intracellular amino acid levels at their peak.

[0012] Furthermore, according to the aquaculture method of this embodiment, the flavor of the cultured fish is enhanced using salt feed, allowing for a simple and low-cost method of enhancing the flavor of the cultured fish. For example, the aquaculture method of this embodiment allows the use of existing offshore fish pens as they are, eliminating the need to transfer the fish to a separate tank with an increased salt concentration in the water to enhance flavor. This eliminates the need for, for example, the labor and expense of constructing a new tank or the labor and expense of moving the cultured fish between the pen and the tank. Furthermore, it prevents stress and damage to the cultured fish that would otherwise be caused by moving them between the pen and the tank. Furthermore, the aquaculture method of this embodiment can increase the amount of amino acids present in the cells of the cultured fish in a short period of time, making it advantageous in terms of time and cost compared to methods that directly feed the fish continuously with feed containing amino acids, etc.

[0013] In this specification, "farmed fish" refers to fish that are raised in a fish preserve or the like before shipping, regardless of the length of time, and are the subject of the farming method of this embodiment, i.e., fish that are fed salted food in a salting step, and includes wild seedlings and artificially hatched farmed fish. Furthermore, even wild fish caught at sea (including "livestock") are included in the concept of "farmed fish" in this embodiment, as long as they are fed salted food in the salting step of this embodiment.

[0014] Each step of the aquaculture method of this embodiment will be described below.

[0015] <Salt bait process> The salted feed step is a step of feeding salted feed containing sodium chloride to farmed fish. According to the farming method of this embodiment, by feeding salted feed to farmed fish, the amount of amino acids present in the cells of the farmed fish can be increased easily and in a short period of time, and the edible parts can be improved in flavor. Here, "edible parts" refers to, but is not limited to, parts that are normally eaten by humans, and mainly includes muscle tissue and internal organs other than bones.

[0016] The amount of sodium chloride in the salt feed can be changed as appropriate taking into account the type and size of the farmed fish, and can be set, for example, so that the salt concentration in the blood of the farmed fish is, for example, 0.95 to 1.20%. Specifically, the amount of sodium chloride in the salt feed is not particularly limited, but from the viewpoint of the farmed fish's appetite for the feed (hereinafter sometimes referred to as "feeding ability"), it is preferably 20% by mass or less of the total amount of the feed, and from the viewpoint of the balance between the increase in intracellular amino acid content and the feeding ability of the farmed fish, it is preferably 2 to 15% by mass, and more preferably 3 to 10% by mass.

[0017] There are no particular limitations on the form of sodium chloride in the salt bait, but for example, rock salt is preferred from the viewpoint of improving the feedability of farmed fish by making it less likely to dissolve instantly when it comes into contact with water, and granular rock salt is even more preferred from the viewpoint of reducing exposure from the surface of the salt bait and improving the feedability of farmed fish, with approximately 2 to 8 grains of rock salt per 1 g being even more preferred.

[0018] In addition to sodium chloride, potassium chloride can be used in the salt feed to improve the amount of sodium chloride absorbed by the farmed fish. The amount of potassium chloride in the salt feed can be adjusted appropriately depending on the type and size of the farmed fish, but from the perspective of the absorption mechanism of inorganic salts in the intestine, it is preferably 0.2 to 2.0 mass% of the total amount of the feed, and more preferably 0.5 to 1.0 mass%.

[0019] From the viewpoint of feeding compatibility with cultured fish, the salted bait preferably contains water. The amount of water in the salted bait can be appropriately changed taking into consideration the type and size of the cultured fish, but is preferably 5 to 20% by mass, more preferably 8 to 12% by mass, of the total amount of the bait.

[0020] Other components in the salted bait may be, for example, components contained in general fish bait depending on the type of farmed fish, such as fish meal, etc. For example, when the salted bait contains fish meal, the content of fish meal in the salted bait is preferably 0 to 60% by mass, more preferably 0 to 40% by mass, of the total amount of the entire bait, from the viewpoint of suppressing the odor of the farmed fish after feeding is stopped.

[0021] The shape, size, and mass of each salt bait are not particularly limited, and can be appropriately changed to a spherical, cylindrical, rectangular, or other shape depending on the type and size of the farmed fish. From the viewpoint of feeding ability of the farmed fish, the mass of each salt bait is preferably 0.1 to 3.0 g, and more preferably 0.2 to 2.6 g.

