Similar to giving red wine or beer to animals before killing them which I have heard of before, the Japanese are now using acupuncture to the dying tuna in an effort to produce the most delicious sushi in the world.

The Osakana Planning Company is responsible for developing and patenting this special acupuncture technique. The idea behind it is that calm tuna results in purer blood and better tasting flesh. Once the fish have received the brief treatment, they thrash about less in their death throes.

“The tuna do not need to be dosed with chemicals to keep them tasting fresh during transportation. The company plans to begin testing acupuncture on salmon as well. With their costs rising every day, Japanese fishermen cannot compete in these markets any more. This is about giving them the chance to give the fish they catch added value,” said Toshiro Urabe, the president of the company located in Osaka, Japan.

Although the special treatment was exhibited at the International Japan Seafood Show, exactly where the needles are inserted in the fish remains a trade secret.

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