Section outline

    • Faculty of Fisheries Sciences, Hokkaido University　KURIHARA Hideyuki

      Salmonids are an important marine product of Hokkaido. The value of a fishery product can only be achieved if people are satisfied with the use of salmon and are willing to pay for it. This lecture introduces how people have used salmon as food or material, and deepens understanding by introducing the characteristics and uses of salmon from a food science perspective, as well as non-food uses.


    • Key words

      foodstuff, ingredient features, food hygiene, chemicals, how to use the Ainu people and others