Thin fish, small catches: can Japan's sushi culture survive climate crisis?

There is little at Shiogama seafood market to suggest that Japanese consumers could one day be deprived of their favourite seafood  from giant crab's legs simmering in a winter nabe hotpot to spheres of salmon roe resting on a bed of rice wrapped in nori seaweed.Stalls heave with huge sides of bluefin tuna, expertly transformed into more manageable portions by knife-wielding workers, while early-morning shoppers pause to inspect boxes of squid, flounder and sea pineapples landed only hours earlier.

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