Mark Hall Sushi

Decent Essays

Mark Hall’s Sushi: The Global Catch is a captivating documentary detailing Sushi’s ascent from a traditional regional cuisine to a global delicacy. The documentary covers many facets of Sushi preparation from fishing to knife manufacturing, however this essay will focus on the traditional methods used by Masters and, out of curiosity, we will explore how the proposed solutions have held up and what alternatives have emerged since the movie’s airing in 2012.
Although the foreign appropriation of Sushi often forgoes many of the traditional methods in exchange for creative combinations and extravagant ingredients, there still exists a desire for the delicate art of a master. Mamoru Sugiyama, master chef of Michelin-star sushi restaurant Ginza …show more content…

For example, traditional fishing vessels used by tuna fisheries such Oma owned by Hirofumi Hamabata employ sustainable practices that retain the quality of the fish while respecting the environment. They use one hook at a time and bleed the fish immediately which means each fish receives individual care. This seems like a small difference in handling, but becomes a significant difference in taste and sustainability. The fish is then hand selected by wholesalers like Makotu Nozue which skillfully evaluate the meat for oil content, the body for blemishes, the blood for internal oxidation, and the firmness of the flesh using ancient Shiatsu techniques. Once the fish reaches the hands of master sushi chef, the meat, the gari (ginger), the murasaki (soy sauce), and the wasabi come together to form the sushi enjoyed by Japanese for centuries. Overall, I enjoyed the movie and felt that it did a good job of showcasing the intricacies of preparation, craftsmanship (after a semester with Yin Peet, I really appreciated the seal carvings into the knives), and detailing the risk involved with the growing appetite for …show more content…

This problem is amplified in the recent overfishing of Bluefin tuna which is bringing the fish to near extinction. The documentary provides us with two alternatives for sustaining the population. The first is to counter demand by educating people on the hazards of over fishing and providing them with other alternatives such as flounder and other less at risk fish. However, time and time again modernity has shown that people are not prone to moderation and while the movement has gained some traction it has unfortunately failed to have to curve demand. The second option is to grow fish in aquacultures or farms which seems like a good idea at the surface. Capturing and growing juvenile Bluefin Tuna creates a controlled environment that does not require fishing and makes it easier to manage the population of fish in captivity and in the wild. However, Tuna ranchers use approximately 15 pounds of raw fish to produce 1 pound of Tuna. That’s a steep price to pay and may actually cause more harm to the environment. Therefore, until another source of protein is developed ranching is also an ineffective method for helping the Bluefin Tuna

Get Access