The appeal of expensive fish such as Bluefin otoro and fugu lies in their rarity and luxurious taste. Factors influencing fish pricing include scarcity, cultural significance, fishing difficulty, and thrill associated with consumption. Some species, such as the Bluefin tuna and Beluga sturgeon, face strict regulations due to overfishing and legal restrictions. Chef Shin Yamaoka emphasizes the importance of relationships in sourcing these rare fish for upscale dining, highlighting that high-quality fish cannot be found at regular supermarkets, especially for sushi and omakase dishes.
"Some fish, like the Bluefin tuna, spend years reaching maturity; others, like the king salmon, are strictly monitored for overfishing, and the Beluga sturgeon is now so rare that it's illegal to eat it within the U.S."
"It's all about building connections and relationships ... When you have strong ties, suppliers will treat you well and make sure you get the best fish."
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