ブリソーセージ（Yellowtail sausage）

島根県立浜田水産高校（浜田市）の生徒たちが開発した新商品の提案会が出雲市大社町の「燦プラザたいしゃ」で開かれ、県特産のブリを生かしたソーセージや缶詰、海鮮丼が料理関係者らの注目を集めた。
　提案会には、同町内のかまぼこ業者や飲食業関係者ら約２０人が出席。食品流通科の３年、三浦さんら６人が「ブリを素材に使った商品は血を取り除くのが味の決め手です」とスライドなどを使って新商品の開発過程を説明した。
　試食会では、ショウガ汁やナツメグなどの香辛料をきかせたブリのソーセージ▽１００度の釜で６０分蒸し、一晩冷却したブリの缶詰▽ブリの切り身に加えてイカ、アサリ、エビも加えた海鮮丼－の３種を提供した。
　かまぼこ店を経営する岩永社長は「ブリソーセージはいける。うちでも商品化を考えたい」と話していた。
　島根県のブリの漁獲高は９８トンで全国２位（平成２１年）。旬の１２月～３月以外は安値のため、水産業者は需要拡大に取り組んでいる。三浦さんは「先輩たちが開発したカレイバーガー、ノドグロふりかけに続き、商品化につながればうれしい」と話した。
若くてフレキシブルな高校生の発想が新たな商品を生み出すきっかけになっていくといいですね。


Hamada, Shimane Prefectural Fisheries High School (Hamada) of Izumo Taisha-cho, the Board proposed new products developed by students of "metabolic Plaza Chan" was held in sausage and canned specialties utilizing Buri Province, rice cook seafood attracted the attention of officials.

The proposed meeting, attended by 20 officials from the catering industry as suppliers and fish cake in town. Three years of food distribution department, and six colleagues Miura "merchandise yellowtail material is decisive to remove the taste of blood," explained the process of developing new products using such slides.

In tasting the sausage steamed degree oven 60 minutes Kikaseta ▽ 100 yellowtail and spices such as nutmeg and ginger soup, squid and yellowtail as well as canned fillets of yellowtail ▽ cooled overnight, clams, shrimp, seafood also added Don - provided three types.

President kamaboko Iwanaga manage a store is "sausage yellowtail go. Think of commercializing it," he said.

Fish catch of yellowtail in Shimane Prefecture each week nationwide at 98 tons (2009). 12 than three months because of the low season, manufacturers are working to expand the demand seafood. Mr. Miura, "Berger developed by our seniors flounder, sprinkle Nodoguro followed, will lead to commercialization happy," he said.

I hope we have the opportunity to create new products and ideas for high school students are young and flexible.