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TOKYO — Two sushi bar owners paid more than $100,000 for a Japanese bluefin tuna at a Tokyo fish auction Monday, several times the average price and the highest in nearly a decade, market officials said.
The 282-pound (128-kilogram) premium tuna caught off the northern coast of Oma fetched 9.63 million yen ($104,700), the highest since 2001, when another Japanese bluefin tuna brought an all-time record of 20 million yen, market official Takashi Yoshida said.
Yoshida said the extravagant purchase — about $370 per pound ($817 per kilogram) — went to a Hong Kong sushi bar owner and his Japanese competitor who reached a peaceful settlement to share the big fish. The Hong Kong buyer also paid the highest price at last year's new year event at Tokyo's Tsukiji market, the world's largest fish seller, which holds near-daily auctions.
A slightly bigger imported bluefin caught off the eastern United States sold for 1.42 million yen ($15,400) in Monday's auction.
"It was the best tuna of the day, but the price shot up because of the shortage of domestic bluefin," Yoshida said, citing rough weather at the end of December. Buyers vied for only three Oma bluefin tuna Monday, compared to 41 last year.
Typical tuna prices at Tokyo fish markets are less than $25 per pound ($55 per kilogram). But bluefin tuna is considered by gourmets to be the best, and when sliced up into small pieces and served on rice it goes for very high prices in restaurants.
Premium fish — sometimes sliced up while the customers watch — also have advertising value, underscoring a restaurant's quality, like a rare wine.
Due to growing concerns over the impact of commercial fishing on the bluefin variety's survival, members of international tuna conservation organizations, including Japan, have agreed to cut their bluefin catch quota for 2009 by 20 percent to 22,000 tons.
© 2009 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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- Mari Yamaguchi's Column, All of Newsvine
- Groups: Sweeter Fennel
- Regions: China , United States , Japan , Hong Kong, Tokyo
- Public Discussion (32)
- Sweeter Fennel
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{"commentId":4668170,"authorDomain":"patter1"}
At $370 per pound, whales might be priced off the menu. Shark fin will probably still be around since only the fins are harvested and the rest of the living animal is thrown back.
{"commentId":4668170,"threadId":"460915","contentId":"2274993","authorDomain":"patter1"}
- 1 vote
#1 - Mon Jan 5, 2009 9:12 AM EST{"commentId":4668540,"authorDomain":"janicegrounds"}
The rest of the living animal is thrown back and dies after the fin is cut off. There is a 'shortage' of domestic blue fin tuna - wow wonder why that would be...Overfishing is wiping out populations of many species. All of the aphodisiac BS by Asian medicine with bear bile, tiger urine, rhino tusk - just makes me sick.
{"commentId":4668540,"threadId":"460915","contentId":"2274993","authorDomain":"janicegrounds"}
- 3 votes
{"commentId":4668700,"authorDomain":"jensvoeckler"}
........its got nothin on prime bluefin.
{"commentId":4668700,"threadId":"460915","contentId":"2274993","authorDomain":"jensvoeckler"}
{"commentId":4669267,"authorDomain":"eric24"}
People blow the most rediculous amount of money on the dumbest stuff.....
{"commentId":4669267,"threadId":"460915","contentId":"2274993","authorDomain":"eric24"}
{"commentId":4669628,"authorDomain":"DrKnow"}
Do sharks regenerated the fins?
{"commentId":4669628,"threadId":"460915","contentId":"2274993","authorDomain":"DrKnow"}
{"commentId":4669856,"authorDomain":"tyroanee"}
Absolutely NOT... They are caught on a long line to be reeled in, dorsals cut off and while they are still very much alive, tossed back in to the ocean....
where they are un-able to navigate the waters anymore and slip to the bottom of the ocean...We are talking thousands of sharks DAILY, by commercial fisheries.
Please Do Not Eat Fin Soup
{"commentId":4669856,"threadId":"460915","contentId":"2274993","authorDomain":"tyroanee"}
- 2 votes
{"commentId":4669865,"authorDomain":"quinnwr"}
No, Know. DYHAF is right. They die.
