Event

SUSHI: THE GLOBAL CATCH

Live via Skype: Filmmaker MARK HALL

LET'S EAT! FOOD ON FILM Co-Presented by Slow Food Huntington
Sponsored by Bottles & Cases

At this moment there are at least a half dozen sushi restaurants in Huntington. Yum.Many supermarkets, even Costco, offer take home sushi. Over the past decade,sushi has entered into the mainstream of U.S. cuisine. Other parts of the world, China and India, are also developing the taste for raw fish. It's wonderful for many gourmands, but as Mark Hall's clear, vivid film documents, it has lethal impact on some species of fish which, in turn, impacts the ecology of the oceans and the planet.
In the first part of Hall's documentary we watch master sushi chefstraining includes two years of learning to prepare rice and two years of learning to cut vegetables before being allowed to cut fish-prepare Blue Fin Tuna sushi. Blue Fin Tuna is the preferred
delight of gourmet sushi lovers. The fish itself swims at the top of the ocean food chain. Mature adults can weigh over 1,500 lbs. Recently one Blue Fin sold for $400,000. Small wonder Blue Fin Tuna are being fished to near extinction. Over 80% of the Atlantic Blue Fin have been harvested which impacts the Atlantic ecological system. The Asian and Mediterranean Blue Fin are also endangered. Don't think, however, that Sushi: The Global Catch advocates banning sushi
consumption. No, it calls for making sushi sustainable. By conscious choices of the fish in sushi and new methods of ranching fish.
In fact, some renowned sushi chefs are lending their support for the sustainable sushi movement. This film offers ways we can all enjoy this delicacy and preserve the ocean. -Marty Haas (USA, 2012, 75 min., color, Blu-ray / Director: Mark Hall) Sushi is more popular than ever, especially Blue Fin Tuna, but that fish and other favorites are in danger of being over-fished to extinction. This new film explores how we can all enjoy this delicacy and preserve the ocean