On the eve of a conference on the future of the town of Susami, a small port town in Wakayama Prefecture, we were in charge of a food and beverage booth featuring unutilized local fish. In a town rich in fisheries resources, fish such as dolphinfish and okizawara, which are bycatch fish, are commonly referred to as "unused fish," a complex category of fish that are not distributed because they have no value. They are delicious to eat, and it is hard to imagine that they are worthless. TASTY & RARITY" from the perspective of those of us in the industry. Not in the social context of underutilized fish, but in the context of "tasty and rare." That is the word that shows the true value of these fish. This is an initiative to let as many people as possible know about them and convey our attitude of taking care of living creatures while having fun.

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