Sushi: The Global Catch

How did sushi become a global cuisine? What began as a simple but elegant food sold by Tokyo street vendors has become a worldwide phenomenon. Shot in five nations, the film explores the tradition, growth and future of this popular cuisine. As ocean predators such as Bluefin Tuna are auctioned at astronomical rates, we see that sushi is big money and these fish are gold.


Mark Hall





Running Time

75 mins

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SFGFF Film Program:

Sushi_The_Global_Catch.jpgHow did sushi become a global cuisine?

What started as a time honored reverence of fish is now an international phenomenon that is consuming oceanic fish exponentially. Once a dish limited to Japan, the film examines how sushi is spreading across the globe and a beautiful tradition experienced by a few has become a common global fad.

The story of raw fish travels the world and includes interviews of chefs in five nations from Japan to Texas and even Poland, giving insight into the long, seven-year apprenticeships undergone by aspiring chefs and the specialized, traditionally made knives used throughout the trade. San Francisco’s first sustainable sushi bar, Tataki, is also featured.

The filmmakers visit tuna farms, open ocean factory ships and the infamous fish market of Tsukiji Japan, where ocean predators such as Bluefin Tuna are auctioned at astronomical rates. We see that sushi is big money and these fish are gold.

A Special Jury Award Winner in the 2011 Seattle International Film Festival, the film demonstrates that the demand for sushi is depleting apex predators in the ocean, including Bluefin tuna. It leaves the viewer hungry for solutions and shows that a few pioneers have already begun to lead the way.

Screening: March 3, 2012 at New People Cinema. California Premiere.

Panel Discussion: Sushi, Sustainability, and the Fate of Fish

Join us after the Sushi: The Global Catch to discuss the health of sushi for humans and the oceans. Among the panelists is Mark Hall, the film's director, who will expand on the sustainability of fishing and fish consumption around the globe. Other panelists will include sushi restauranteurs, fisherman, and advocates who will address the challenges of sustainability, fish and the future of the ocean.

With: David McGuire, Sea Stewards (moderator); Mark Hall, director, Sushi: the Global Catch; Catherine Kilduff, Staff Attorney, Oceans Program, Center for Biological Diversity; Dr. Wallace "J" Nichols, Research Associate, California Academy of Sciences and; Casson Trenor, co-owner, Tataki Restaurant; Alistair Douglas, Seafood Services Japan.

WINNER: 2012 Audience Award