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00:12:13,714 --> 00:12:15,237
Okay.
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00:12:15,281 --> 00:12:17,718
Basically, the fish are lined up
in order of species.
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00:12:17,761 --> 00:12:20,112
Ah, you have Northern bluefins
at the front here,
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Southern bluefins behind.
5
00:12:21,982 --> 00:12:23,307
And then you'll have
big-eyed tuna.
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00:12:23,331 --> 00:12:24,419
And in the very back,
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you'll have, uh,
yellowfin on occasion.
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00:12:28,206 --> 00:12:31,296
Fish are from all over, both
Japan and the rest of the world.
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00:12:31,339 --> 00:12:33,709
Uh, we have some Italian product
over on the other side there.
10
00:12:33,733 --> 00:12:34,995
We have, some, uh,
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domestically-caught
Northern bluefin.
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00:12:37,041 --> 00:12:38,998
Uh, they're all numbered
for auction,
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00:12:39,042 --> 00:12:41,479
so they'll run from one
all the way through down
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00:12:41,522 --> 00:12:43,611
and auction
every single fish off.
15
00:12:43,655 --> 00:12:46,092
They generally arrange
the better fish first,
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00:12:46,136 --> 00:12:48,181
so the better fish are higher up
in numbers
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00:12:48,225 --> 00:12:49,791
than the lower-grade fish.
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00:12:49,835 --> 00:12:51,968
So they do some grading,
and they do some sorting.
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00:12:52,011 --> 00:12:53,272
And these are all wholesalers.
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00:12:53,316 --> 00:12:54,621
They're
intermediate wholesalers.
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They have a license to buy
on the auction here.
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00:12:57,102 --> 00:12:58,799
Uh, essentially they've come in.
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00:12:58,843 --> 00:13:00,410
They've got orders to fill.
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00:13:00,453 --> 00:13:02,064
And they're, uh...
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00:13:02,107 --> 00:13:04,936
They're looking at the fish
for both its confirmation.
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00:13:04,980 --> 00:13:07,069
They're looking
at the fat content,
27
00:13:07,112 --> 00:13:08,679
and they're looking
at the color.
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00:13:08,722 --> 00:13:11,898
And, then they'll think about
what the customer requires,
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00:13:11,942 --> 00:13:16,686
what they're likely to pay,
uh, and then bid accordingly.
30
00:13:16,729 --> 00:13:17,992
You might want to film this.
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00:13:18,035 --> 00:13:22,213
He's just taking
a piece out of the tail.
32
00:13:22,257 --> 00:13:26,390
Well, he's gonna feel
the oil content in his hands.
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00:13:26,434 --> 00:13:28,392
He'll warm up the meat sample,
34
00:13:28,436 --> 00:13:30,655
and that'll bring on
color change,
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00:13:30,699 --> 00:13:32,875
and use his light to examine it.
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00:17:27,921 --> 00:17:30,271
The thing is that
the rest of the world
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is starting to appreciate
what the Japanese appreciate,
38
00:17:33,274 --> 00:17:35,594
and they're getting a... they're
developing a taste for it.
39
00:18:02,954 --> 00:18:06,479
♪
40
00:18:06,523 --> 00:18:07,804
What started
my interest in these animals,
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first of all,
was their physiology.
42
00:18:09,742 --> 00:18:11,527
It's all built for speed.
43
00:18:11,570 --> 00:18:12,963
The natural form of the tuna
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is the most hydrodynamic form
known to man.
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00:18:19,839 --> 00:18:20,927
They're sprinters,
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00:18:20,971 --> 00:18:22,625
but they're also
marathon runners.
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00:18:22,668 --> 00:18:23,843
They're a combination.
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00:18:23,887 --> 00:18:26,497
They migrate
for thousands of miles.
49
00:18:26,541 --> 00:18:30,632
They also can swim
at very, very fast speeds.
50
00:18:30,675 --> 00:18:32,242
We used to call the bluefin tuna
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00:18:32,286 --> 00:18:35,811
the Porsche of the oceans,
because it's as fast a Porsche.
52
00:18:35,854 --> 00:18:36,918
They're as big as a Porsche.
53
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They get up to 1,500 pounds.
54
00:18:39,075 --> 00:18:40,684
And it's as expensive
as a Porsche,
55
00:18:40,728 --> 00:18:45,298
because one fish goes
for more than $100,000 US.
56
00:18:45,341 --> 00:18:47,343
There are
at least three different kinds
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00:18:47,387 --> 00:18:49,084
of bluefin tuna globally.
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00:18:49,127 --> 00:18:51,565
There's the Pacific bluefin,
the Southern bluefin,
59
00:18:51,608 --> 00:18:53,262
and the Atlantic bluefin.
60
00:18:53,306 --> 00:18:55,109
And they're quite distinct,
quite distinct populations.
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00:18:55,133 --> 00:18:56,371
They breed in different places.
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00:18:56,395 --> 00:18:59,049
The fish are a different size.
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00:18:59,093 --> 00:19:00,137
We've learned that tuna,
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such as
the Southern bluefin tuna,
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go from
the South Australia Bight
66
00:19:03,358 --> 00:19:07,014
all the way over to South Africa
and back as youngsters.
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00:19:07,057 --> 00:19:08,581
And then later in life,
they go up
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00:19:08,624 --> 00:19:11,713
the coast of Western Australia
to Java, where they spawn.
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00:19:11,757 --> 00:19:13,411
In the case
of the Northern bluefin tuna,
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00:19:13,454 --> 00:19:17,240
they'll cross the entire Pacific
from Japan to Mexico,
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00:19:17,284 --> 00:19:19,591
live off the California coast
and Mexican coast
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for three to four years,
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00:19:21,897 --> 00:19:24,683
and then they'll go back
to their spawning grounds.
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00:19:24,726 --> 00:19:27,554
So their life is one
of wandering the world's oceans,
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growing by feeding every day,
and taking many years
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00:19:30,340 --> 00:19:34,474
to get to be what we call
a giant bluefin tuna.
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00:19:34,518 --> 00:19:36,433
They actually have slots,
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00:19:36,476 --> 00:19:38,173
where their fins will slot in,
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as you can see
in the grooves there.
80
00:19:40,262 --> 00:19:41,786
And it's perfectly smooth.
81
00:19:41,829 --> 00:19:45,963
The dorsal fin has a slot here,
and it comes straight out,
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00:19:46,006 --> 00:19:51,534
so they can make themselves
completely streamlined.
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00:19:51,577 --> 00:19:53,666
They have the dark skin
on the top,
84
00:19:53,710 --> 00:19:57,757
so when fish
are looking down on them,
85
00:19:57,801 --> 00:20:00,063
it's dark,
like the dark of ocean,
86
00:20:00,106 --> 00:20:04,067
so it masks them from, uh,
predators and prey.
87
00:20:04,110 --> 00:20:05,764
And then they have
a light skin here,
88
00:20:05,808 --> 00:20:07,200
so when fish are looking up,
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00:20:07,244 --> 00:20:10,900
the sun's coming down,
it's not easy to see.
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00:20:10,943 --> 00:20:12,965
They're at the top of
the evolutionary tree, really.
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00:20:12,989 --> 00:20:15,269
They're right up there with
other supreme species of fish.
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00:20:50,980 --> 00:20:52,765
♪ Silver fin in the sky
93
00:20:52,808 --> 00:20:54,027
♪ Take me high
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00:20:54,070 --> 00:20:55,507
♪ Take me high
95
00:20:55,550 --> 00:20:57,726
♪ Silver fin in the sky
96
00:20:57,770 --> 00:21:00,599
♪ Take me high, take me high
97
00:21:00,642 --> 00:21:02,774
♪ Silver fin in the sky
98
00:21:02,817 --> 00:21:05,951
♪ Take me high, take me high ♪
99
00:22:00,872 --> 00:22:01,960
In the beginning,
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00:22:02,004 --> 00:22:03,484
many experimental shipments
were made
101
00:22:03,527 --> 00:22:06,398
to discover and eliminate
the inherent problems involved
102
00:22:06,442 --> 00:22:09,793
in shipping fresh tuna,
an item never before transported
103
00:22:09,837 --> 00:22:12,666
halfway around the world by air.
104
00:22:38,646 --> 00:22:40,561
Three years of constant testing
105
00:22:40,605 --> 00:22:43,782
were necessary to evolve
a cooling panel system container
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00:22:43,825 --> 00:22:45,784
that was not only light enough,
107
00:22:45,827 --> 00:22:48,264
but would keep tuna
in a fresh condition at
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00:22:48,308 --> 00:22:51,311
a perfect 32 degrees Fahrenheit
for a period of 40 hours.
