Sushi: The Global Catch 2012 UNRATED

Amazon Instant Video

(4) IMDb 6.5/10
Available in HD

In this meticulously researched documentary, filmmaker Mark Hall traces the origins of sushi in Japan to its status today as a cuisine that has spawned a lucrative worldwide industry. This explosion in demand for sushi over the past 30 years has brought with it problems of its own, as fish stocks have steadily depleted, threatening the balance of the ocean's ecosystems.

Runtime:
1 hour 15 minutes

Available in HD on supported devices.

Sushi: The Global Catch

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Product Details

Genres Documentary
Director Mark Hall
Studio Kino International
MPAA rating Unrated
Rental rights 24 hour viewing period. Details
Purchase rights Stream instantly and download to 2 locations Details
Format Amazon Instant Video (streaming online video and digital download)

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2 of 2 people found the following review helpful By Carlos E. Velasquez on December 10, 2013
Format: DVD
Ever since the release “The Cove,” I believe that there has been an increase of awareness about the mismanagement of our oceans resources, a response that is both commendable and remarkable. We need more of this type of work, so it is gratifying that Mark S. Hall made the very necessary and unforgettable “Sushi – The Global Catch,” under the umbrella of Alive Mind Cinema and Kino Lorber, among others.

The documentary begins at the end, so to speak. The filmmakers take us to several Sushi restaurants in Japan, where master sushi chefs, such as Mamaro Sugiyama (Sushiko restaurant, opened since 1885) and Yasuharo Ida (Sushi Iwa restaurant) are interviewed and tell us about the history of sushi and what makes a great sushi chef. In addition, there are interviews with Kazuo Nazaki, who has a knife shop in Tokyo, and who sells traditional knives for sushi shops. From there we are taken to the famous Tjukiji Market, in Tokyo, which is the largest fish market in the world. We are presented interviews with Makoto Nozue and Hiroyasu Itoh, two experts – or dealers --on tuna fisheries and pricing, who know how to evaluate the price of each specimen based on certain characteristics, such as the condition of the eyes. One tuna fish can reach the price of $400,000!! Itoh says that his company sold 109,565 tons of tuna in 2008. From then on, tuna – specifically Blue-fin tuna -- becomes the subject of the film, as this fish is the most exploited in the oceans, with a 60 to 80% reduction of its population worldwide.

After discussing the final destination and use of tuna in the sushi world, we are then introduced to some experts on tuna ecological preservation.
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1 of 1 people found the following review helpful By Ellen Killinger on September 19, 2013
Format: DVD Verified Purchase
If you eat sushi, then please watch this documentary! A lot of facts about the industry and
how we are eating all the "good" fish! Very well put together!
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Format: DVD Verified Purchase
very informative doco, especially like the information on Port Lincoln
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Format: DVD
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"[This documentary] is both a love letter to the cuisine and an alarm bell to the [sushi] industry. If we are to save the art of sushi, we must adopt more environmmentally conscious and responsible practices throughout the industry.

The oceans are in crises and it is imperative that we find a way to rekindle the honor and reverance that first inspired the creation of this unique delicacy.

The importance of this [documentary] cannot be overstated."

The above comes from an extra to this very informative and visually-pleasing documentary about the sushi industry.

What is suchi? It is a Japanese dish consisting of small cakes of cold cooked rice flavored with vinegar and garnished with strips of raw or cooked fish (usually Bluefish tuna), vegetables, etc. Its popularity has exploded and it has become a popular dish around the world.

There is no narration. The comments (either spoken or in subtitles) supplied by the people in this film is what drives it.

This documntary looks at such things as:

(1) tuna (2) suchi a-go-go (a popular restaurant) (3) fishermen (4) sustainability (5) farmed fish (6) Bluefin problems and (7) ocean ecosystems.

Finally, this DVD (the one released in 2012) has three extras.

In conclusion, this is an eye-opening documentary which poses some important questions that all suchi lovers in particular and seafood lovers in general should give thought too before placing their next order!!

(2011; 1 hr, 10 min excluding end credits; 10 chapters; full screen)

<<Stephen Pletko, London, Ontario, Canada>>

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