Endangered Sei Whale Sushi — You Just Have to Know Who to Ask

The Hump, a chic Japanese restaurant in Santa Monica, served sushi made from the flesh of the endangered sei whale to customers willing to fork over the appropriate dough.  Two patrons went to the restaurant with an undercover film crew and, after racking up a $600 tab, requested whale meat.  The chef served it up —  it was even identified as such on their tab.  The patrons (and their film crew, who were acting at the behest of Louie Psihoyos, Oscar-winning director of The Cove) smuggled some flesh out of the restaurant, where they had it genetically tested.    Continue reading

What Price Sushi? Tuna on the Brink

3bluefin_tunaThe bluefin tuna can go from 0 to 60 mph in 5 seconds. Underwater.  One of the top predators in the ocean, the fish can grow to 10 feet in length and weigh 1500 pounds.  It also makes really good sushi — dead bluefin can sell for over $100,000.  Consequently, it has been fished to the brink of extinction; the population of Atlantic bluefin has plunged by 80 – 90% since the 1970s.

Scientists have been telling the International Commission for the Conservation of  Atlantic Tunas (ICCAT) for years that its allowable quota is way too high and that it must lower the maximum catch to under 15,000 tons per year.  Unfortunately, ICCAT has yet to listen.  The quota for this season is 47 percent above scientists’ recommendations, although ICCAT has declared it a recovery plan. Which makes it all that much more disturbing that Turkey has decided to ignore ICCAT’s already inadequate quotas and fish themselves silly. Turkey has the largest bluefin fishing fleet in the Mediterranean.

While it is not illegal to catch or sell bluefin, this results from inadequate international will rather than any abundance of fish.  The tuna is critically endangered and disappearing fast.  It would be nice if governments rallied around it the way they do for whales and sea turtles.  Nicer still would be if restaurants like Nobu (owned by Robert DeNiro and Nobu Matsuhisa) stopped serving it. As Willie Mackenzie of Greenpeace UK observes, “Eating bluefin tuna is as bad as digging into a tiger steak or gorilla burger.  It is entirely unacceptable that Nobu, or any restaurant, is serving an endangered species, and it must stop immediately if the species is to be saved from extinction.”

Nicest of all, though, would be if people just stopped eating it.

–David Cassuto