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How A 600 Pound Tunafish Sells For $3 Million At The Largest Fish Market In The World | Big Business - YouTube
Channel: Business Insider
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this bluefin tuna is 363 pounds
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it's known as the king of sushi in japan
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for its color
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and texture some of the highest quality
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bluefin are auctioned for millions of
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dollars at the toyosu market
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in tokyo at almost 4 million square feet
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the market is a one-stop shop for fish
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from all over the world
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here tuna is sliced packaged and sold to
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high-end clientele and grocery stores
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alike
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but before it's sold experts must first
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bid on the top tier tuna
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which can go for millions in 2019
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a japanese restaurant chain paid over 3
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million dollars for a 612 pound tuna
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and at the center of this action are
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expert tuna scouters like takayuki
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shinoda
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he's a naka aroshi or intermediate
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wholesaler
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his job is to select the best tuna from
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around the world
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for his customers
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but the future of takayuki's job is in
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jeopardy
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the population of bluefin tuna is down
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97
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over the last decade which means there
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will be less of a need for naka oroshi
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like takayuki
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maguru
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for him work starts at 4 30 a.m at
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toyosu market
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there's no such thing as a normal
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business day
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octopus and squid arrive a day earlier
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fresh fish like horse mackerel and
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sardines come in before midnight
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and truckloads of tuna are dropped off
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every hour
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without that's almost
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13 million and tuna is the market's most
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popular product each day the fish make
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their way from the boat decks
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to the auction floor but it's more than
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just the type of tuna you find in a can
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there's big eye tuna ideal for sushi and
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sashimi
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yellowfin tuna perfect for grilling at
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restaurants due to its high fat content
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but most bitters are here for the
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bluefin
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between 3 and 5 a.m wholesale employees
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lay out tuna one by one
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bidders like takayuki have about 15
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minutes to evaluate dozens of fresh tuna
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before the auction begins
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sushi restaurants supermarkets and
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department stores
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all depend on nakairoshi like him
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takayuki looks at the quality and cost
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of
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any sort of nick or flesh wound can
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lower the price by thousands of dollars
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when tuna is reeled in it can wriggle
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and rise
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causing a chemical reaction in the
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muscles the movement
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speeds up decomposition and makes tuna
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sour soggy
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and less tasty
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when the bell rings the bidding begins
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a range of hand signals known as tayati
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are used to place bids
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an index finger for one and two fingers
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for two
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but whether that's eleven hundred yen a
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pound or twelve
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thousand depends on the type of fish
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being auctioned
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in just ten minutes the auction's over
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and winning bidders claim their prizes
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the tuna then makes its way from the
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auction floor to the intermediate
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wholesale building for filleting
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toyosu keeps the temperature between
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50.9 and 77 degrees fahrenheit to slow
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decomposition
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wholesalers also rely on a fleet of
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small trucks known as tade
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they zip through winding corridors to
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minimize how long the fish are exposed
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to air
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body
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to move the heavy tuna onto the cutting
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table
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to prepare the tuna for cutting first
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they wash it then remove the ice
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care about two things when it comes to
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raw
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it's then brought inside the shop where
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it's divided in fillet
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customers show up early to get the first
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pick
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foreign
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customers have relied on the market's
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high quality fish products for decades
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before the market moved to its new
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location and was renamed toyotu
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it was known as the tsukiji market
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was the epicenter of seafood its success
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spurred demand for
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all types of fish fishing for bluefin
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tuna in the western atlantic
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rose by over two thousand percent in
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1970
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but it was difficult for the market to
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keep up
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with
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meanwhile japanese tuna consumption was
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growing significantly
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japan has since placed a quota on the
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number of bluefin tuna caught
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but it's a double-edged sword for
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wholesalers like takayuki
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foreign
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