MovieChat Forums > Jiro Dreams of Sushi (2012) Discussion > Ecology and the Sushi Chef

Ecology and the Sushi Chef

posted 9 years ago by blakkdog
1 reply | jump to latest

It was interesting to hear both Jiro and his son talking about the depletion of fish in sushi over the course of their life times and actually coming out in support of restricting fishing for certain specifies (specifically tuna). I always assumed the people in the industry were all about limiting restrictions as much as possible so that they could have access to fish they know sell well without having to charge enormous amounts of money for it. The look on Jiro's face when he said you can replace clams and certain other items, but when the tuna goes away... what do we do? Ive often wondered this myself. What will the sushi industry look like in 50 years? We simply cannot sustain devouring the worlds stock of Bluefin Tuna at the rate we are now. But its so delicious and SO integral to good sushi. Whats our alternative?

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Using words to describe art is like using a screw driver to cut roast beef.

[–] Emma_S_Elisabet 8 years ago

I saw it today, and I loved the part when he spoke about the ecology. I think that to a certain extent the kind of fish has to be adjusted to what is regionally healthy. I also think that animals, produce, food has been mishandled for a long time. We humans need to learn balance and think seasonally and regionally to not *beep* it all up.