109
00:25:12,922 --> 00:25:16,228
In the early '90s,
the global, uh, sushi economy,
110
00:25:16,272 --> 00:25:19,362
as such, wasn't as large
as it is now.
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00:25:19,405 --> 00:25:21,538
With China coming on,
and Russia coming on...
112
00:25:21,581 --> 00:25:23,279
And even in India.
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00:25:23,322 --> 00:25:26,369
I've just come back from India,
and they... you can get sushi
114
00:25:26,412 --> 00:25:29,198
in sushi restaurants
in India now in the top hotels.
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00:25:29,241 --> 00:25:31,721
And, well, who would've
thought that a few years ago?
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00:25:31,765 --> 00:25:33,220
It's just like a few years ago,
you could find
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00:25:33,244 --> 00:25:36,117
a Chinese restaurant
in any country in the world,
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00:25:36,160 --> 00:25:38,032
and now you're starting to find
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00:25:38,075 --> 00:25:41,818
sushi restaurants
in any country in the world.
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00:27:38,884 --> 00:27:39,928
I woke up one morning,
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00:27:39,972 --> 00:27:42,235
and I was living
with my girlfriend.
122
00:27:42,278 --> 00:27:44,063
And she said, "Look,
if you don't get a job,
123
00:27:44,106 --> 00:27:47,283
you can't live anymore
and we're breaking up."
124
00:27:47,327 --> 00:27:50,896
And so out of a panic,
I took the bus, went downtown.
125
00:27:50,939 --> 00:27:53,245
Walked around downtown,
put in about 20 to 30 apps...
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00:27:53,288 --> 00:27:54,855
Applications.
127
00:27:54,899 --> 00:27:56,988
And the only place
that called me back
128
00:27:57,031 --> 00:28:00,382
was Kyoto Japanese Restaurant.
129
00:28:00,426 --> 00:28:02,210
I had sushi once before.
130
00:28:02,254 --> 00:28:03,690
I thought it was disgusting.
131
00:28:03,733 --> 00:28:05,083
It was literally
132
00:28:05,126 --> 00:28:08,389
just about getting that job
as a dishwasher.
133
00:28:08,433 --> 00:28:10,217
I'd never had any food
like that before.
134
00:28:10,261 --> 00:28:12,872
Grew up in middle of America,
white people food.
135
00:28:12,916 --> 00:28:15,570
And so I really started falling
in love with the cuisine,
136
00:28:15,614 --> 00:28:19,879
and then started hanging out
with the staff, the chefs.
137
00:28:19,923 --> 00:28:21,707
The sushi chefs, specifically.
138
00:28:21,750 --> 00:28:23,012
Once I saw them making it,
139
00:28:23,055 --> 00:28:24,927
I was passionate
about wanting to do that.
140
00:28:27,799 --> 00:28:31,585
To them, having someone
from here who's not Japanese,
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00:28:31,629 --> 00:28:34,023
being in the forefront,
representing them
142
00:28:34,066 --> 00:28:36,764
and the restaurant,
wasn't even an option,
143
00:28:36,808 --> 00:28:39,897
'cause I was Anglo,
'cause I was white.
144
00:28:39,941 --> 00:28:41,290
This was a guy who used to watch
145
00:28:41,333 --> 00:28:44,075
Iron Chef Japan on VHS
when he started out
146
00:28:44,119 --> 00:28:45,816
as a dishwasher
at a Japanese restaurant.
147
00:28:45,860 --> 00:28:47,165
And now he is battling
148
00:28:47,209 --> 00:28:49,211
his favorite chef
from that show.
149
00:28:49,254 --> 00:28:50,473
Dare to dream.
150
00:28:50,516 --> 00:28:51,691
A lot of it was self-taught.
151
00:28:51,735 --> 00:28:53,824
They didn't teach me
a lot at that point.
152
00:28:53,868 --> 00:28:55,216
A few pointers here and there,
153
00:28:55,259 --> 00:28:57,522
but I was trying to teach myself
how to make rolls.
154
00:28:57,566 --> 00:28:59,655
And whenever
there'd be downtime,
155
00:28:59,698 --> 00:29:01,178
I would go out to the front
156
00:29:01,222 --> 00:29:03,267
and just kind of
play around out there
157
00:29:03,311 --> 00:29:05,704
and make sushi rolls
in the front.
158
00:29:05,748 --> 00:29:08,098
Kind of stars in my eyes,
159
00:29:08,142 --> 00:29:10,317
wish I could be out there
kind of thing.
160
00:29:10,360 --> 00:29:13,276
Gonna toss this with
a little bit of the watermelon
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00:29:13,320 --> 00:29:14,669
on the side.
162
00:29:14,712 --> 00:29:16,627
I've kind of defined Uchi food
as my food.
163
00:29:16,671 --> 00:29:19,239
And my food stays true
to the Japanese aesthetic,
164
00:29:19,282 --> 00:29:22,372
but not traditional Japanese.
165
00:29:22,416 --> 00:29:27,942
So applying new techniques,
new ingredients, new styles,
166
00:29:27,986 --> 00:29:33,382
and making sense of them
and how they go together.
167
00:30:24,822 --> 00:30:26,542
You see, the Texas roll
is very requested.
168
00:30:40,576 --> 00:30:41,969
Okay, thank you.
169
00:30:42,012 --> 00:30:43,274
All right, thanks.
170
00:30:43,318 --> 00:30:44,623
Bye bye.
171
00:30:44,667 --> 00:30:45,667
Dragons, fight!
172
00:30:45,710 --> 00:30:47,277
Victory tonight!
173
00:30:47,321 --> 00:30:48,191
The coaches have asked me,
174
00:30:48,235 --> 00:30:48,931
"What do you think you're doing?
175
00:30:48,975 --> 00:30:50,889
This is Texas football."
176
00:30:50,933 --> 00:30:52,674
And I'm like,
"I'm serving sushi."
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00:30:52,717 --> 00:30:54,589
And they're going, "What?"
178
00:30:54,632 --> 00:30:58,158
Sushi is, I think,
an up-and-coming food item
179
00:30:58,201 --> 00:31:01,638
for your high school kids,
your college kids.
180
00:31:01,682 --> 00:31:03,553
This is a healthy choice.
181
00:31:03,597 --> 00:31:05,991
Sushi!
182
00:31:06,034 --> 00:31:09,646
♪
183
00:31:25,009 --> 00:31:26,010
I love sushi.
184
00:31:26,053 --> 00:31:27,161
And this was part
of the motivation
185
00:31:27,185 --> 00:31:28,577
to make it portable.
186
00:31:28,621 --> 00:31:30,927
Uh, I realized that I was eating
more and more of it.
187
00:31:30,971 --> 00:31:32,079
But, you know,
when you eat sushi,
188
00:31:32,102 --> 00:31:33,059
you're tied to a table.
189
00:31:33,103 --> 00:31:34,539
You're tied to your chopsticks.
190
00:31:34,582 --> 00:31:38,064
It's not something that's
easy to walk around and eat.
191
00:31:41,894 --> 00:31:44,418
Just looking at the shape
of sushi rolls,
192
00:31:44,462 --> 00:31:46,899
well, it starts off
as a cylindrical object,
193
00:31:46,942 --> 00:31:49,553
and then you slice it
into pieces.
194
00:31:49,596 --> 00:31:52,164
Well, why not just keep it
as a cylindrical object?
195
00:31:52,208 --> 00:31:55,080
And maybe there's a way that
you can put it in a container
196
00:31:55,124 --> 00:31:58,257
and it would be
dispensed out in some way.
197
00:31:58,301 --> 00:32:02,653
And the push-up device
seemed like a good way to go.
198
00:32:02,696 --> 00:32:06,308
And we decided we'll put
the soy sauce in the handle.
199
00:32:06,351 --> 00:32:08,484
We can now bring it to places
200
00:32:08,527 --> 00:32:11,748
where it wasn't that convenient
to go before.
201
00:32:11,791 --> 00:32:13,315
Airlines have expressed
interest,
202
00:32:13,358 --> 00:32:15,230
and we're running tests
for them.
203
00:32:15,273 --> 00:32:17,884
Amusement parks, cruise lines.
204
00:32:17,928 --> 00:32:20,147
Kids are going crazy
about our product,
205
00:32:20,190 --> 00:32:23,324
because we are really
just igniting the excitement
206
00:32:23,367 --> 00:32:24,542
that's already there.
207
00:32:26,631 --> 00:32:27,545
The Sushi Popper roll
208
00:32:27,589 --> 00:32:29,286
is a very fun way to eat sushi.
