One fisherman landed the catch of his life after he reeled in an enormous bluefin tuna that weighed a whopping 1,000lbs.Marc Towers, 30, wrestled with the huge fish for two hours before he pulled it to the surface of the water off the coast of Canso in Nova Scotia.It was worth the effort and the wait as the fish is expected to sell for £20,000 in Japan and make 20,000 pieces of sushi.Marc Towers (left) and Neil Cooke caught this enormous 1000lb blue fin tuna on a fishing trip off Nova Scotia Neil Cooke, who was on the fishing trip with Mr Towers, said: ‘We didn’t realise how big it was until it was about 15feet away from the surface. ‘It took Marc two hours to pull in, and we had started to see the shape of it when the skipper said “This could be a big fish”. ‘All of a sudden it broke the surface and everyone said “It’s a monster!”’ The fish was so huge that the crew was unable to haul it onto the boat and had to tie a rope around it to

drag it four miles back to the dock.Mr Cooke, 37, added: ‘The deck hand made a lasso and tied it around the end of the fish and we dragged it through the water back to the dock.’ When the boat arrived back at the dock, the fish was lifted by a crane from the water and onto a forklift truck which carried the giant fish over to a set a scales. Mr Cooke, owner of Bournemouth Fishing Lodge in Dorset said: ‘We saw 1,000lb come up on screen which was brilliant.’ The crew transferred the fish to a fridge and they are planning on selling it in Japan where Atlantic bluefin tuna  - Thunnus thynnus in Latin – is frequently made into The pair, who go on fishing trips together, decided to visit Nova Scotia with the aim of catching a bluefin tuna. They went during the commercial season when fish that are usually set free after being caught are taken back to the dock and sold. The record for a Bluefin tuna is held by Ken Fraser who caught a 1,496-pound specimen off the coast of Nova Scotia in 1979.

Large and fast: The torpedo-shaped, streamlined body of an Atlantic bluefin tuna is built for speed and endurance The Atlantic bluefin tuna is one of the largest and fastest fish in the world.On average, it measures 6.5feet in length and weighs 550lbs, although much larger specimens are not uncommon.Its torpedo-shaped, streamlined body is built for speed and endurance.In appearance, they are metallic blue on top and silver-white on the bottom which helps camouflage them from above and below.They are warm-blooded and can survive in cold waters off Newfoundland and Iceland as well as the tropical waters of the Gulf of Mexico and the Mediterranean Sea.They migrate and some have been tracked swimming from North American to European waters several times a year.Bluefin meat is considered a delicacy and overfishing has driven their numbers to critically low levels.It has been eaten by humans for centuries and today the Japanese eat 80 per cent of the Atlantic and Pacific bluefins caught.

The species is one of the most sought-after by sushi lovers and can sell for up to £16 per piece in high-end Tokyo sushi restaurants.In the 1970s, demand and prices for large bluefins soared and commercial fishing operations found new ways to catch them.As a result, stocks have plummeted and international conservation efforts have led to curbs on commercial takes.sushi tei online orderIn November 2010, the International Commission for the Conservation of Atlantic Tunas voted to cut the bluefin fishing quota in the eastern Atlantic and Mediterranean by about 4 per cent, from 13,500 to 12,900 metric tons annually.sushi train franchise informationBen Shannahan runs The Fish Depot in downtown St. John’s, Newfoundland, one of the world’s ancient fishing meccas.sushi grade fish long island

Shannahan offers a wide variety of fish and seafood at his shop, but if you ask him how many of his customers ask for certified organic seafood, he has a simple answer. “Not one person in 10 years.”That’s because organic seafood is new territory, even here in Newfoundland, where seafood farmer Laura Halfyard grew the first crop of certified organic mussels in North America.Trying to certify seafood from the ocean is not as straightforward as say, certifying organic beef. learn to make sushi edmontonSo the billion-dollar question is: in the ocean, what does “organic” actually mean?“sushi for delivery manilaYou are guaranteeing the traceability of that product, so the consumer knows everything from where we collect the seed, right to the market,” Halfyard said.buy japanese tableware london

In order to meet Canada’s organic standard, she said, mussel farmers test the water and the ocean floor. To seed the mussels, they use biodegradable materials like cotton, instead of nylon, and they can’t use packing materials like styrofoam, which damage the environment.sushi grade fish new york cityBut once they’re harvested, most of these Canadian certified organic mussels end up in one country.“Seventy or 80 percent of it goes to the U.S.,” Halfyard said. These are fresh mussels, which means they’re on a truck and sold at markets in Boston or other cities within 24 — or maximum 48 — hours.So these mussels are often labeled organic. But what they aren’t labeled is "USDA Organic." Patty Lovera is the assistant director of Food and Water Watch, and she said the reason is simple: “We don’t have standards yet for organic seafood products.”Lovera said that while the U.S. has been debating organic seafood standards for 10 years, American stores have been selling organic fish from every other part of the world.

And according to the USDA, that’s left the U.S. playing catch up.The White House is set to review draft standards later this year. But there’s still one major hold up: farmed salmon.“We have real concerns about whether we can have organic standards for salmon,” Lovera said. And her group, like many environmental watchdogs, believes that the organic label and the ocean are simply incompatible. They don’t think any ocean-held seafood should ever be labeled organic.Environmentalists are concerned that countries like Canada and Norway can label their products organic while still using medicine and chemicals to treat organic fish like salmon, albeit in restricted amounts. They’ve also raised concerns that farmed salmon can escape from their ocean pens and carry disease that will infect wild fish. Canada excludes wild fish from its organic standards because its food source can’t be traced.Lovera said U.S. organic seafood standards when it eventually comes about will likely look a lot like Canada’s.