[0022] The amount of feed per farmed fish in the salt feeding process is not particularly limited and can be changed as appropriate taking into account the type and size of the farmed fish, but from the perspective of the feeding ability of the farmed fish, it is preferable that the salt content in the feed be 10 to 50 g, and more preferably 20 to 30 g, based on the body weight (1 kg) of the farmed fish.

[0023] <Bait stopping process> The feed cessation process is a process in which feeding of cultured fish that have been fed salty feed in the salty feed process is halted for 6 hours or more but less than 48 hours. Hereinafter, the period during which feeding is halted may be referred to as the "feed cessation period." The amount of intracellular amino acids increases as blood pressure osmotic pressure increases due to the feeding of salty feed, reaches a peak value after a predetermined period, and then gradually decreases over time. In the culture method of this embodiment, the feed cessation period is less than 6 hours or 48 hours, so the effect of increasing intracellular amino acids obtained by feeding salty feed can be fully exerted, and the cultured fish can be shipped with intracellular amino acid amounts near their peak.

[0024] The feeding stop period in the feeding stop step is preferably 6 hours or more and 30 hours or less, more preferably 6 hours or more and 24 hours or less, from the viewpoint of further fully exerting the flavor-improving effect.

[0025] <Tightening process> The killing process is a process of killing the farmed fish whose feeding has been stopped in the feed stopping process. In the farming method of this embodiment, by killing the farmed fish promptly after a specific feed stopping period has elapsed, the farmed fish can be shipped with the amount of amino acids in the muscle cells in the edible parts at their peak. In the killing process, it is preferable to kill the farmed fish promptly after the feed stopping period has elapsed without feeding them again.

[0026] (amino acid) When fed salty food as described above, the total intracellular amino acids of farmed fish increase over time. Examples of amino acids that increase in the cells of farmed fish (e.g., red sea bream) include aspartic acid, glutamic acid, etc., which are related to umami; serine, glycine, threonine, proline, glutamine, asparagine, etc., which are related to sweetness; and histidine, arginine, tyrosine, etc., which are related to bitterness.

[0027] There are no particular limitations on the means for killing farmed fish, and any known method can be used depending on the type of farmed fish. Examples of such methods include ice killing, live killing, nerve killing, etc. After killing, farmed fish can be subjected to treatments such as bleeding, if necessary.

[0028] <Other processes> The aquaculture method of this embodiment is not particularly limited, but a normal aquaculture method is carried out depending on the type of farmed fish, and a salt feeding step is carried out before the feeding stopping step before shipping. Note that the aquaculture method of this embodiment may also include a step of stopping normal feeding before the salt feeding step in order to improve feeding preference for the salt feed.

[0029] In one example of the above-mentioned typical aquaculture method, farmed fish are transferred to dedicated cages or tanks and managed under breeding management conditions, adjusting the feeding, water temperature, fish density, etc. For example, the number of times and amount of feeding per day to farmed fish before the salting step in this embodiment is not particularly limited and can be set appropriately depending on the type of farmed fish, etc., but it is preferable to feed the farmed fish at least once a day by scattering the food inside the cage. The feed may be live fish feed or compound feed such as pellets, or feed prepared by crushing live feed and mixing it with compound feed for moist pellets. The ingredients of the compound feed are not particularly limited, but typically include animal feed, grains, vegetable oil cakes, oils and fats, various vitamins, minerals, etc.

[0030] In one example of the aquaculture method of this embodiment, the water temperature in the fish pens or tanks is not particularly limited and can be set appropriately depending on the type of farmed fish, etc. In the case of a tank, the water temperature can be adjusted by using a heater or the like, but in the case of a fish pen installed on the sea for, for example, red sea bream or yellowtail, the farmed fish can be managed under desired temperature conditions by appropriately selecting the installation location and region of the pen.

[0031] As an example of the aquaculture method of this embodiment, the rearing density of the cultured fish in the cages or tanks is not particularly limited and can be set appropriately depending on the type of cultured fish, etc. For example, in consideration of the work efficiency in the salt feeding process, the relationship between the weight of the cultured fish and the capacity of the cages, etc., is set to 1 to 6 kg / m. 3 is preferable, and 2 to 5 kg / m 3 The size of the fish preserve or tank is not particularly limited as long as it allows the farmed fish to swim without touching each other, but for example, it can be about 5 to 10 m long x 5 to 10 m wide and 5 to 10 m deep.

[0032] As an example of the aquaculture method of this embodiment, the aquaculture period up to the salt feeding step is not particularly limited and can be determined appropriately depending on the aquaculture fish.

