In Mixed Catch, NF Senior Editor Linc Bedrosian spotlights a wide range of commercial fishing-related news items from coast to coast.
Tuesday, 14 April 2009
The tuna auction at Tokyo's historic Tsukiji seafood market has become a top tourist attraction for foreigners, according to an Associated Press story that appeared in the Asbury Park (N.J.) Press. In fact, it's become so popular, auction officials actually had to suspend tours of the pre-dawn tuna auctions for a few weeks. It seems the tourists were getting a little unruly — apparently to the point where people were licking the tuna.
As syndicated humor columnist Dave Barry would say, I am not making this up.
Mind you, I enjoy tuna as much as the next guy (unless it is in a noodle casserole). Grilled tuna steaks? Yum. If I'm at a sushi bar, I'm all over the tuna sushi roll. And I consider a nice tuna sandwich and a bottle of orange soda one of life's great simple pleasures.
Still, I have not been so moved by tuna that I have felt compelled to lick it. Not even when I'm on vacation.
Alas, the incident is only mentioned in passing, so I cannot gauge the depth of this particular problem. But it raises many questions, such as:
• Was the licking an isolated incident or were there repeated offenses? If you are caught licking a tuna, is jail time involved? Can tourists be deported because of it?
• Are there support groups for recovering tuna lickers?
• The auction displays hundreds of frozen tuna; has anyone attempting to lick one found to their dismay that their tongue has frozen to the unfortunate tuna?
The good news is that the auction is again open to tourists. All auction officials ask is that the tourists keep a civil tongue in their heads.
National Fisherman Live: 9/23/14
In this episode:
'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down
The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.
The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.