F&W Taste Test: Best Caramel Sauces Editor's Choice: F&W's 10 Best Dessert Recipes of 2015 The Best New Gift for Gin Drinkers The Baller Way to Travel to Pebble Beach Food & Wine Now You Can Buy The Meatball Shop’s Awesome Tomato Sauce Top 10 Food Products of 2012 Bid Now in MOFAD’s Epic Online Auction Editor Picks: Top 5 Coffee Splurges of 2012 These Ultra-Cool EVERCUT Knives Will Stay Sharp for 25 Years Best Super Bowl Drinks, or How to Hide in the Kitchen Eating Nachos and Lighting Fruit on Fire to Avoid Football Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning. Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning. One of America’s top suppliers of pristine, meant-to-be-eaten-raw fish is now selling directly to consumers. Until now, seafood from the Honolulu Fish Company went only to top restaurants like Michael White’s Marea.

For years, chefs have prized the company’s wild, line-caught fish (all of which comes from Hawaii) for its smooth, buttery texture and glassy, shimmering appearance, as well as its amazing flavor. It’s all sashimi-grade, which (though the term isn’t regulated by law) connotes a specific, labor-intensive way of processing and preparing the fish for raw consumption. One of the prime offerings is rich, steak-red ahi tuna (which is, by the way, sustainable), but the company also sells lesser-known varieties that are rarely seen on the mainland. Fish like ono (a.k.a. wahoo), opah and kajiki (Hawaiian blue marlin) are less pricey than tuna but just as incredible, served raw as sashimi or poke, a classic Hawaiian dish of marinated raw fish. This amazing fish isn’t cheap—it starts at around $100 for three pounds—but shipping is included and it arrives in specially designed packaging that reflects heat. Related: 13 Recipes for Whole Fish26 Healthy Fish Recipes18 Gifts for the Advanced Home Cook

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Our "Dry Boat" scallops have no moisture added. Ready to eat!4 lbs. of Smoked ScallopsFREE FedEx Shipping.Sweet cherry wood smoked. Makes an elegant appetizer. Bulk Pack Savings!8 lbs. of Alaska True Cod FilletsFREE FedEx Shipping.Fresh from our boats! yo sushi menu pdfAlaska True Cod is the best 'fish 'n chip' fish.buy sushi cat plushieScarlet Snapper One of the best tasting white fish you'll ever have. sakae sushi menu malaysia8 oz. fillets, boneless, skin-on. genki sushi menu wilmington ncIn 2013, Kiyoshi Kimura, the owner of a Japanese sushi restaurant chain, paid $1.76 million for the first bluefin at Tsukiji, which weighed 489 pounds. jiro dreams of sushi clip

Kimura had paid $736,000—a world-record price at the time—for the first tuna of 2012. That fish weighed 593 pounds. It's no surprise, then, that journalists were steeling themselves for what was sure to come on January 4, 2014: If the past decade's trend in pricing continued, this year's first tuna would surely fetch more than a million dollars. sushi los angeles zagatBut the Tsukiji fish market bucked tradition this weekend and sold its first tuna to Kimura, yet again, for a mere $70,000. jiro dreams of sushi amazonThat's still way more money than most bluefin go for in Japan. But compared to what everyone was expecting—an extravagant sum to start off the new year and remind us that these are the most prized fish in the sea—that's one crazy cheap tuna. Although the significance of the almost-$2 million tuna in 2013 was recognized worldwide, not everyone agreed on what that said about the actual value of global tuna stocks.

It was tempting to see the price surge as a function of the fish's rarity, but then why weren't restaurants raising the prices of the bluefin dishes on their menus?Andrew David Thaler, who writes about the ocean on his blog Southern Fried Science, had this to say about the many factors at play in the Tsukiji auction last January: I’m certain that we’ll see this number presented as an argument against bluefin tuna fishing, as an example of an industry out-of-control, and as a symbol of how ruthlessly we'll hunt the last few members of a species to put on our dinner plates. These issues are reflected in the tuna market, but I want to urge caution in drawing too many conclusions from this record breaking number. There are several issues in play at the first tuna auction of the year, and only some of them relate to the tuna fishery. Among the patrons of the Tsukiji fish auction, it is considered an honor to buy the first bluefin of the new years, and bidding wars reflect this fight for status.

The massive international headlines that follow the purchase of such a fish is free advertising for the winner. As many auction-goers know, landing a high, early win is a way of marking your territory and letting your competitors know that you have the bankroll to push them out of a bidding war. If $1.8 million is actually what this fish is worth to the consumer, it would sell for a hefty $345 at the dinner table, minimum. The owner, Kiyoshi Kimura, reports that the tuna will be sold at a huge loss–about $4.60 per serving. All three species of bluefin tuna are currently overfished, and over the last few years attempts to protect bluefin tuna have been thwarted by fishing interests in Japan, New Zealand, the United States, and Mediterranean countries, among others. While this record breaking sale should serve a clarion call for increased scrutiny of the global tuna trade, it does not accurately reflect the market value of the fish. What should we make of the dramatic nosedive in bluefin bidding at this year's auction?

To answer that, we need to understand how this species rose to such prestige in the first place.  In the 1960s, no one wanted bluefin. In the United States, the fish sold for pennies per pound, and it was usually ground up for cat food. Japan fished for it, but few people there liked the bluefin's bloody, fatty meat. Then sushi bars started cropping up in America, and Americans developed a taste for toro—the prime meat of the bluefin's belly. By the 1970s, the Japanese had also developed a taste for bluefin. All of a sudden, bluefin was one of the most sought-after fish not only by Japanese fishermen but also by American and Canadian ones. According to the International Union for Conservation of Nature, between 1970 and 1990 fishing for bluefin in the Western Atlantic increased by more than 2,000 percent. The average price paid to Atlantic fishermen for bluefin exported to Japan rose by 10,000 percent. And it was mostly all being exported to Japan. Even today, a bluefin caught off the coast of New Hampshire will be shipped off to Tokyo before ending up on sushi plates somewhere else.