Word: sashimi
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Dates: during 2000-2009
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...soups, sides, and noodle dishes, all at attractive prices. The four of us at my table ordered a couple rounds of steamed chicken dumplings, summer rolls, a beef shabu dinner with rice vermicelli, a pork dinner with udon, a noodle dish called simply Yum Yum, and two orders of sashimi. Things were looking up, we were excited, and then the waitress returned to say that they were out of sashimi. Totally. All of it. Shabu Square has only been open for a few weeks, but its owners also run Spice Thai and 9 Tastes, plus another Thai restaurant in Boston...
...drinker's dollar with increasingly imaginative food - and the global trend toward smokeless venues is creating pleasant environments in which to savor it. In Singapore, a cluster of gastrobars, as they're called, are becoming dining destinations in their own right, dishing out the likes of o-toro sashimi and Boston lobster to famished partygoers...
...Southern bluefin is the good stuff - it's the ultimate sashimi. Left alone, the tuna lives to 40 and can reach more than 2 m and 200 kg. But it hasn't been left alone. While it can hit speeds of 70 km/h and dive deeper than 500 m, the path of its annual migration, from Indonesia into the waters of southern Australia, is well known to fishing fleets. And since it starts spawning only after nine years and is usually caught much younger, southern bluefin hasn't reproduced enough to repopulate. In the 1960s fishers took 80,000 tons...
...over 5,000 tons, towing it slowly into the port, and holding it there in pens to be fattened on pilchards and anchovies for a few months. Profits surged as the weight of the average fish doubled to over 32 kg, and links were forged with the lucrative Japanese sashimi trade...
...that drive down tuna prices? With demand for sashimi-grade fish in Japan at about 500,000 tons a year, Stehr insists Clean Seas won't flood the market. In fact, Japan may not be the market Stehr is aiming for, at least initially. Since tuna grow at less than 1 kg a month, stock next year would likely be only around 7 kg, too small for many of Japan's sashimi buyers. Stehr thinks the Japanese may still want the smaller fish, but sees the U.S., China and Europe as alternative markets. Growing global demand will drive up prices...