
The Sushi Economy, Globalization and the making of a modern delicacy.
Sasha Issenberg (2007)
Reviewed by Marc C. Bosse
Cross-posted from tiltyhouse.
The year is 1970 in Prince Edward Island. After struggling for many hours you have hauled in a prize fish; a 140kg Atlantic blue-fin tuna. After posing for the ritual trophy photograph on the wharf you bid the charter captain good day and more often than not never see the fish again.
If it was convenient the large blue-fin will be brought to a cannery where it would be purchased for cents on the kilogram. If it was not convenient a local earth moving contractor will likely bury it in the landfill. In all likelihood little, if any, of the tuna would ever be eaten.
In 1972 an aeroplane freighted PEI bluefin tuna sold for 40 dollars per kilogram at the Tsukiji fish market in Tokyo. This rapid change in value was a result in the globalization of trade and changes in Japanese taste since the end of World War II.

神経衰弱(shinkeisuijaku)” in Japanese. I didn’t get a chance to look it up until recently, but when I did, I almost fell out of my chair. I asked her again about the name. I asked why it was translated into “Nervous Breakdown.” She couldn’t give me an answer.






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