Quality assessment of yellowtail (Seriola quinqueradiata) meat cultured in an offshore floating flexible facility

Commercial aquaculture of yellowtail (Seriola quinqueradiata) is challenging, owing to deterioration of aquaculture environments. Offshore aquaculture may be a means of overcoming these problems. Here, we assessed the quality of flesh from offshore yellowtail (OY) bred for 1 year in an offshore floating flexible facility compared with coastal yellowtail (CY) cultured simultaneously in a coastal cage facility. The survival rate of the OY group was 94.46%, which was slightly lower than that of CY (98.18%). The feeding rate (feeding weight/fish weight) of CY was 0.4–0.5, whereas that of OY was only 0.3, possibly because poor weather conditions prevented feeding at the offshore facility. However, final fish weights did not differ significantly between both groups. In sensory tests, OY was inferior to CY in terms of oily taste. The lipid content in CY was significantly higher than that in OY. Hardness analysis revealed that OY muscles were harder than those of CY. There were no significant differences between OY and CY in overall sensory evaluations; thus, OY was judged as having equivalent value as a food product with CY. The redness of dark muscles was not significantly different on day 1 of refrigeration. However, the redness value of OY was significantly higher than that of CY on day 2. The inferior fattiness of OY relative to that of CY can be overcome by improving the feeding method. Therefore, offshore aquaculture with negligible environmental pollution may be effective for further development of aquaculture.