209
00:32:32,855 --> 00:32:35,161
We're passionate
about portable sushi,
210
00:32:35,204 --> 00:32:37,511
and we really want to respond
to the demand
211
00:32:37,554 --> 00:32:39,252
that we've seen globally.
212
00:32:46,172 --> 00:32:47,651
Welcome to Matsuko,
213
00:32:47,695 --> 00:32:50,654
one of the most popular
sushi restaurants in Beijing.
214
00:32:50,698 --> 00:32:54,527
Historically, most Chinese
don't really like raw fish.
215
00:32:54,570 --> 00:32:59,009
But with incomes rising, palates
are becoming more sophisticated.
216
00:32:59,053 --> 00:33:00,141
This is Chef Tom.
217
00:33:00,185 --> 00:33:03,013
He's Chinese,
but was trained in Japan.
218
00:33:03,057 --> 00:33:05,538
And right now,
he's slicing bluefin tuna,
219
00:33:05,581 --> 00:33:08,192
which is flown in
every other day.
220
00:33:08,235 --> 00:33:11,630
By some estimates, there will be
50 million new sushi eaters
221
00:33:11,673 --> 00:33:13,806
in China in coming years.
222
00:33:13,849 --> 00:33:16,374
But the growing market
comes with a catch.
223
00:33:16,417 --> 00:33:19,551
There's concern China's appetite
for sushi alone
224
00:33:19,594 --> 00:33:22,119
could wipe out
the bluefin tuna population.
225
00:33:28,211 --> 00:33:30,648
The supply
is falling internationally
226
00:33:30,691 --> 00:33:31,866
and demand is growing.
227
00:33:31,910 --> 00:33:33,310
It's just gonna get
worse and worse.
228
00:33:38,872 --> 00:33:40,309
Most of us in the industry
229
00:33:40,352 --> 00:33:43,138
are quite surprised at how fast
and how rapid sushi
230
00:33:43,181 --> 00:33:46,663
has become a very popular dish
around the world.
231
00:34:36,623 --> 00:34:37,972
The love of sushi and sashimi,
232
00:34:38,015 --> 00:34:39,669
the raw fish market,
233
00:34:39,713 --> 00:34:43,194
is driving a global effort
to get tuna.
234
00:34:43,237 --> 00:34:45,848
It's one of the most
lucrative animals on Earth.
235
00:34:45,892 --> 00:34:48,677
What we have to do as nations
is begin to understand that
236
00:34:48,721 --> 00:34:51,463
the effect of removing bluefin
from the sea
237
00:34:51,506 --> 00:34:55,075
is that that species won't
be here for future generations.
238
00:34:55,118 --> 00:35:01,820
♪
239
00:35:01,863 --> 00:35:04,257
The bluefin tuna
is an apex predator.
240
00:35:04,301 --> 00:35:07,129
It exists at the top of
the food chain of its ecosystem.
241
00:35:07,173 --> 00:35:09,567
Large bluefin tuna,
a mature bluefin tuna,
242
00:35:09,610 --> 00:35:11,177
nothing in the ocean
can touch it.
243
00:35:11,221 --> 00:35:13,526
Nothing.
244
00:35:13,570 --> 00:35:15,963
An animal like that provides
245
00:35:16,007 --> 00:35:19,706
an irreplaceable
ecosystem benefit.
246
00:35:19,750 --> 00:35:22,666
We need top predators
in the ocean
247
00:35:22,709 --> 00:35:24,581
because they eat
smaller animals.
248
00:35:24,624 --> 00:35:26,844
And that's how things work.
249
00:35:26,887 --> 00:35:30,455
So you take the top predators
out of the trophic system,
250
00:35:30,499 --> 00:35:34,067
then all of a sudden,
the sub-predators explode
251
00:35:34,111 --> 00:35:36,113
in numbers, because there's
nothing to eat them.
252
00:35:36,156 --> 00:35:38,637
And so now they are
in such enormous numbers
253
00:35:38,681 --> 00:35:40,204
that whatever was below them,
254
00:35:40,248 --> 00:35:43,338
what they fed on
is being devastated.
255
00:35:43,381 --> 00:35:47,384
So you lose the top predator,
and then you lose the third,
256
00:35:47,428 --> 00:35:49,299
because the second
eats the third.
257
00:35:49,343 --> 00:35:51,408
And then when the third is gone,
the second disappears,
258
00:35:51,432 --> 00:35:52,911
'cause it has nothing to eat,
259
00:35:52,955 --> 00:35:55,784
and you're left with jellyfish
and urchins.
260
00:35:55,827 --> 00:35:58,265
That cannot be allowed
to happen.
261
00:35:58,308 --> 00:36:01,789
And the bluefin tuna
provides that service
262
00:36:01,832 --> 00:36:03,704
to the Mediterranean,
to the Atlantic,
263
00:36:03,747 --> 00:36:06,707
to the Gulf of Mexico,
to Cape Cod.
264
00:36:06,750 --> 00:36:08,012
We can't afford to lose it.
265
00:36:13,322 --> 00:36:15,672
There is no species
that has fared worse
266
00:36:15,716 --> 00:36:20,023
at the hands of humans
than the Atlantic bluefin tuna.
267
00:36:20,067 --> 00:36:23,113
The populations have been
reduced by 60% to 80%
268
00:36:23,157 --> 00:36:26,203
of their historic abundance
since the 1950s.
269
00:36:26,247 --> 00:36:29,076
So in the last 30 or 40 years,
this species has been taken down
270
00:36:29,119 --> 00:36:31,817
to less than 20% to 30%
of what it was before.
271
00:36:35,821 --> 00:36:37,301
What we
have to understand is that
272
00:36:37,344 --> 00:36:39,279
it's our generation of life
on Earth that's taking
273
00:36:39,303 --> 00:36:42,436
the bluefin tuna out of
all three oceanic environments
274
00:36:42,480 --> 00:36:45,874
at a level that, in some cases,
exceeds sustainability.
275
00:41:44,023 --> 00:41:45,198
I grew up in a little town
276
00:41:45,241 --> 00:41:47,373
in Washington State,
on the beach.
277
00:41:47,416 --> 00:41:50,071
When I was little, I used to be
able to go down to that beach
278
00:41:50,115 --> 00:41:53,335
in the summertime
and dig for clams, and mussels,
279
00:41:53,379 --> 00:41:56,077
and little shrimp and stuff,
280
00:41:56,121 --> 00:41:58,950
and take the clams back
and eat them.
281
00:41:58,993 --> 00:42:02,214
As I got older,
that beach started to die
282
00:42:02,257 --> 00:42:03,954
because of pollution
in Puget Sound,
283
00:42:03,997 --> 00:42:06,478
and overuse and runoff.
284
00:42:06,521 --> 00:42:09,220
Now it's to the point where
I would never touch anything
285
00:42:09,263 --> 00:42:10,221
that came out of that beach.
286
00:42:10,264 --> 00:42:11,570
It's filthy.
287
00:42:11,614 --> 00:42:17,315
And it really made
a huge impact on me.
288
00:42:17,358 --> 00:42:19,055
This is a sushi restaurant
that only serves
289
00:42:19,098 --> 00:42:22,275
what we consider to be
sustainable seafood.
290
00:42:22,319 --> 00:42:25,278
That means most and many
of the items that you might see
291
00:42:25,322 --> 00:42:28,064
at an average sushi restaurant
you're not gonna find here.
292
00:42:28,107 --> 00:42:29,935
You're not gonna find
farmed salmon.
293
00:42:29,979 --> 00:42:31,589
You're not gonna find
bluefin tuna.
294
00:42:31,633 --> 00:42:33,349
You're not gonna find
a lot of different kinds
295
00:42:33,373 --> 00:42:36,288
of farmed shrimp
or... or hamachi from Japan.
296
00:42:36,332 --> 00:42:38,334
You're not gonna find eel.
297
00:42:38,377 --> 00:42:40,945
All of these things have really
major environmental consequences
298
00:42:40,989 --> 00:42:43,556
associated with their production
or their harvest.
299
00:42:43,600 --> 00:42:46,037
And, uh, we don't want anything
like that coming in here.
300
00:42:46,081 --> 00:42:49,127
I want to have a atmosphere
where our customers
301
00:42:49,171 --> 00:42:52,173
can come in and they can have
a guilt-free sushi experience.
302
00:42:52,216 --> 00:42:55,176
They can still see, wow,
you can maintain the beauty
303
00:42:55,219 --> 00:42:58,309
and the quality of the art
of sushi and the cuisine
304
00:42:58,353 --> 00:43:00,311
without compromising
the health of the oceans.
305
00:43:00,355 --> 00:43:01,573
That's really our mission.
