64. Sushi Fish
Summary
This episode explores the complex economics behind sushi, tracing its evolution from street food to luxury item. Host Zachary Crockett interviews chef David Utterback and author Sasha Eisenberg about the high-stakes supply chain, including bluefin tuna auctions and distribution challenges. The discussion highlights how restaurants balance expensive premium fish with cheaper rolls to remain profitable.
Topics discussed
Introduction: Sushi in Middle America and the supply chain challenge
History of sushi: From street food to global luxury
The high-stakes journey of bluefin tuna from ocean to auction
Inside Tokyo's Toyosu Market tuna auction
US distribution: Yama Seafood and the volatility of fish prices
Grading, cutting, and the economics of tuna parts
Logistics of delivery and the profitability of sushi rolls
Sourcing specialty fish for restaurants in landlocked regions
How rolls subsidize premium fish and the modern miracle of logistics
Credits and sponsor advertisements
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