Procuring and serving high-quality tuna is no mean feat. As seafood supplier Nobu Yamanashi explained to Eater, "Tuna is very difficult. Every fish is different, from coloring to texture to fat ...
This is our challenge. How do we solve this and change the practice? Personally, I think we need to: 1. Make local tuna consumers aware of the quality and taste of high-grade tuna and pay a premium ...
Overfishing practices damage fish quality, but this issue often goes unidentified. So we created a new technology that could analyze the quality of each and every tuna, with the goal of shifting the ...