306
00:43:05,751 --> 00:43:07,491
So, basic fish
that we've replaced
307
00:43:07,535 --> 00:43:10,625
is salmon, tuna, and unagi.
308
00:43:10,669 --> 00:43:12,714
So we don't do the unagi,
309
00:43:12,758 --> 00:43:14,673
so we do something
called fauxnagi.
310
00:43:14,716 --> 00:43:17,284
This is a black cod that
we get from British Columbia.
311
00:43:17,327 --> 00:43:18,807
We sear it the same way.
312
00:43:18,851 --> 00:43:22,767
We put the sesame seeds
and the sauce on top as well.
313
00:43:22,810 --> 00:43:25,683
And then we only do wild salmon.
314
00:43:25,726 --> 00:43:27,597
So when we can't get
the wild salmon,
315
00:43:27,641 --> 00:43:30,296
instead of doing farmed salmon,
we do the Arctic char.
316
00:43:30,339 --> 00:43:31,645
That's the iwana.
317
00:43:31,689 --> 00:43:33,212
This is a closed farm fish,
318
00:43:33,255 --> 00:43:36,563
so there's no impact
to the surrounding environment.
319
00:43:36,606 --> 00:43:38,520
And that's from
the Pacific Northwest.
320
00:43:38,564 --> 00:43:39,913
We don't do bluefin tuna.
321
00:43:39,957 --> 00:43:42,437
We have
the handline yellowfin tuna.
322
00:43:42,481 --> 00:43:44,875
Okay?
323
00:43:44,918 --> 00:43:47,660
Our overall goal is to change
the entire sushi industry.
324
00:43:47,704 --> 00:43:49,531
We're not out to be
a niche restaurant.
325
00:43:49,575 --> 00:43:51,446
We're out to be
a vanguard restaurant.
326
00:43:51,490 --> 00:43:54,753
We want to demonstrate to
the rest of the restauranteurs
327
00:43:54,797 --> 00:43:57,800
here in the United States
that are out there making sushi,
328
00:43:57,843 --> 00:44:01,455
hey, you can do this sustainably
and you can make it profitable.
329
00:44:01,499 --> 00:44:03,501
Yeah, we're doing it
in San Francisco first,
330
00:44:03,544 --> 00:44:06,112
but that's not
the end of the story for us.
331
00:44:20,822 --> 00:44:21,779
I've always thought
sustainability
332
00:44:21,823 --> 00:44:23,781
is a pretty simple concept.
333
00:44:23,825 --> 00:44:27,044
Uh, it essentially means to use,
but not use up,
334
00:44:27,088 --> 00:44:28,959
to leave some for the future.
335
00:44:33,572 --> 00:44:34,660
Well, with seafood,
336
00:44:34,704 --> 00:44:36,271
if you're not aware
of the seasons,
337
00:44:36,314 --> 00:44:38,795
you're not aware of the behavior
and the dynamics
338
00:44:38,839 --> 00:44:41,057
of the fish you're enjoying,
there's no way
339
00:44:41,101 --> 00:44:42,842
you're gonna be able
to be sustainable
340
00:44:42,885 --> 00:44:44,713
in how you're harvesting
from a farm
341
00:44:44,757 --> 00:44:46,889
or how you're capturing
from the ocean.
342
00:44:46,933 --> 00:44:48,127
You look at something
like salmon.
343
00:44:48,151 --> 00:44:49,631
Salmon's a perfect example.
344
00:44:49,674 --> 00:44:51,502
Salmon's a seasonal fish.
345
00:44:51,546 --> 00:44:52,852
It runs in and out.
346
00:44:52,895 --> 00:44:54,984
It spawns in a river and dies.
347
00:44:55,028 --> 00:44:56,637
The eggs hatch in the river.
348
00:44:56,680 --> 00:45:00,554
But now we've got farms that
are producing salmon year round,
349
00:45:00,597 --> 00:45:02,948
all year, every year.
350
00:45:02,991 --> 00:45:06,647
That's not a normal cycle,
but we developed a taste
351
00:45:06,690 --> 00:45:09,258
to be able to have salmon
any time we want.
352
00:45:09,302 --> 00:45:11,521
It's gonna be very difficult
to break down
353
00:45:11,565 --> 00:45:13,131
that consumer preference.
354
00:45:13,174 --> 00:45:15,873
Maybe there is a way to farm
salmon sustainably.
355
00:45:15,916 --> 00:45:17,526
Maybe there is.
356
00:45:17,570 --> 00:45:20,878
But the way that's being done
right now is not sustainable.
357
00:45:25,273 --> 00:45:27,295
To have a sustainable fish,
when you think about it,
358
00:45:27,319 --> 00:45:30,103
should theoretically cost less,
359
00:45:30,147 --> 00:45:32,714
because you're not dealing
with resource scarcity.
360
00:45:32,758 --> 00:45:35,152
You're not dealing with
the overexploitation of a fish
361
00:45:35,195 --> 00:45:37,545
that's gonna drive it
into this rare category
362
00:45:37,589 --> 00:45:39,678
that's gonna make the price
skyrocket.
363
00:45:39,721 --> 00:45:42,594
Look at bluefin tuna, all right?
364
00:45:42,637 --> 00:45:44,421
Many
of the species like bluefin tuna
365
00:45:44,464 --> 00:45:48,294
that are preferred
by sushi lovers, sushi markets,
366
00:45:48,338 --> 00:45:51,428
are internationally protected
because they migrate.
367
00:45:51,471 --> 00:45:54,561
Those species are regulated
by international bodies.
368
00:45:54,605 --> 00:45:57,042
In the case of the bluefin tuna
in the Atlantic,
369
00:45:57,086 --> 00:45:59,783
it's the Atlantic Tunas
Commission, or ICCAT,
370
00:45:59,827 --> 00:46:02,351
that has authority over
the management of that species.
371
00:46:02,394 --> 00:46:07,530
Yeah, ICCAT stands for, um,
the International Commission
372
00:46:07,573 --> 00:46:10,359
for the Conservation
of Atlantic Tunas.
373
00:46:10,402 --> 00:46:13,275
But recently it's been,
uh, said to stand
374
00:46:13,318 --> 00:46:16,755
for the International Conspiracy
to Catch All Tunas
375
00:46:16,799 --> 00:46:19,715
because
of their ineffectiveness.
376
00:46:19,758 --> 00:46:25,025
Basically, compliance
was their biggest challenge.
377
00:46:25,068 --> 00:46:27,331
Unfortunately, it requires
a great deal of collaboration
378
00:46:27,375 --> 00:46:29,943
amongst those nations
to manage the stocks.
379
00:46:29,986 --> 00:46:32,335
And the history
that they've got of, uh,
380
00:46:32,379 --> 00:46:34,947
wars over the years,
381
00:46:34,990 --> 00:46:38,211
over the centuries,
I should say, um...
382
00:46:38,254 --> 00:46:40,374
Yeah, it's very hard to get them
to agree on anything.
383
00:46:43,085 --> 00:46:44,913
We are never going to be able
384
00:46:44,957 --> 00:46:49,003
to save the bluefin tuna
when it's such a low priority.
385
00:46:49,047 --> 00:46:50,526
Governments have failed.
386
00:46:50,570 --> 00:46:51,963
They've failed repeatedly.
387
00:46:52,006 --> 00:46:57,403
The fish is just too valuable
for its own good.
388
00:46:57,446 --> 00:47:00,580
Well, if we can't protect
the, you know, the men, women
389
00:47:00,623 --> 00:47:03,625
and children from slaughter
in Rwanda, how are we going to,
390
00:47:03,669 --> 00:47:08,065
you know, protect tunas
from slaughter in the ocean?
391
00:47:58,112 --> 00:47:59,330
We knew the Albatun Tres
392
00:47:59,374 --> 00:48:01,898
at 115 meters long was huge.
393
00:48:01,942 --> 00:48:04,683
But to see her up close
was something else.
394
00:48:04,727 --> 00:48:08,991
This ship can take 3,000 tons
of tuna in a single trip,
395
00:48:09,035 --> 00:48:12,168
which is nearly double the catch
of some Pacific island countries
396
00:48:12,212 --> 00:48:14,083
in a whole year.
397
00:48:14,127 --> 00:48:17,173
Tuna stocks in this
fragile region are declining,
398
00:48:17,217 --> 00:48:19,741
and there simply isn't enough
fish in the sea
399
00:48:19,784 --> 00:48:22,003
to keep filling the holds
of these large vessels.
400
00:48:32,013 --> 00:48:33,623
It's going to take direct action
401
00:48:33,667 --> 00:48:35,408
to get people's attention.
