Jiro Dreams of Sushi - "Disappearing Fish"

This video is a snippet from the documentary "Jiro Dreams of Sushi", where Jiro describes the problem of overfishing:

"Yoshikazu and I have meetings at night. I tell him what I want for the next day. He sometimes tells me that there isn't any good fish available, but he still comes back with enough fish for one day.

I first noticed that good seafood was becoming scarce when the akagai started to disappear. And then the good hamaguri disappeared. It used to be easy to get good anago, but now they're gone.

If you have a sushi restaurant, you'll have to find substitutes for certain types of fish. But is there a substitute for tuna? I don't think so.

Back when I was younger, there was never a shortage of high-quality fish. In the past, when I would go to the market, I could see the big tuna that were just cut open and I would ask them to bring out the ones I liked. That was true for any fish. You can't find fish like that anymore.

When we were kids, sushi was too expensive to eat regularly. Now they have sushi on conveyor belts and in convenience stores. Sushi is available everywhere, which has caused a shortage of fish.

The problem is over-fishing. The tuna stocks are declining each year. It takes 10 years for them to weigh 100 kilograms. Net-fishing and bottom-trawling methods catch everything, even the young fish. Regulations on catching only bigger fish should be enforced.

Catching the smaller fish before they've matured lowers the overall numbers. Businesses should balance profit with preserving natural resources. Without fish, we can't do business. However, that doesn't mean they should catch all the fish to the brink of extinction.

For posterity, we must be conscious of this issue."

Watch other videos from Sukiyabashi Jiro Honten:
https://www.youtube.com/watch?v=iAlSVRMgR2I&list=PLKyujEmp99Im6grprDuMuY372_U-ZDT5x

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Born in 1925, Sukiyabashi Jiro Honten owner Jiro Ono is recognised by Guinness World Records to be the oldest living Michelin three-star chef (and thanks to David Gelb's documentary Jiro Dreams of Sushi, he's also now a familiar face to cinema-goers worldwide). A visit to Sukiyabashi Jiro Honten should be treated with the utmost reverence just try not to show your surprise when the meal ends about 20 minutes after it started. Diners should expect to pay at least 30,000 for dinner, and be warned that they don't accept credit cards.