Sushi: The Global Catch

from Multimedia Library Collection:
Environmental Film Profiles (videos)

Hall, Mark. Sushi: The Global Catch. New York: Alive Mind Cinema, 2011. HDcam, 75 min.

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 in the past 30 years. Sushi: The Global Catch is a feature-length documentary shot in five nations that explores the tradition, growth and future of this popular cuisine. Beautiful raw pieces of fish and rice now appear from Warsaw and New York to football games in Texas towns. Can this growth continue without consequence? Blue Fin Tuna is a valuable commodity that faces potential extinction due to the explosion in the popularity of sushi worldwide. Once a Japanese delicacy, today the consumption of sushi represents a four billion dollar industry. Is the current sushi trade sustainable? What can be done to ensure that the prized Blue Fin Tuna exists for future generations to come? This timely documentary poses important questions that all sushi lovers should give thought to before placing their next order of sushi. (Source: Official Film Website and Press Kit)

© 2011 Sakana Film Productions, LLC. Trailer used with permission.

About the Environmental Film Profiles collection

Further readings: 
  • Baird, Ian G., and Noah Quastel. "Dolphin-Safe Tuna from California to Thailand: Localisms in Environmental Certification of Global Commodity Networks." Annals Of The Association Of American Geographers 101, no. 2 (2011): 337–55.
  • Bestor, Theodore C. "How Sushi Went Global." Foreign Policy 121 (2000): 54-63.
  • Kraemer, Erick. "Tackling Problems of Overfishing: Protecting Sharks and Bluefin Tuna." Environmental Claims Journal 25, no. 3 (2013): 250–71.
  • Safina, Carl. "Bluefin Tuna in the West Atlantic: Negligent Management and the Making of an Endangered Species." Conservation Biology 7, no. 2 (1993): 229–34.