402
00:48:35,451 --> 00:48:36,645
It's going to be
up to sushi lovers
403
00:48:36,669 --> 00:48:38,584
like us to make sure
404
00:48:38,627 --> 00:48:41,195
that there's a future
for bluefin tuna in the oceans.
405
00:48:41,239 --> 00:48:44,068
It's gonna be up to groups
like Greenpeace and others
406
00:48:44,111 --> 00:48:46,505
to take action
that will make the headlines
407
00:48:46,548 --> 00:48:49,943
to keep this issue in
the forefront of people's minds,
408
00:48:49,987 --> 00:48:53,032
to force governments
to do justice by bluefin tuna.
409
00:49:31,503 --> 00:49:34,724
Aquaculture done right,
bluefin tuna farmed right,
410
00:49:34,767 --> 00:49:37,988
could play a major role
in the future of the species
411
00:49:38,032 --> 00:49:40,555
for the sushi market.
412
00:49:40,598 --> 00:49:42,774
We have to make sure
that bluefin tuna has a future
413
00:49:42,818 --> 00:49:44,733
both in the ocean
and in the fish farm.
414
00:50:30,689 --> 00:50:33,300
I came to Australia in 1961.
415
00:50:33,344 --> 00:50:35,650
It was the start
of the tuna industry.
416
00:50:35,694 --> 00:50:37,478
We literally caught thousands
and thousands
417
00:50:37,522 --> 00:50:38,566
and thousands of tons.
418
00:51:00,543 --> 00:51:01,500
In the Australian industry,
419
00:51:01,544 --> 00:51:03,154
it's a ranch product.
420
00:51:03,198 --> 00:51:06,636
So the original fish are wild,
and we just value add.
421
00:51:06,679 --> 00:51:09,726
We can catch fish from the ages
of, say, two to five years.
422
00:51:09,769 --> 00:51:12,207
They spend only
three to six months in the cage.
423
00:51:12,250 --> 00:51:14,129
So they're very much
a value-added wild product.
424
00:51:26,524 --> 00:51:28,564
So, that's... that's just
rule of thumb, just rough.
425
00:51:43,236 --> 00:51:45,628
It's been caught
in the Great Australian Bight.
426
00:51:45,672 --> 00:51:51,460
It's been fed mackerel from
California, herring from Europe.
427
00:51:51,504 --> 00:51:54,333
It's been fed
hand-grated pike from Taiwan.
428
00:52:02,253 --> 00:52:04,690
So for every
1 pound of tuna, we think that
429
00:52:04,733 --> 00:52:07,736
at least 15 pounds of other fish
have to be consumed
430
00:52:07,780 --> 00:52:11,262
by that bluefin in order
to yield 1 pound of tuna.
431
00:52:11,305 --> 00:52:13,960
That's a net loss to the ocean
if you have to feed
432
00:52:14,003 --> 00:52:17,658
15 pounds of sardines
to get 1 pound of tuna.
433
00:52:17,702 --> 00:52:20,183
We ought to be eating
the sardines, not the tuna.
434
00:52:20,226 --> 00:52:25,971
♪
435
00:52:29,975 --> 00:52:32,151
For about eight to ten years,
436
00:52:32,195 --> 00:52:34,215
there's been a lot of research
in the Australian industry
437
00:52:34,239 --> 00:52:38,504
to basically produce a pellet
that we can feed to fish.
438
00:52:38,548 --> 00:52:41,942
And of course, you have
the fish protein, the fish oil
439
00:52:41,986 --> 00:52:44,641
replacement research
that's going on as well,
440
00:52:44,684 --> 00:52:49,384
so that we could use pine oils
and proteins in a pellet
441
00:52:49,427 --> 00:52:50,547
to make it more sustainable.
442
00:53:06,008 --> 00:53:07,488
Put that one
inside of the box here.
443
00:53:11,056 --> 00:53:12,580
And that one on the outside.
444
00:53:12,623 --> 00:53:15,931
The fish we catch here are
packed onshore in Port Lincoln,
445
00:53:15,974 --> 00:53:19,891
then shipped eight hours by
truck to the Adelaide Airport.
446
00:53:19,935 --> 00:53:23,154
From there, they're sent
on to places such as Singapore,
447
00:53:23,198 --> 00:53:25,026
and then onwards to Tokyo.
448
00:53:25,069 --> 00:53:27,333
At Tokyo,
they're sold at the auctions.
449
00:53:27,376 --> 00:53:29,639
And the fish we raise here
end up in sushi restaurants
450
00:53:29,683 --> 00:53:32,947
in Japan, America, Europe,
and other parts of the world.
451
00:53:35,863 --> 00:53:38,691
I know that here,
my father-in-law
452
00:53:38,734 --> 00:53:40,606
did some information
on tracking product
453
00:53:40,649 --> 00:53:42,303
and fresh product as far as...
454
00:53:50,790 --> 00:53:51,530
And this?
455
00:53:51,573 --> 00:53:54,227
This is for what?
456
00:53:54,271 --> 00:53:57,317
- Uh, essentially, it's called...
It's called ikejime.
457
00:53:57,361 --> 00:53:58,318
Ikejime?
458
00:53:58,362 --> 00:53:59,276
In Japanese.
459
00:53:59,319 --> 00:54:00,233
Oh yeah, I know what ikijime.
460
00:54:00,277 --> 00:54:01,384
So you do all the tuna ikijime?
461
00:54:01,408 --> 00:54:02,801
You have to.
462
00:54:02,844 --> 00:54:04,629
Basically it eases its way
into rigor mortis
463
00:54:04,672 --> 00:54:05,891
and then eases its way out.
464
00:54:05,934 --> 00:54:08,327
Rigor mortis
is not as severe as...
465
00:54:08,371 --> 00:54:11,852
You end up with a firmer
texture flesh for longer.
466
00:54:11,896 --> 00:54:13,419
How many days out of the water?
467
00:54:13,463 --> 00:54:15,160
This? Oh,
I've got to think about it.
468
00:54:15,203 --> 00:54:17,075
Australian time. Um...
469
00:54:17,118 --> 00:54:18,990
Like, from... from...
470
00:54:19,033 --> 00:54:21,514
From harvest
to where we are right now?
471
00:54:21,558 --> 00:54:22,907
Four days?
472
00:54:22,950 --> 00:54:24,362
My judgement,
I'd say three or four days.
473
00:54:24,386 --> 00:54:25,561
Yeah, four days.
474
00:54:26,605 --> 00:54:28,868
And that's about the best time
475
00:54:28,912 --> 00:54:30,609
to actually eat the fish,
476
00:54:30,653 --> 00:54:32,350
I think.
- Yeah, exactly.
477
00:54:32,394 --> 00:54:34,004
You've got, uh...
478
00:54:34,047 --> 00:54:36,243
If it's too fresh, it still
has the metallic, iron-y flavor.
479
00:54:36,267 --> 00:54:37,442
Yeah.
480
00:54:37,486 --> 00:54:38,985
The flesh
hasn't totally relaxed yet.
481
00:54:39,008 --> 00:54:42,054
And it hasn't brought on
all of the integral, you know,
482
00:54:42,098 --> 00:54:43,491
taste that it could have.
483
00:54:43,534 --> 00:54:44,405
Yeah.
484
00:54:44,448 --> 00:54:46,145
Yeah, no, it's exactly right.
485
00:54:46,189 --> 00:54:49,105
Tyson's obviously respected
both by Japanese peers here
486
00:54:49,148 --> 00:54:51,716
and, uh, within, you know,
within the food industry
487
00:54:51,760 --> 00:54:53,936
within the United States.
488
00:54:53,979 --> 00:54:58,722
It allows us, through Tyson,
to communicate to the consumer
489
00:54:58,766 --> 00:55:02,683
about our product and why
it's important to the consumer,
490
00:55:02,726 --> 00:55:05,381
make sure to ask questions
about where it's come from,
491
00:55:05,425 --> 00:55:07,296
whether it's being fished
responsibly,
492
00:55:07,340 --> 00:55:09,646
that are sustainable,
whether it's organic...
493
00:55:09,690 --> 00:55:11,995
All those sorts of things
we want to get through
494
00:55:12,039 --> 00:55:14,911
to the consumer,
but through a respected voice.
495
00:55:14,955 --> 00:55:16,522
What I love about
what you're doing
496
00:55:16,565 --> 00:55:18,306
is that you're differentiating
the species.
497
00:55:18,350 --> 00:55:20,264
You're differentiating
that it's coming
498
00:55:20,308 --> 00:55:22,242
from the Australian industry,
which is sustainable.
499
00:55:22,266 --> 00:55:23,093
Yes.
