Hatchery Flounder Going Wild
Authenticity, Aesthetics, and Fetishism of Fish in Japan
Bibliographic Data
| ID | 5379893 |
|---|---|
| Authors | Satsuki Takahashi (George Mason University, corresponding author) |
| Year | 2014 |
| Volume | 22 |
| Issue | 1-2 |
| Pages | 5-23 |
| Publication date | 2014-04-03 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food and Foodways (JOURNAL) |
| Journal identifiers | ISSN: 0740-9710 • E-ISSN: 1542-3484 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/07409710.2014.895566 |
| OpenAlex | W2155501475 |
| Language | EN |
| Citations received | 6 |
This article—based on ethnographic research on fish stocking and discourses surrounding authenticity, aesthetics, and taste of wild fish in Japan—examines the cultural production of the “wilderness.” While Japan's seafood culture has long historical roots, this fetishism of wild fish is a product of the recent advancement of fisheries technology, namely aquaculture and fish stocking. The expansion of aquaculture has shaped not only the notion of the “cultivated” but also that of the “wild.” Simultaneously, the development of fish stocking—the national project to enhance wild fish stocks by releasing hatchery-bred juveniles into the ocean—has also contributed to the reimagining of the authenticity of “wild” fish while complicating it. By looking at flounder, one of the most popular species for fish stocking, this article reveals that tasting “wilderness” is a multisensory experience that reflects not only gustatory but also visual dimensions
Aquaculture · Biology · Domestication · Fetishism · Fish · Fish <Actinopterygii> · Fish farming · Fishery · Fishing · Geography · Hatchery · Sociology · Stocking · Taste · Wilderness · Anthropology · Culinary Culture and Tourism · Ecology
| Unique citing works | 6 |
|---|---|
| Citations per year | 1,5 |
| Citation span | 2022 - 2025 (4) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 6 |