Reports of shortages of tuna have spurred my latest article about the issue. We go where sushi tuna starts: at the world's biggest seafood market in Tokyo.
While the Japanese consume more than three-quarters of the world's top-grade tuna (bluefin), the rest of the world has been eating its way towards supremacy. Japanese sushi chefs are now re-thinking how they'll adjust their sushi offerings in order to preserve tuna stocks. Take a peek at my Tale of Tuna.
