- Nearly half the fish consumed as food worldwide are raised on fish farms rather than caught in the wild, according to the Food and Agriculture Organization of the United Nations.
- The highest price ever paid for a sushi grade Bluefin Tuna was $396,000 for a 754 pound fish ($526/lb) on January 4th, 2011 at the Tsukiji Fish market in Tokyo. What makes this more interesting is that this record was 10 years to the day as the last record. Previously,the highest price ever paid for a sushi grade Bluefin Tuna was $173,600 for a 444 pound fish ($391/lb) on January 5th, 2001. (wow)
- Sushi traditionalists say the fish should never be raw—nor should it be completely fresh.
- Approximately 80% of the world’s bluefin tuna catch is used for sushi.
- Today’s sushi began as a type of fast food—the 19th-century Japanese equivalent of a McDonald’s drive-thru.
- The word “sushi” doesn’t refer to fish at all—it refers to rice that has been seasoned with vinegar, sugar, and salt.
- apanese usually eat miso soup not at the beginning of the meal, but at the end—to aid digestion.
- In Japan, an apprentice sushi chef spends two years learning to cook and season the rice, and another three learning to prepare fish, before he is allowed to work behind the sushi bar.
- Many sushi chefs believe that the customer eats not just with his mouth, but with his eyes. Preparing sushi is like creating a Zen garden.
- In today’s sushi, frozen fish is often “fresher” than fresh fish.
- The raw shrimp served in sushi all begin life as males—and then they all suddenly become females and have sex with their younger siblings.
What do you think? Do you think eating sushi too often is healthy?