In 2021, the Non-GMO Project reported on AquAdvantage salmon's US launch in a New GMO Alert. While AquAdvantage was not ultimately a market success (production facilities were closed for good last December), the aquaculture industry has not given up on genetic engineering. 

While the fortunes of AquAdvantage salmon rose and fell in North America, three new GM fish were approved to enter the market in Japan. 

Fish is big business in Japan, where the average diet includes about 3 oz of seafood daily. Japan imports about half of its seafood from China, Chile, Russia and the US. With wild fish stocks steadily declining, aquaculture operations provide the remainder. However, declines in aquaculture are pushing the seafood industry to seek other sources.

Gone with the finned: Two decades of decline in Japanese aquaculture

Disease and red tide algae blooms have contributed to a 20% decrease in aquaculture production since 1996, according to the Ministry of Agriculture, Forestry and Fisheries.  Overproduction and imports have also driven down prices, making profitability harder for Japanese seafood producers to achieve. With government backing, the industry is turning to genetic engineering for solutions.

Kyoto-based start-up Regional Fish Co. developed the three genetically engineered fish in collaboration with various academic and governmental institutions. GMO developers created all three fish using genome-editing techniques to instill traits intended to increase profitability.

Get to know the fish (or, Up close and poisson-al)

"Madai" red sea bream

The "madai" red sea bream is a tremendously popular fish in Japanese cuisine. It is known as the "king of fish" and accounts for 10% of the economic value of Japanese aquaculture production. Madai is prized for its appearance, color and taste. It is produced in net-pen aquaculture around Kyushu Island and in the Seto Island Sea.

The gene-edited madai was developed through a collaborative research project involving several Japanese institutions: Regional Fish Co., Kyoto University's research team, Kinki University's marine biology department, the Japanese Ministry of Health, Labor and Welfare, and the Ministry of Agriculture, Forestry and Fisheries. GMO developers used CRISPR to "knock out" the protein that suppresses muscle growth leading to a fish with 1.2-1.6 times the edible flesh as a conventional fish. The gene suppression also improved feed utilization efficiency by about 14%.

In October 2021, the gene-edited madai was approved for commercial sale, becoming the "world's first genome-edited animal food to be launched through national procedures," according to ISAAA. 

"22-seiki fugu" (Tiger puffer fish) 

Puffer fish, also known as blowfish or globefish, are named for their unique ability to inflate to a nearly spherical shape three-four times their natural size to avoid predation. Almost all species of puffer fish contain a potent neurotoxin concentrated in their liver, ovaries, skin and intestines. These traits have inspired the memorable description of puffer fish as "underwater balloons of death."

Puffer fish are considered a delicacy in Japan, where the word fugu describes both the live fish and the dishes made from it. Because of its toxicity, improperly prepared fugu can lead to fatal poisoning, and skilled chefs are specially licensed to prepare and serve the fish.

Fugu are slow to mature, taking more than 2 years to reach market weight. Regional Fish Co. worked with Kyoto University and Kindai University to develop a faster-growing fish. Using CRISPR gene editing technology, developers removed four genes that control appetite, resulting in weight gain and faster growth. A mature gene-edited fugu can be 1.9 times heavier than the non-gene-edited version in the same farming period. The product name, "22-seiki fugu" or "22nd century fugu," reflects the company's mission to make this product widespread by the start of the next century.

In November 2021, trial sales of the gene-edited fugu were well-received, and the company continues online sales.

"22-seiki hirame" (Japanese flounder) 

The third gene-edited fish is a species of Japanese flounder, or hirame. Flounders are a flatfish that lives on the ocean floor. Hirame have white flesh and a mild flavor and are used for nigiri sushi.

The "22-seiki hirame" is the third gene-edited fish from Regional Fish Co. Like the gene-edited puffer fish, the flounder's naming convention indicates the company's hopes for mass adoption. The developers' aims also remained consistent: The gene-edited hirame is engineered for improved feed efficiency and growth rate. 

Japanese government ministries were notified of the new fish on October 24, 2023. It does not appear to be publicly available at this time.

In the sockeye of the beholder: Public opinion and regulation

There are several gene-edited products on the market in Japan, though public acceptance of GMOs remains relatively low. Gene-edited products face a streamlined regulatory pathway compared with traditional, transgenic GMOs. It's worth noting that gene editing can result in off-target effects when the CRISPR RNA targets the wrong location in the genome, and researchers believe off-target effects could be substantially undercounted 

Regulations for GMOs created through new genomic techniques are also different from regulations for first-generation, transgenic GMOs. Products of new genomic techniques such as gene editing do not require safety testing, only a notification of state authorities. 

While gene-edited products sold in Japan don't require labeling, the Regional Fish Co. openly shares information about genome editing technology and production methods on their platforms. The company's website characterizes the technology as a sustainability tool and describes genome-edited as "promoting natural changes on DNA." The difference between genome-editing and transgenic GMOs is a point of emphasis: "Genome editing is designed to promote natural evolution not [to] create artificial traits by introducing foreign genes like GMO[s]," which contradicts internationally adopted criteria for living modified organisms.

The Non-GMO Project’s Standard defines all crops and products developed using biotechnology, including new gene-editing techniques, as GMOs. We share this information to further one of the Project’s primary goals of creating greater transparency in the supply chain, ensuring you have the information you need to make the best choices for you, your brand, and your family. 

Please note that the information herein is for general informational purposes only and is based on the linked sources above.

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