{"commentId":4669865,"threadId":"460915","contentId":"2274993","authorDomain":"quinnwr"}
- 2 votes
{"commentId":4669899,"authorDomain":"sgreenway"}
Do sharks regenerated the fins?
You're kidding, right?
{"commentId":4669899,"threadId":"460915","contentId":"2274993","authorDomain":"sgreenway"}
- 1 vote
{"commentId":4669945,"authorDomain":"DrKnow"}
It was a sarcastic question for the person that seemed to think there would an endless supply of shark fins.
{"commentId":4669945,"threadId":"460915","contentId":"2274993","authorDomain":"DrKnow"}
- 1 vote
{"commentId":4669970,"authorDomain":"tyroanee"}
Sorry.... (~:
{"commentId":4669970,"threadId":"460915","contentId":"2274993","authorDomain":"tyroanee"}
- 1 vote
{"commentId":4673203,"authorDomain":"gregziglar"}
I didn't know this was happening to sharks. It's disgusting.
I've never eaten fin soup, and certainly won't now.
{"commentId":4673203,"threadId":"460915","contentId":"2274993","authorDomain":"gregziglar"}
- 1 vote
{"commentId":4677687,"authorDomain":"adventurebooks"}
The exceptional grey sheen of the fish is a byproduct of the mercury ingestion process...(laughs)
{"commentId":4677687,"threadId":"460915","contentId":"2274993","authorDomain":"adventurebooks"}
- 2 votes
{"commentId":4678750,"authorDomain":"tyroanee"}
emmm gonna go out fishinthis weekend and get me some of them mercury infested fish...Yummmmmmmmmmy
Make you sick doesn't Robert... the fish are not even fit for pregnant women to eat more that twice a week... and nobody is concerned.........oops, I'm off topic, I gotta go!
{"commentId":4678750,"threadId":"460915","contentId":"2274993","authorDomain":"tyroanee"}
- 1 vote
{"commentId":4668187,"authorDomain":"mikesifeldeen"}
Christ, that thing is huge.
...
(That's what she said.)
{"commentId":4668187,"threadId":"460915","contentId":"2274993","authorDomain":"mikesifeldeen"}
- 2 votes
#2 - Mon Jan 5, 2009 9:14 AM EST{"commentId":4670097,"authorDomain":"quinnwr"}
{"commentId":4670674,"authorDomain":"shanman56"}
I've landed one that was 700# @ 9 feet long, lost one over 12 feet (about 1200 pounds) and have seen them over 15 feet and almost 1800 pounds.
{"commentId":4670674,"threadId":"460915","contentId":"2274993","authorDomain":"shanman56"}
- 1 vote
{"commentId":4674641,"authorDomain":"quinnwr"}
Where? Those are monsters, love to see them in person, I've only been around the smaller Yellowfin.
{"commentId":4674641,"threadId":"460915","contentId":"2274993","authorDomain":"quinnwr"}
- 1 vote
{"commentId":4681911,"authorDomain":"shanman56"}
I caught mine (and have seen many there) in a place called "the Mud Hole" off the coast of RI. They stay from May til early October there.
{"commentId":4681911,"threadId":"460915","contentId":"2274993","authorDomain":"shanman56"}
- 1 vote
{"commentId":4668207,"authorDomain":"basseq"}
Mmm... I'd like some of that fish.
{"commentId":4668207,"threadId":"460915","contentId":"2274993","authorDomain":"basseq"}
- 1 vote
#3 - Mon Jan 5, 2009 9:17 AM EST{"commentId":4668211,"authorDomain":"BlueLeftHand"}
Sorry, Charlie!
{"commentId":4668211,"threadId":"460915","contentId":"2274993","authorDomain":"BlueLeftHand"}
- 1 vote
#4 - Mon Jan 5, 2009 9:17 AM EST{"commentId":4668618,"authorDomain":"jphelps"}
Still tastes like Bumble Bee from the can!!
