I accompanied Carl Ishizaki, head chef at Sushi Sho in Stockholm, on a dawn trip to the London fish market. “The firmness of flesh is a sign of freshness,” he says. “If recently caught, it has rigamortis so it should be firm.”
The fish market in Male, the uber-congested capital city of the Maldives, is full of groupers, sea bass, red snappers, dolphin fish, and barracuda—but the real draw is the fresh skipjack and yellowfin tuna.
Wuhan have been selling shrimp balls that are made from the most unsavory of seafood, processed in pretty much the most nauseating way possible.
As the world’s most famous fish market prepares to close, concerns are emerging regarding the resident “ninja” rat population which has been inhabiting the market for decades.
Kiyoshi Kimura, owner of Sushi Zanmai restaurant chain, placed a whopping 14 million yen ($117,000) winning bid on a 440-pound fish, which comes out to about $265 per pound.