500
00:55:23,137 --> 00:55:24,573
And it's getting to the...
501
00:55:24,617 --> 00:55:26,159
Like a Japanese restaurant,
where the chef is talking
502
00:55:26,183 --> 00:55:28,335
with the customer and educating
them about the product,
503
00:55:28,359 --> 00:55:30,317
because that's what
they do in Japan.
504
00:55:30,361 --> 00:55:36,367
It's a conversation between
the chef and the consumer.
505
00:55:36,410 --> 00:55:39,282
Americans are basically
on a beginning level
506
00:55:39,326 --> 00:55:42,284
when it comes down
to understanding sushi, sashimi.
507
00:55:42,328 --> 00:55:45,026
It's grown so rapidly,
and it's at a large scale
508
00:55:45,070 --> 00:55:47,768
in a relatively
short period of time.
509
00:55:47,812 --> 00:55:49,422
Uh, Tyson's taking it
to the next level.
510
00:55:49,466 --> 00:55:52,904
He's educating consumers
on sushi and cuisine,
511
00:55:52,947 --> 00:55:55,385
but he's also evolving it,
which is also pretty exciting.
512
00:56:09,223 --> 00:56:10,810
Yeah, what I'm trying to do
with Southern bluefin tuna
513
00:56:10,834 --> 00:56:14,010
is get it into Japan and get
the consumers to have a choice.
514
00:56:14,053 --> 00:56:17,448
And they can basically determine
the ethics of business
515
00:56:17,492 --> 00:56:21,931
in that sense so that they can,
uh, reward an industry that is,
516
00:56:21,974 --> 00:56:25,978
uh, looking to produce
a sustainable tuna.
517
00:56:26,022 --> 00:56:27,129
When we're talking about
Southern bluefin,
518
00:56:27,153 --> 00:56:28,459
you're talking about
wild caught,
519
00:56:28,503 --> 00:56:30,678
or a ranch product,
or farmed product?
520
00:56:30,721 --> 00:56:32,351
I'm talking about
the wild-caught product
521
00:56:32,375 --> 00:56:34,986
that is then put into cages,
so it is a ranch product.
522
00:56:35,030 --> 00:56:36,423
It's not a farm.
523
00:56:36,466 --> 00:56:38,313
There's no sort of thing
as a farmed... a farmed tuna.
524
00:56:38,337 --> 00:56:40,097
And you think that's
a sustainable product?
525
00:56:40,122 --> 00:56:42,167
In the Australian Industry,
what we do is
526
00:56:42,211 --> 00:56:45,126
we have a quota
of about 5,000 tons each yield.
527
00:56:45,169 --> 00:56:48,172
We go out and we catch that
in nets.
528
00:56:48,216 --> 00:56:51,480
We tow those tuna in
and we transfer them into cages.
529
00:56:51,524 --> 00:56:53,351
And we use
underwater video cameras to film
530
00:56:53,395 --> 00:56:55,876
every individual fish
that comes into the fishery.
531
00:56:55,919 --> 00:56:58,071
And I would agrue, that it's
probably the most sustainable
532
00:56:58,095 --> 00:57:00,446
and most monitored tuna fishery
in the world.
533
00:57:00,489 --> 00:57:02,969
But we're still using
a relative determination there,
534
00:57:03,012 --> 00:57:04,274
right?
535
00:57:04,318 --> 00:57:05,275
The most sustainable
bluefin tuna population
536
00:57:05,319 --> 00:57:06,668
in... or fishery.
537
00:57:06,712 --> 00:57:08,191
When you look
538
00:57:08,235 --> 00:57:10,082
at the other bluefin tuna
fisheries in the world,
539
00:57:10,106 --> 00:57:12,369
and you just see a lot of things
that have gone wrong.
540
00:57:12,413 --> 00:57:13,414
Yeah, absolutely.
541
00:57:13,458 --> 00:57:14,633
And when you talk about,
542
00:57:14,676 --> 00:57:16,219
like, Atlantic
and Mediterranean bluefin,
543
00:57:16,243 --> 00:57:19,332
and you talk about the problems
that we've had with ICCAT...
544
00:57:19,375 --> 00:57:21,552
I think I'm very concerned
about tuna,
545
00:57:21,595 --> 00:57:23,162
and what's going to happen
546
00:57:23,205 --> 00:57:27,775
when, basically, the Chinese
taste for sushi expands.
547
00:57:27,819 --> 00:57:28,994
Okay.
548
00:57:29,037 --> 00:57:29,995
I... I think
that's totally understandable,
549
00:57:30,038 --> 00:57:32,127
because you saw it here,
you know?
550
00:57:32,171 --> 00:57:33,519
The explosion
of the sushi market
551
00:57:33,563 --> 00:57:35,086
in the United States
552
00:57:35,129 --> 00:57:37,654
over the last 15 years
has just been unparalleled.
553
00:57:37,697 --> 00:57:38,916
Yeah.
554
00:57:38,959 --> 00:57:39,917
I see your system
and your theory.
555
00:57:39,960 --> 00:57:42,615
I see it working
in a lot of ways.
556
00:57:42,659 --> 00:57:44,965
I do, because I've seen it
in other species
557
00:57:45,009 --> 00:57:46,619
and other fish
here in this restaurant.
558
00:57:46,663 --> 00:57:51,275
But why is it better to work
and to offer the consumer
559
00:57:51,318 --> 00:57:53,930
a slightly better
or significantly better
560
00:57:53,973 --> 00:57:57,716
bluefin option rather than
to say don't eat bluefin?
561
00:57:57,760 --> 00:58:01,067
Because when the Chinese
get a taste for it,
562
00:58:01,111 --> 00:58:05,549
bluefin will go.
563
00:58:05,593 --> 00:58:08,639
What would it take to educate
564
00:58:08,683 --> 00:58:09,771
the Chinese consumer...
565
00:58:09,814 --> 00:58:10,878
I guess I know
what it doesn't take,
566
00:58:10,902 --> 00:58:12,121
and that's the current...
567
00:58:12,164 --> 00:58:14,210
The current strategy
of a blanket approach.
568
00:58:14,253 --> 00:58:17,648
Uh, and I know that's not
going to work.
569
00:58:17,692 --> 00:58:20,084
The blanket approach
by the conservation societies
570
00:58:20,128 --> 00:58:21,738
are saying that all bluefin
are bad,
571
00:58:21,782 --> 00:58:23,435
and the equivalent of that is...
572
00:58:23,479 --> 00:58:24,761
Uh-huh, which
is mostly been done, basically.
573
00:58:24,785 --> 00:58:25,849
Or you can... yeah,
that's what's being done.
574
00:58:25,873 --> 00:58:27,153
It's saying all bluefin are bad
575
00:58:29,398 --> 00:58:30,549
because we're dealing
witor three, really. s...
576
00:58:30,573 --> 00:58:32,009
You're dealing with populations,
577
00:58:32,053 --> 00:58:33,968
the fact that populations
are crashing all over.
578
00:58:34,011 --> 00:58:35,206
The bluefin is being overfished.
579
00:58:35,230 --> 00:58:36,230
I disagree.
580
00:58:36,273 --> 00:58:37,753
It's another way
where we disagree.
581
00:58:37,797 --> 00:58:39,949
- That's... that's... that's fair.
- Southern bluefin tuna...
582
00:58:39,973 --> 00:58:41,211
But that's one of
the arguments that's being made.
583
00:58:41,235 --> 00:58:42,932
Southern bluefin tuna
populations,
584
00:58:42,976 --> 00:58:44,083
I would argue,
are going the other way.
585
00:58:44,107 --> 00:58:45,152
I think it's unfair
586
00:58:45,195 --> 00:58:46,719
to blame
the environmental movement...
587
00:58:46,762 --> 00:58:48,851
I'm not blaming
the environmental movement.
588
00:58:48,895 --> 00:58:50,568
I'm just saying that history
may reflect poorly...
589
00:58:50,592 --> 00:58:52,375
- The demand in the industry.
- Right.
590
00:58:52,419 --> 00:58:53,657
The problem is coming from
the demand in the industry,
591
00:58:53,681 --> 00:58:54,919
not from
the environmental movement.
592
00:58:54,943 --> 00:58:56,728
And as I say,
99.9% of the people
593
00:58:56,771 --> 00:58:59,731
involved in the industry
want it to be sustainable.
594
00:58:59,774 --> 00:59:01,254
All of them, actually,
I should say.
595
00:59:01,297 --> 00:59:04,344
But the people that are involved
are just earning a living
596
00:59:04,387 --> 00:59:06,607
to provide for their families.
