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<\/p>\nWe went to Tsujiki wholesale fish market today also, and actually got to enter at the time all food professionals are buying and selling.<\/p>\n
The tuna auction begins at 5:00 am. Then about 6:30 am, intermediate wholesalers start lining up their winning bid tuna. Therefore, it is around the time when people like masters from sushi restaurants come to buy fish. Once professional deals settle down at 10:00 am, all the other visitors and foreign tourists are allowed to get in the market.<\/p>\n
What exactly is the difference between on what is going on before and after 10:00 am? That is how determined sellers and buyers are. It is entirely full of sprit because it is a place for exchanging valuable information.<\/p>\n
This is one situation I saw how they interact. As they talk about how Tuna, air transported from Boston, is fatty but doesn’t have any flavor of Tuna compared to the inshore ones, they let me try a piece. The one from inshore definitely tastes more as Tuna for sure.<\/p>\n
“I’ll take about a 20cm width of the belly, around this part of the inshore one.”<\/p>\n
“That will be around 4.3kg?”<\/p>\n
Pro talk, isn’t it?<\/p>\n
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We hope this information will be helpful.<\/p>\n
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Revision date: August 15, 2017<\/p>\n