{"commentId":4668618,"threadId":"460915","contentId":"2274993","authorDomain":"jphelps"}
#5 - Mon Jan 5, 2009 10:03 AM EST{"commentId":4669345,"authorDomain":"basseq"}
It does not.
{"commentId":4669345,"threadId":"460915","contentId":"2274993","authorDomain":"basseq"}
- 1 vote
{"commentId":4669647,"authorDomain":"DrKnow"}
Huge difference between cooked albacore (Bumble Bee) and fresh bluefin on perfect sushi rice.
{"commentId":4669647,"threadId":"460915","contentId":"2274993","authorDomain":"DrKnow"}
- 1 vote
{"commentId":4668994,"authorDomain":"fr-andrei"}
jsut testing the system. sorry about that...
{"commentId":4668994,"threadId":"460915","contentId":"2274993","authorDomain":"fr-andrei"}
#6 - Mon Jan 5, 2009 10:41 AM EST{"commentId":4669335,"authorDomain":"bernhardmeck"}
Luckiliy those of us who can't TASTE the difference, don't have to PAY the difference... where my spam at?
{"commentId":4669335,"threadId":"460915","contentId":"2274993","authorDomain":"bernhardmeck"}
- 1 vote
#7 - Mon Jan 5, 2009 11:13 AM EST{"commentId":4669395,"authorDomain":"babin"}
Love sushi. I dropped $230 on it during dinner last week. Tasty!!!
{"commentId":4669395,"threadId":"460915","contentId":"2274993","authorDomain":"babin"}
- 1 vote
#8 - Mon Jan 5, 2009 11:19 AM EST{"commentId":4669604,"authorDomain":"roybatty"}
No bailouts for Sushi bars!
{"commentId":4669604,"threadId":"460915","contentId":"2274993","authorDomain":"roybatty"}
- 1 vote
#9 - Mon Jan 5, 2009 11:38 AM EST{"commentId":4680622,"authorDomain":"markesanchez-marke"}
They don't need bail outs, only their customers after eating in them.
{"commentId":4680622,"threadId":"460915","contentId":"2274993","authorDomain":"markesanchez-marke"}
{"commentId":4669879,"authorDomain":"kk25167-1"}
Naturally the Sushi bars need not to have bailout. Both the bar owners and the customers would enjoy the dinner with much cost and taste.
{"commentId":4669879,"threadId":"460915","contentId":"2274993","authorDomain":"kk25167-1"}
#10 - Mon Jan 5, 2009 12:02 PM EST{"commentId":4669936,"authorDomain":"bernhardmeck"}
I love sushi too - but I am alarmed that Asian nations may not take the quotas too serious. The Japanese still concoct bogus claims on rightful whaling for alleged 'scientific research'. And the Chinese have an insatiable appetite for anything rare and endangered. There is a widespread disregard for rules and regulations and enough Chinese scofflaws to get whatever the Chinese consumer wants until the last specimen is gone... sad and alarming!
{"commentId":4669936,"threadId":"460915","contentId":"2274993","authorDomain":"bernhardmeck"}
#11 - Mon Jan 5, 2009 12:07 PM EST{"commentId":4670017,"authorDomain":"megumigorman"}
Had whale and raw horse in Japan,both overrated but bluefin sashimi,mmmmm.Participated in the rape of the Bering Sea in the 80's,got to eat the eggs out of live female crabs,raw live scallops,just alittle snacking to keep the energy level up.A guy in Australia has figured out how to farm tuna,he will be wealthy.
{"commentId":4670017,"threadId":"460915","contentId":"2274993","authorDomain":"megumigorman"}
#12 - Mon Jan 5, 2009 12:12 PM EST{"commentId":4671508,"authorDomain":"snowfallen"}
More on the subject can be found in the recent book Bottomfeeder: An Ethical Eater's Global Search for Vanishing Seafood by Taras Grescoe.
{"commentId":4671508,"threadId":"460915","contentId":"2274993","authorDomain":"snowfallen"}
- 3 votes
#13 - Mon Jan 5, 2009 1:45 PM EST{"canLink":false,"threadId":"460915","isPrivate":false}
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