This is a detailed exploration of several aspects of fish and seafood markets in Japan. It begins with a description of the Ishinomaki fish market, which holds the Guinness World Record for being the longest fish market at 875 meters. The narrator highlights the modern facilities and the variety of fish and seafood available due to the unique Toco region's privileged waters.
The video then transitions to the auction process, where fish are classified, auctioned, and distributed to buyers, including details about the use of tablets for tracking fish data. The narrator also mentions specific fish and seafood types, such as tuna, soles, mantis shrimp, crabs, and more, commonly used for sushi.
The video shifts to a fish processing plant, showcasing the filleting process and advanced freezing technology, which allows for the preservation of fish quality. It emphasizes the potential for exporting these high-quality products.
Next, the focus shifts to an airport restaurant, demonstrating how previously frozen fish can maintain its quality when prepared as sushi. The narrator enjoys sushi made from frozen fish, emphasizing the difficulty of distinguishing it from fresh fish.
The video introduces "Fisherman Japan," a group dedicated to re-dignifying the work of fishermen and modernizing the fishing industry. The group promotes the export of high-quality fish products.
The narrator then visits the Ofunato fish and seafood market, showcasing its modern facilities, water-purification systems, and digital auction methods. The video highlights the use of tablets and advanced ice storage techniques. Various fish types, including sharks, are mentioned.
The video concludes with a visit to a boat engaged in oyster farming, explaining the aquaculture process and the use of ropes to cultivate oysters. The location's calm waters and specific conditions for oyster cultivation are also noted.
Overall, the video provides a comprehensive look into the Japanese fish and seafood industry, covering markets, processing, export potential, and oyster farming.
1. The longest fish market in the world is located in Ishinomaki, Japan, within the Miyagi prefecture. It holds the Guinness record for length, measuring 875 meters, almost 1 km .
2. The fish and seafood market in Ishinomaki has modern facilities that resemble those of a university or hospital .
3. The market is located in the Toco region, which has privileged waters due to the collision of two water currents, one quality and the other cold. This results in a variety of fish and seafood of all sizes, shapes, colors, and flavors .
4. The market auctions all types of fish, including tuna, soles, mantis shrimp, sashimi crabs, kenaji crab, salmon, and sea pineapple .
5. The sea pineapple is an invertebrate animal that is prepared much like sashimi. It has a unique flavor and texture similar to squid or octopus .
6. The fish market also includes an auction process where buyers from different companies distribute the fish to restaurants, other businesses, and even freeze and export them .
7. The buyers identify the fish they want to buy by adding a special marker with their company's name to the basket .
8. The fish are processed in a plant where the hygiene measures are very strict. The main activity is filleting, which is used a lot for sushi .
9. The fish can be perfectly frozen without losing flavor, texture, or color. This is made possible by new technologies .
10. A group of Japanese young people dedicated to re-dignifying the work of fishermen has created a brand called "Fisherman Japan" .
11. The fish are stored in water from the purified sea, and they use machinery to filter out any impurity .
12. The Ofunato fish and seafood market uses advanced methods for storing ice, such as using it as a kind of slush in their containers .
13. They use tablets for the auction process, which replaces the traditional paper and pencil method .
14. The waters in the Ofunato area are very privileged, resulting in a variety of fish, including sharks .
15. The oyster farming process in Numazu involves a three-stage process that takes three years to complete. The oysters are bathed with hot water at 70 degrees to improve their firmness and texture .
16. The oysters are collected and eaten fresh, bringing their own natural salt .