[0033] <Farmed fish> The type of farmed fish that can be cultured using the farming method of this embodiment is not particularly limited, and may be any of saltwater fish, freshwater fish, and amphidromous fish. Examples of farmed fish that can be cultured using the farming method of this embodiment include fish belonging to the Sparidae family of the Perciformes order (e.g., red sea bream, yellow sea bream, black porgy, etc.), fish belonging to the Carangidae family of the Perciformes order (e.g., yellowtail, striped jack, horse mackerel, etc.), fish belonging to the Carangidae genus of the Perciformes order (e.g., yellowtail, amberjack, yellowtail, etc.), fish belonging to the Scombridae genus of the Thunnus genus of the Perciformes order (e.g., bluefin tuna, yellowfin tuna, bigeye tuna, etc.), fish belonging to the Salmonidae family of the Salmoniformes order (e.g., rainbow trout, etc.), and fish belonging to the Tetraodontiformes family of the Pufferfish genus of the Pufferfish genus (e.g., tiger pufferfish, etc.). Preferred examples of fish that can be cultured using the farming method of this embodiment include at least one species selected from red sea bream, yellowtail, tuna, striped jack, rainbow trout, and tiger pufferfish.

[0034] Although one aspect of this embodiment has been described above, the present invention is not limited to the above description. [Example]

[0035] The present invention will be specifically described below using examples, but the present invention is not limited to the following examples.

[0036] Example 1 [Seasoning test] The 5,000 red sea bream (approximately 1,000g per fish) were released into a fish pen measuring 10m x 10m x 10m in length, width, and depth, and fed once a day for 730 days. The fish were then stopped feeding for two days. After the feeding was stopped, the fish were fed 15g of pelleted salt bait (0.2g per pellet) with the following composition (salt feeding process). After feeding, the fish were not given any other food for one day (24 hours) (feeding stop process). After one day had passed, the red sea bream were captured and killed (killed process).

[0037] (Composition of salt bait) Sodium chloride 5% by mass (5.7% by mass when the amount of sodium chloride in the EP sample below is taken into account) Potassium chloride 1% by mass ·Moisture 11% by mass Remaining amount of commercially available EP sample (product name: Himezakura, manufactured by Higashimaru Co., Ltd.; ingredients (crude protein 46.0% or more (main ingredient: fish meal), crude fat 10.0% or more (main ingredient) shrimp meal, crude fiber 2.5% or less (main ingredient: krill meal), crude ash 15.0% or less, calcium 2.0% or more, phosphorus 1.0% or more, animal-derived ingredients 60%)

[0038] The amount of free amino acids (intracellular amino acids) per 100 g of fish meat was measured (mg / 100 g) for two red sea bream (approximately 1000 g / fish) before being fed a salted feed (before the salting step) and two red sea bream that had undergone the aquaculture method of this embodiment (salting step, feeding stop step, and killing step) using a high-performance liquid chromatograph triple quadrupole mass spectrometer (product name: High-Performance Liquid Chromatograph Mass Spectrometer LCMS-8060, manufactured by Shimadzu Corporation). The average free amino acid concentration in the fish meat of the red sea bream killed before being fed a salted feed is designated "control" in the figure, and the average free amino acid concentration in the fish meat of the red sea bream that had undergone the aquaculture method of this embodiment is designated "5% salted feed." The results are shown in Figures 1 and 2.

[0039] As shown in Figures 1 and 2, it was confirmed that the red sea bream cultivated using the method of this embodiment had a significantly increased total amino acid concentration, including umami components (aspartic acid, glutamic acid), sweet components (serine, glycine, threonine, proline, glutamine, asparagine), and bitter components (histidine, arginine, tyrosine), compared to the control.

[0040] Example 2: Salt concentration of salt bait [Seasoning test] Twenty test fish (red sea bream) weighing an average of 800 g were housed in a 5-ton oval test tank (longitudinal diameter 320 cm, transverse diameter 100 cm, depth 115 cm). Regular feed (Hime Sakura EP Feed, Higashimaru Co., Ltd.) was provided once daily until satiation. After feeding, the fish were fasted for two days. The fish were then given a satiating amount of the salty feed listed below (satiation feeding). Satiation feeding was defined as when no food was expelled from the fish 5 to 15 minutes after feeding. The amount of salty feed consumed was generally 0.8 to 1% of body weight. After feeding, the fish were not given any other food for one day. After one day, the red sea bream were captured and killed.

