National Fisherman

Mixed Catch 

lincIn Mixed Catch, NF Senior Editor Linc Bedrosian spotlights a wide range of commercial fishing-related news items from coast to coast.

They say you can't put a price on happiness. But Kiyoshi Kimura, president of Japan's Sushi-Zanmai restaurant chain, has given it a shot.

Kimura was the winning bidder for a 488-pound bluefin tuna, caught off Japan's northern city of Oma, in the first auction of 2013 at Japan's famed Tsukiji fish market, ponying up a record-setting $1.8 million for the privilege.

In the process, he shattered his own record, which he set last year, purchasing a 593-pound bluefin caught off northeastern Japan, for a mere $736,000. That 2012 purchase sailed past the previous record set in 2011, when a 754-pound bluefin was claimed for $396,000.

"I wanted to meet expectations of my customers who said they wanted to eat Japan's best tuna," Kimura told the Jiji Press. No doubt. The country consumes three-quarters of the world's bluefin catch.

But Kimura wants to do more than satisfy consumer demand for bluefin. "With this good tuna," Kimura added, "I hope to cheer up Japan."

Kimura also sought to boost morale last year after the devastating March 2011 tsunami. He stated last year that he couldn't let a bluefin caught in Japanese waters be sold to another country.

Normally, based on the purchase price, a single slice of bluefin sushi would cost a diner about $342, or 30,000 yen. However, Kimura reportedly plans to sell slices at a much more affordable price of $5 a slice.

That substantial a price reduction should make bluefin tuna lovers in Japan very happy indeed.

National Fisherman Live

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

 

Inside the Industry

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.

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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.

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