597
00:59:06,651 --> 00:59:09,304
And this machine is geared
to unsustainably fish tuna.
598
00:59:09,348 --> 00:59:10,523
Absolutely.
599
00:59:10,567 --> 00:59:11,631
It is geared
to unsustainably fish tuna.
600
00:59:11,655 --> 00:59:13,091
Now, we need some economic,
uh...
601
00:59:13,134 --> 00:59:15,310
But it's not fair to levy
the blame on the people
602
00:59:15,354 --> 00:59:16,790
that are saying
don't buy bluefin.
603
00:59:16,834 --> 00:59:18,159
I'm not leveling the blame,
but I'm just saying...
604
00:59:18,183 --> 00:59:19,334
But that's what it sounds like.
605
00:59:19,358 --> 00:59:20,315
Well, okay,
let me put it this way.
606
00:59:20,359 --> 00:59:21,578
I'm just saying...
607
00:59:21,621 --> 00:59:23,491
History may reflect poorly
on the decisions
608
00:59:23,535 --> 00:59:25,668
that you've made
to this blanket approach.
609
00:59:25,711 --> 00:59:28,148
It may, but it also may
reflect poorly on the decisions
610
00:59:28,192 --> 00:59:30,126
that people have made to fish
the hell out of the bluefin.
611
00:59:30,150 --> 00:59:31,388
And where
will we end up with tuna?
612
00:59:31,412 --> 00:59:32,520
Then we end up with no tuna.
613
00:59:32,544 --> 00:59:34,459
- Right.
- No more bluefin.
614
00:59:34,502 --> 00:59:36,022
But that's what
we're trying to stop.
615
00:59:49,473 --> 00:59:50,517
Seaweed.
616
00:59:50,561 --> 00:59:52,345
The seaweed, the black radishes.
617
00:59:52,389 --> 00:59:53,608
The red radish.
618
00:59:53,651 --> 00:59:54,825
Tofu, ginger powder.
619
00:59:54,869 --> 00:59:57,132
Hi, Lisa.
620
00:59:57,175 --> 00:59:59,656
If anybody
tries to sell our tuna
621
00:59:59,700 --> 01:00:01,919
that is actually not our tuna,
622
01:00:01,963 --> 01:00:05,444
the inspector can go in,
have a look, take a sample.
623
01:00:05,488 --> 01:00:08,230
Uh, they can call us up
and we can do a DNA check
624
01:00:08,273 --> 01:00:11,928
to make sure that what
they're selling is actually...
625
01:00:11,972 --> 01:00:15,062
What they're saying it is
is actually what it is.
626
01:00:15,105 --> 01:00:17,194
How much illegal fishing
is going on, about?
627
01:00:17,238 --> 01:00:18,282
That's a good question.
628
01:00:18,326 --> 01:00:19,346
So you guys have to turn around
629
01:00:19,370 --> 01:00:21,590
and be DNA testing fish.
630
01:00:21,634 --> 01:00:24,158
ICCAT, which is the group
that manages the Atlantic tunas
631
01:00:24,201 --> 01:00:26,333
and the Mediterranean bluefin,
632
01:00:26,376 --> 01:00:30,511
have been saying that there's
been a lot of illegal fishing.
633
01:00:30,554 --> 01:00:34,080
80% of their records, I believe,
have missing data,
634
01:00:34,123 --> 01:00:38,301
and they can't tell whether
it's actually legally caught
635
01:00:38,345 --> 01:00:40,564
or illegally caught.
636
01:00:40,608 --> 01:00:45,046
This allows us to trace it
right from the point of capture
637
01:00:45,090 --> 01:00:48,310
to the point of consumption,
and verify it all the way
638
01:00:48,354 --> 01:00:50,637
through the supply chain, which
is really, really important.
639
01:00:59,059 --> 01:01:02,628
What would be
if it would be possible
640
01:01:02,672 --> 01:01:09,766
to close the lifecycle
or spawn tuna in captivity?
641
01:01:09,809 --> 01:01:14,726
The plan in itself
was preposterous.
642
01:01:14,770 --> 01:01:16,423
When I was actually
an illegal immigrant,
643
01:01:16,467 --> 01:01:18,077
I jumped a ship here.
644
01:01:18,121 --> 01:01:20,041
They locked me up,
and I had to wash police cars,
645
01:01:20,079 --> 01:01:22,081
and I cleaned the yards,
and this and that.
646
01:01:22,125 --> 01:01:24,214
And it was only
a small amount of people,
647
01:01:24,257 --> 01:01:25,563
and not many people here.
648
01:01:25,606 --> 01:01:27,304
I'm talking '60s, now.
649
01:01:27,347 --> 01:01:28,870
And, uh, never left.
650
01:01:28,913 --> 01:01:31,089
And I met my wife
and never left.
651
01:01:31,133 --> 01:01:33,091
And brightest move
I've ever made in my life.
652
01:01:33,135 --> 01:01:36,442
♪
653
01:01:38,270 --> 01:01:40,446
Hagen Stehr
has had a visionary idea
654
01:01:40,490 --> 01:01:42,100
to build
this remarkable facility.
655
01:01:42,144 --> 01:01:45,276
There's nothing like it
anywhere on Earth.
656
01:01:45,320 --> 01:01:47,322
People really thought
we were mad.
657
01:01:47,365 --> 01:01:49,498
I mean, it would not work,
it would not work.
658
01:01:49,541 --> 01:01:51,935
They said, "Why the hell
do you want to do that?"
659
01:01:51,979 --> 01:01:53,328
By spawning the bluefin tuna
660
01:01:53,371 --> 01:01:54,633
in an on-land facility,
661
01:01:54,677 --> 01:01:56,766
they can control the environment
the tuna's in.
662
01:01:56,810 --> 01:01:59,334
They could take the eggs,
hatch them,
663
01:01:59,377 --> 01:02:04,164
and raise the larvae
through their lifecycle.
664
01:02:04,207 --> 01:02:05,774
I backed it with my own money,
665
01:02:05,818 --> 01:02:07,820
and we took over
a little hatchery
666
01:02:07,863 --> 01:02:10,997
about 100 kilometers
north of Port Lincoln.
667
01:02:11,040 --> 01:02:13,913
We got the best scientists
from around the world,
668
01:02:13,956 --> 01:02:16,697
which I thought
were the best scientists.
669
01:02:16,741 --> 01:02:18,743
In a military-style operation,
670
01:02:18,786 --> 01:02:21,006
we picked the fish up
from the sea
671
01:02:21,049 --> 01:02:23,748
and put them into the hatchery,
into an opening
672
01:02:23,791 --> 01:02:26,141
in the hatchery on the top,
in the roof, huh?
673
01:02:26,185 --> 01:02:29,405
That was the first time
the transfer of tuna
674
01:02:29,449 --> 01:02:32,190
from the sea onto shore.
675
01:02:32,233 --> 01:02:34,192
And that's when it all started.
676
01:02:38,283 --> 01:02:40,154
We manipulate
the fish using natural cues,
677
01:02:40,198 --> 01:02:41,721
which we've taken from the wild.
678
01:02:41,765 --> 01:02:43,157
We regulate the currents.
679
01:02:43,201 --> 01:02:44,550
We regulate the temperature.
680
01:02:44,593 --> 01:02:48,553
And then we regulate the light.
681
01:02:48,596 --> 01:02:49,641
So we have got the stars.
682
01:02:49,684 --> 01:02:50,816
We have got the moon.
683
01:02:50,860 --> 01:02:53,210
We have got the water current.
684
01:02:53,253 --> 01:02:55,821
And the big thing is
685
01:02:55,865 --> 01:02:59,825
the fish never leave the tank.
686
01:03:02,349 --> 01:03:05,134
Every time,
we monitor all the oxygen,
687
01:03:05,177 --> 01:03:06,851
all the water quality,
all those kind of things.
688
01:03:06,875 --> 01:03:09,965
We know the cues that basically
cause courtship
689
01:03:10,008 --> 01:03:11,836
and things like that,
and that gives us
690
01:03:11,880 --> 01:03:14,230
an understanding of what
we're doing with those cues.
691
01:03:14,273 --> 01:03:18,800
And in the end,
end up with the eggs.
692
01:03:18,843 --> 01:03:22,541
From 20 fish, we can produce,
693
01:03:22,585 --> 01:03:27,285
you know, in one night,
millions of eggs.
694
01:03:27,329 --> 01:03:30,854
Over the next
six or seven years,
695
01:03:30,898 --> 01:03:32,638
the tuna you will eat
in sushi shops
696
01:03:32,682 --> 01:03:36,554
and eat as sashimi
will be all propagated tuna.