[0041] (Composition of fish feed (salt feed)) Sodium chloride crystals 0-20% by mass (see Table 1 below for salt concentration) Potassium chloride 1% by mass ·Moisture 11% by mass Remaining amount of commercially available EP sample (product name: Himezakura, manufactured by Higashimaru Co., Ltd.; ingredients (crude protein 46.0% or more (main ingredient: fish meal), crude fat 10.0% or more (main ingredient) shrimp meal, crude fiber 2.5% or less (main ingredient: krill meal), crude ash 15.0% or less, calcium 2.0% or more, phosphorus 1.0% or more, animal-derived ingredients 60%)

[0042] [Evaluation of palatability] The salty food listed in Table 1 below was given to the fish, and after 15 minutes the amount of salty food remaining in the tank was counted. A comprehensive evaluation was made according to the following criteria to see if the fish showed interest in the food and ate it, and if they regurgitated it after eating.

[0043] (standard) A: There were less than three grains of salt left in the tank. B: There were more than 3 grains but less than 10 grains of salt food remaining in the tank. C: There were more than 10 but less than 15 grains of salt food remaining in the tank. D: There were more than 15 grains of salt food remaining in the tank.

[0044] [Measurement of free amino acids in fish meat] Salt diets with varying salinity concentrations (0 to 20% by mass) were fed to five red sea bream in each test group, and the amount of free amino acids (intracellular amino acids) in 100 g of fish meat (mg / 100 g) was measured simultaneously using a high-performance liquid chromatograph triple quadrupole mass spectrometer (product name: High-Performance Liquid Chromatograph Mass Spectrometer LCMS-8060, manufactured by Shimadzu Corporation). The average total amino acid concentration, including umami components (aspartic acid, glutamic acid), sweet components (serine, glycine, threonine, proline, glutamine, asparagine), and bitter components (histidine, arginine, tyrosine), was calculated for each example and comparative example, and the extent to which the concentration increased compared to before feeding was evaluated according to the following criteria. (standard) A: The average total amino acid concentration increased by 1.3 times or more compared to the control (standard). B: The average total amino acid concentration increased by 1.2 to less than 1.3 times compared to the control (standard). C: The mean increase in total amino acid concentration was less than 1.2-fold compared to the control (standard).

[0045] [Table 1]

[0046] As shown in Table 1, the red sea bream fed the salty feed of the example had an increased amount of total amino acids compared to the control (standard), indicating that the flavor was improved. Furthermore, as shown in Table 1, red sea bream fed the fish feed of the example, which had a salt concentration of 2.5 to 10% by mass, had a high feed intake and a high preference for salty feed. Furthermore, when salty feed with a salt concentration of 15% or more was fed, red sea bream were sensitive to the salty taste, so their feed intake was relatively low and they were also observed to spit out the feed. Furthermore, the total amino acid concentration in the muscle of red sea bream fed a salty diet with a salt concentration of 2.5 to 10% by mass increased significantly, while the free amino acid content in the muscle of fish fed a salty diet with a salt concentration of 15% or more was confirmed to be lower than that of red sea bream fed a salty diet with a salt concentration of 2.5 to 10% by mass.

[0047] Example 3: Feeding stop period after feeding salt food [Seasoning test] Twenty-five test fish (red sea bream) weighing an average of 800 g were housed in a 5-ton oval test tank (320 cm long, 100 cm short, 115 cm deep). They were fed a standard diet (Hime Sakura EP Feed, Higashimaru Co., Ltd.) once daily until satiation. After feeding, the fish were fasted for two days. They were then given a satiating amount of salted food with a 10% salt concentration (satiation feeding). Satiation feeding was defined as when no food was expelled from the fish 5–15 minutes after feeding. The amount of salted food consumed was generally 0.8–1% of body weight. Five red sea bream were captured and killed 6, 24, 30, and 48 hours after feeding, and the fish meat was harvested and frozen at −20°C. The frozen red sea bream meat was subjected to measurement of the amount of free amino acids in the fish meat, and the time it took for the free amino acids in the fish meat to reach a high level was comprehensively evaluated using the method described below. Furthermore, because the lipids and fish meal contained in the feed give the fish meat an unpleasant odor, the residue of feed in the stomach and intestines was visually evaluated when collecting the fish meat using the method described below.

