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Description: Spawn on kelp is a specialty
seafood product composed of broad leaf sea kelp
with a covering of herring eggs. It is also known
in Japanese as komochi konbu and kazunoko
konbu.
Spawn on kelp has a creamy, delicate sea-like
flavour and a crunchy texture. It can be used as
an ingredient in a variety of dishes or on its own,
either raw or cooked.
Product Forms: Spawn on kelp is available
as a whole leaf, sliced or dried product. Whole
leaf and sliced product is packed in 100% brine
and available in pails or vacuum-packed pouches.
Availability: Spawn on kelp is harvested
annually between the end of February and June,
with the primary harvest months being March and
April.
Product is available year round but orders should
be made before the season to ensure delivery
because the year's inventory is usually subscribed
by the end of June.
Buying Tips: When buying spawn on kelp
ensure that: the eggs appear fresh, translucent
and crunchy; the eggs covering one piece of kelp
display a consistent colour; the layer of eggs is
strongly adhered to the kelp and not peeling off,
and; the product is appropriately packed in buckets
with a brine solution or securely vacuum packed
with tight seals.
Storing Tips: Spawn on kelp that is stored in
100% brine solution and its original packaging can
be stored in the freezer for up to 1 year. For best
results, the product should be stored at a cool
controlled temperature from -10°C to -20°C (14° F
to -4° F), and stored in brine. Marinated product
can be stored in a refrigerator for up to 2 weeks.
Preparation/Usage: Spawn on kelp is packed
in 100% brine solution as soon as it harvested and
stored accordingly until ready for use.
When ready to be used, the product must first be
rinsed by placing it in a bowl with cool water
running over it for about 15 minutes. The length
of rinsing time will vary according to the amount
and thickness of the product. Rinsing should
continue until desired salinity is obtained. To test
the salinity level, simply taste the product or place
it between teeth and inhale a bit of air through
the product. Rinse only as much product as is
required at the moment.
When used as an ingredient, it is recommended
that spawn on kelp is used in preparations that
call for a minimal amount of cooking as this will
help retain the creamy, delicate sea-like flavour
of the product and preserve the crunchy texture
of the roe. Overcooking will cause the eggs to
turn white and create a bitter taste.
Historically, spawn on kelp has been primarily
prepared according to Japanese or First Nations
tradition. First Nations use it as a main course by
blanching or pan frying it. The Japanese use spawn
on kelp as an appetizer or as sushi and often
marinate it in various ingredients including soya
sauce, mirin and sake. Today, new ideas include
serving it in various dishes including appetizers,
soups and salads, tempura and even as cocktail
garnishes.
Area of Origin and Range of Availability: Spawn on kelp is harvested along the west coast of
the British Columbia mainland, the west coast of
Vancouver Island and the southern part of the Queen
Charlotte Islands.
It is also produced in San Francisco, Alaska and
Russia. In addition, Atlantic Canada, Finland and
Sweden are considering developing a similar product.
Harvest Volume: British Columbia is the world’s
leading supplier of spawn on kelp producing an
average of 400 tonnes of product each year which
accounts for approximately 80% of the world’s
annual supply.
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Harvest Method:
Kelp is harvested by hand
and strung on lines across an enclosed bay or inlet
(called a closed pond). Herring are captured in nets
and towed to the pond where they are then released
to spawn onto the kelp. Once the herring have
spawned, the kelp is harvested and the live herring
are released.
A small amount of spawn on kelp is also harvested
using the open pond method where kelp is strung
on lines that are suspended in the open ocean ready
for herring to spawn onto the kelp.
Processing Method: Immediately after harvest
the product is trimmed, salted/brined in containers
on grounds and then transported to a custom
processing plant where it is graded and packaged
into 32 lb to 34 lb pails for export or domestic sales.
Markets: Japan is currently the primary market
for the world’s supply of spawn on kelp. Virtually
all of British Columbia’s product is exported to Japan.
Annually, a very small amount of it is also resold
from Japan to Hawaii and another very small amount
is sold in British Columbia.
Sustainability: Spawn on kelp is harvested
under individual quotas of 8 tonnes each to ensure
sustainable harvests and a stable market supply.
The production and harvest methods themselves
are deemed “just and ethical” as the herring that
spawn onto the kelp are released into their natural
environment live and in good condition once the
product is harvested. And, any harvested product
that is not suitable for the market is immediately
returned to the ocean where the roe can develop
into mature herring. In addition, licence holders
through SOKOA - Spawn on Kelp Operators
Association continue efforts to work closely with the
Department of Fisheries and Oceans to increase comanagement
efforts; SOKOA has co-ordinated and
funded a coast-wide monitoring program since 1995
to monitor harvest practices and quotas, and; in
2003, SOKOA will implement the Canadian Code of
Conduct for Responsible Fishing Operations
guidelines into its Fisheries Management Plan.
Historical and Anecdotal Information:
Spawn on kelp has been harvested by British
Columbia’s First Nations for food and trading for
generations and first developed into a commercial
fishery in the 1970s when ponding methods used in
the herring bait fishery were combined with First
Nations’ expertise in harvesting spawn on kelp.
While Japan was the first market for commercial
spawn on kelp, early photos show First Nations
trading with the Japanese as far back as the early
1900s. This historical relationship and strong cultural
ties made spawn on kelp a highly sought after
delicacy for the Japanese high-end gift market in the
1980s.
The Japanese names for spawn on kelp translate as
“many babies” and accordingly the product is
especially consumed in Japan during new year
celebrations, some perceive it as a ‘lucky’ food and
others link it to fertility.
| NUTRITIONAL
INFORMATION |
| Nutritional Facts: Not available |
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| Macrocystis kelp is high in protein , iron, iodine
and zinc. |
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For Additional Information And A List
Of Current Product Suppliers, Contact:
| SOKOA - Spawn on Kelp Operators Association
186 - 8120 No. 2 Road,
Richmond, British Columbia,
Canada V7C 5J8
Phone: 604.862.2603
Fax: 604.448.0476
email: sokoa@bc-gold.com
website: www.bc-gold.com |
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