697
01:03:36,598 --> 01:03:37,880
There's just
no other way around it.
698
01:03:37,904 --> 01:03:39,122
I'm a tuna fisherman.
699
01:03:39,166 --> 01:03:40,820
I've been tuna fishing
all my life
700
01:03:40,863 --> 01:03:42,778
since I came to this country,
yeah?
701
01:03:42,822 --> 01:03:44,867
I know that that is the future,
702
01:03:44,911 --> 01:03:46,651
and that's what
we have to concentrate on.
703
01:03:54,006 --> 01:03:56,530
Oh, thanks, mate.
704
01:03:56,573 --> 01:03:58,053
Thanks, mate.
705
01:03:58,097 --> 01:03:59,359
Okay, mate.
706
01:03:59,402 --> 01:04:01,122
Give me a ring
maybe a little later on, huh?
707
01:04:11,457 --> 01:04:12,457
Aw, shit!
708
01:04:20,248 --> 01:04:21,248
Jeez. So it's...
709
01:04:23,947 --> 01:04:24,947
Fucking hell.
710
01:05:18,172 --> 01:05:19,216
Yeah, no.
711
01:05:19,260 --> 01:05:20,870
It's a bloody good day.
712
01:05:24,918 --> 01:05:26,179
You know, it's huge
713
01:05:26,222 --> 01:05:27,634
for the whole industry,
for the whole world.
714
01:05:27,658 --> 01:05:31,010
Aquaculture for me is not
just about producing fish.
715
01:05:31,053 --> 01:05:32,968
It's about the sustainability
as well.
716
01:05:33,012 --> 01:05:35,057
Um, I used to commercially fish
in the old days,
717
01:05:35,101 --> 01:05:36,252
and rape, pillage, and plunder.
718
01:05:36,276 --> 01:05:37,625
But this is,
719
01:05:37,668 --> 01:05:39,516
this is definitely
the wave of the future for us.
720
01:06:07,870 --> 01:06:10,177
90% of the large fish
of the oceans...
721
01:06:10,221 --> 01:06:11,938
The bluefin tuna,
the swordfish, the sharks...
722
01:06:11,962 --> 01:06:12,918
Are gone.
723
01:06:12,962 --> 01:06:14,964
We've caught them all.
724
01:06:15,007 --> 01:06:17,792
Uh, and that fundamentally
changes ocean ecosystems.
725
01:06:17,836 --> 01:06:21,709
Uh, we need to bring
those species back.
726
01:06:21,753 --> 01:06:23,320
There's still
a few of 'em around.
727
01:06:23,363 --> 01:06:25,428
But if we don't watch
what we're doing in the oceans,
728
01:06:25,452 --> 01:06:27,585
if we don't start taking fewer,
729
01:06:27,628 --> 01:06:29,716
we're gonna run out
of wild-caught seafood,
730
01:06:29,760 --> 01:06:32,763
scientists tell us,
as early as 2048.
731
01:06:40,336 --> 01:06:43,165
We're gonna end up eating
differently in sushi.
732
01:06:43,208 --> 01:06:44,730
The question is,
do we do it now,
733
01:06:44,774 --> 01:06:46,645
allow these stocks to come back,
734
01:06:46,689 --> 01:06:48,604
and preserve them
for the future,
735
01:06:48,647 --> 01:06:50,475
or do we just wipe them out?
736
01:07:22,201 --> 01:07:23,265
You have to ask yourself,
737
01:07:23,289 --> 01:07:25,291
what can an individual
sushi lover
738
01:07:25,334 --> 01:07:28,685
do to help the bluefin tuna
when governments themselves
739
01:07:28,729 --> 01:07:30,339
have failed
in their responsibilities
740
01:07:30,383 --> 01:07:32,123
to conserve the species?
741
01:07:32,166 --> 01:07:33,820
I think this is a case
where consumers
742
01:07:33,863 --> 01:07:35,822
can actually do
more than governments.
743
01:07:35,865 --> 01:07:37,998
That's why we invented
the Seafood Watch Program
744
01:07:38,042 --> 01:07:39,695
here
at the Monterey Bay Aquarium,
745
01:07:39,739 --> 01:07:42,916
to enlist the help of
seafood lovers around the world
746
01:07:42,959 --> 01:07:46,615
to provide commercial incentives
for better fishery management,
747
01:07:46,659 --> 01:07:48,834
better care for our oceans.
748
01:07:48,877 --> 01:07:52,403
Our Seafood Watch Guide was
designed to help sushi lovers
749
01:07:52,446 --> 01:07:55,406
make better choices and
contribute to the conservation
750
01:07:55,449 --> 01:07:57,190
of fisheries
like the bluefin tuna
751
01:07:57,234 --> 01:07:59,497
around the world.
752
01:07:59,540 --> 01:08:01,847
There's a red list,
species to avoid.
753
01:08:01,890 --> 01:08:03,587
But there's also
a yellow and green list.
754
01:08:03,630 --> 01:08:06,851
So if you love seafood,
order from the green list.
755
01:08:06,894 --> 01:08:09,549
But any restaurant
that's out there serving seafood
756
01:08:09,593 --> 01:08:12,204
is going to have something
that is on that green list,
757
01:08:12,248 --> 01:08:15,294
and that's the item
that we really encourage people
758
01:08:15,338 --> 01:08:17,514
to try, especially
if it's your first time.
759
01:08:17,557 --> 01:08:20,603
Give it a try and see
if you enjoy that
760
01:08:20,646 --> 01:08:23,214
as one of your new favorite
sustainable seafood items.
761
01:08:27,523 --> 01:08:29,264
What we need to be
is knowledgeable
762
01:08:29,307 --> 01:08:32,136
about what we're consuming
from the sea.
763
01:08:32,180 --> 01:08:34,790
The idea that we have
a bounty-less ocean
764
01:08:34,833 --> 01:08:37,358
that's got endless sources
of protein
765
01:08:37,401 --> 01:08:42,798
for all of the people on Earth
is a myth.
766
01:09:20,094 --> 01:09:22,443
We can do anything
if we put our minds to it.
767
01:09:22,487 --> 01:09:24,576
I have absolute total confidence
768
01:09:24,619 --> 01:09:26,317
in the ability
of the human race.
769
01:09:26,360 --> 01:09:28,797
And, um, in a lot of ways,
we're on the wrong track
770
01:09:28,841 --> 01:09:30,712
right now when it comes
to this stuff.
771
01:09:30,756 --> 01:09:34,412
But we're gonna figure it out.
772
01:09:34,455 --> 01:09:36,544
I think
that the world's love of sushi
773
01:09:36,588 --> 01:09:38,719
will continue to grow.
774
01:09:38,763 --> 01:09:41,548
China, India,
and other emerging markets
775
01:09:41,592 --> 01:09:43,811
are just beginning to eat sushi.
776
01:09:43,855 --> 01:09:46,336
Huge markets for sure.
777
01:09:46,379 --> 01:09:49,077
People may have to adjust
to farmed fish
778
01:09:49,121 --> 01:09:52,559
if they want to continue eating
certain species.
779
01:09:52,603 --> 01:09:55,213
Perhaps consumers
will have the ability to do
780
01:09:55,257 --> 01:09:57,433
what governments can't,
781
01:09:57,476 --> 01:10:00,871
eat sustainably-caught fish,
and promote those companies
782
01:10:00,914 --> 01:10:02,873
and fishermen
that offer such alternatives.
783
01:10:07,312 --> 01:10:10,445
The choice is ultimately ours
as individuals.
784
01:12:28,096 --> 01:12:30,359
♪ Scrambling for the exit
785
01:12:35,581 --> 01:12:38,845
♪ The world is awaiting
786
01:12:38,888 --> 01:12:42,327
♪ The world is awaiting
787
01:12:57,428 --> 01:13:00,474
♪ Loud green lightning
788
01:13:00,518 --> 01:13:04,651
♪ Frightening phantoms
789
01:13:04,695 --> 01:13:06,436
♪ runners
790
01:13:06,479 --> 01:13:11,441
♪ Kill themselves
791
01:13:11,484 --> 01:13:15,401
♪ The sea is sleepwalking
792
01:13:15,445 --> 01:13:18,142
♪ Talking in a stupor
793
01:13:18,185 --> 01:13:20,187
♪ While confuse
794
01:13:20,231 --> 01:13:22,799
♪ Rust away on shelves
795
01:13:26,585 --> 01:13:29,849
♪ The world is awaiting
796
01:13:29,893 --> 01:13:33,375
♪ The world is awaiting
797
01:13:41,599 --> 01:13:44,428
♪ Ooh, oooh, ooh, ooh
58805
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