[0048] (Composition of fish feed of this embodiment) Sodium chloride crystals 10% by mass Potassium chloride 1% by mass ·Moisture 11% by mass Remaining amount of commercially available EP sample (product name: Himezakura, manufactured by Higashimaru Co., Ltd.; ingredients (crude protein 46.0% or more (main ingredient: fish meal), crude fat 10.0% or more (main ingredient) shrimp meal, crude fiber 2.5% or less (main ingredient: krill meal), crude ash 15.0% or less, calcium 2.0% or more, phosphorus 1.0% or more, animal-derived ingredients 60%)

[0049] (Measurement of free amino acid content in fish meat) The amount of free amino acids (intracellular amino acids) (mg / 100g) per 100g of fish meat was measured for five red sea bream before (0 hour) feeding the fish feed (salt feed) of this embodiment and after (6, 24, 30, and 48 hours) feeding using a high-performance liquid chromatograph triple quadrupole mass spectrometer (product name: High-Performance Liquid Chromatograph Mass Spectrometer LCMS-8060, manufactured by Shimadzu Corporation). The average total amino acid concentration, including umami components (aspartic acid, glutamic acid), sweet components (serine, glycine, threonine, proline, glutamine, asparagine), and bitter components (histidine, arginine, tyrosine), was calculated for each example and comparative example, and the degree of increase compared to before feeding was evaluated according to the following criteria. (standard) A: The average total amino acid concentration increased by more than 1.3 times compared to before feeding the salt diet. B: The average total amino acid concentration increased by 1.2 to less than 1.3 times compared to before feeding the salt diet. C: The mean increase in total amino acid concentration was less than 1.2 times compared to before feeding the salt diet.

[0050] (Food residue in the stomach and intestines of red sea bream) When collecting the fish meat of the red sea bream, the abdomen was opened and the food residue in the stomach and intestines was visually checked and evaluated according to the following criteria. (standard) A: There were no food residues in the stomach and intestines. B: Some food residue was found in the stomach and intestines.

[0051] [Table 2]

[0052] The results in Table 2 show that the feeding stop period in the feeding stop step is preferably 6 to 30 hours, more preferably 6 to 24 hours, from the viewpoint of fully exerting the flavor-improving effect. Furthermore, when the flavor-improving effect and the influence of remaining food are taken into consideration, it is found that a period of 12 to 30 hours is particularly preferable.

[0053] The disclosure of Japanese Patent Application No. 2023-219710, filed on December 26, 2023, is incorporated herein by reference in its entirety. In addition, all publications, patent applications, and technical standards mentioned in the specification are herein incorporated by reference to the same extent as if each individual publication, patent application, and technical standard was specifically and individually indicated to be incorporated by reference.

Claims

1. A method for improving the flavor of farmed fish by increasing the amount of amino acids in cells in the edible parts of farmed fish, A salt feeding step of feeding salt feed containing sodium chloride to farmed fish; a feeding stopping step of stopping feeding of the cultured fish given the salted feed in the salted feed step for 6 hours or more but less than 48 hours; a tightening step of tightening the farmed fish after the feeding stop period has elapsed in the feeding stop step; A method for enhancing the flavor of farmed fish, including:

2. 2. The method for improving the flavor of farmed fish according to claim 1, wherein the feeding stopping step stops feeding of the farmed fish for 6 hours or more and 30 hours or less.

3. 2. The method for enhancing the flavor of farmed fish according to claim 1, wherein the content of sodium chloride in the salt bait is 20% by mass or less based on the total amount of the bait.

4. 2. The method for enhancing the flavor of farmed fish according to claim 1, wherein the salt bait contains rock salt.

5. 2. The method for enhancing the flavor of farmed fish according to claim 1, wherein the farmed fish is at least one species selected from red sea bream, yellowtail, tuna, striped jack, rainbow trout, and tiger pufferfish.

6. 2. The method for enhancing the flavor of farmed fish according to claim 1, further comprising fasting the farmed fish by withholding feeding for at least one day and at most two days prior to the salt feeding step.

7. 2. The method for enhancing the flavor of farmed fish according to claim 1, wherein the farmed fish are killed in the killing step by at least one method selected from ice killing, live killing, and nerve killing.

8. 2. The method for enhancing the flavor of farmed fish according to claim 1, wherein the content of sodium chloride in the salted bait is 2 to 15% by mass relative to the total amount of the entire bait, and the amount of salted bait consumed by the farmed fish in the salted feeding step is 0.8 to 1% of the body weight of the farmed fish.

9. A method for producing fish meat that has been seasoned by the method for seasoning farmed fish according to any one of claims 1 to 8.

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