I know this is r/sushi, but I thought many of you might want to see this.
This area of Toyosu is not open to the public, only to fish vendors and buyers. I took a tour of Toyosu’s wholesale area, tuna area, and my main distributor’s processing facilities. I also got to take a tour of my farmed fish vendor’s facility in Narita, which is located right next to the airport.
This is the live fish holding area. Most of these fish are held live until killed via ikejime before processing and shipping. The place is MASSIVE.
by Primary-Potential-55
4 Comments
it kind of reminds me of my late-80’s days in the wholesale end of freshwater tropical fish.
I swear my toes are still wrinkled!
Can anyone do this tour or is it for commercial customers?
Spill the team on Uni/Tuna auction tags!
What does #1 tuna mean? What does #1 uni mean? How much better is #1 Daisen than un-numbered Daisen?
The nerds demand to know!
Can you clarify the use of ikejime?
I sometimes order fish from Japan, and often they have the telltale hole in the head and are bles from the process. But there is no hole for inserting the shinkei wire, and no tail cut off so you can run water through the spine.
Which process specifically indicates “ikejime” in the production sense on this scale?