Vous voulez voir cette page en français ? Cliquez ici.


or
Sign in to turn on 1-Click ordering.
or
Amazon Prime Free Trial required. Sign up when you check out. Learn More
More Buying Choices
Have one to sell? Sell yours here

Sushi: The Global Catch

Mark Hall , Mark Hall    Unrated   DVD
5.0 out of 5 stars  See all reviews (1 customer review)
Price: CDN$ 34.95 & FREE Shipping. Details
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 1 left in stock (more on the way).
Ships from and sold by Amazon.ca. Gift-wrap available.
Want it delivered Wednesday, September 3? Choose One-Day Shipping at checkout.

Product Details


Product Description

Product Description

Have you ever eaten sushi? If so, the phenomenal growth in demand for sushi has come at a cost:overfishing has led to depleting fish stocks, which in turn has threatened the balance of the ocean's ecosystems. 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 — winner of the Special Jury Prize at the 2011 Seattle International Film Festival and the Audience Award at the 2012 San Francisco Green Film Festival — poses some important questions that all sushi lovers should give thought to before placing their next order of sushi.

Customers Who Bought This Item Also Bought


Customer Reviews

4 star
0
3 star
0
2 star
0
1 star
0
5.0 out of 5 stars
5.0 out of 5 stars
Most helpful customer reviews
By Stephen Pletko TOP 50 REVIEWER
Format:DVD
XXXXX

"[This documentary] is both a love letter to the cuisine and an alarm bell to the [sushi] industry. If we are to save the art of sushi, we must adopt more environmmentally conscious and responsible practices throughout the industry.

The oceans are in crises and it is imperative that we find a way to rekindle the honor and reverance that first inspired the creation of this unique delicacy.

The importance of this [documentary] cannot be overstated."

The above comes from an extra to this very informative and visually-pleasing documentary about the sushi industry.

What is suchi? It is a Japanese dish consisting of small cakes of cold cooked rice flavored with vinegar and garnished with strips of raw or cooked fish (usually Bluefish tuna), vegetables, etc. Its popularity has exploded and it has become a popular dish around the world.

There is no narration. The comments (either spoken or in subtitles) supplied by the people in this film is what drives it.

This documntary look at such things as:

(1) tuna (2) suchi a-go-go (a popular restaurant) (3) fishermen (4) sustainability (5) farmed fish (6) Bluefin problems and (7) ocean ecosystems.

Finally, this DVD (the one released in 2012) has three extras.

In conclusion, this is an eye-opening documentary which poses some important questions that all suchi lovers in particular and seafood lovers in general should give thought too before placing their next order!!

(2011; 1 hr, 10 min excluding end credits; 10 chapters; full screen)

<<Stephen Pletko, London, Ontario, Canada>>

XXXXX
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.8 out of 5 stars  4 reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Sushi – The Global Catch Dec 10 2013
By Carlos E. Velasquez - Published on Amazon.com
Format:DVD
Ever since the release “The Cove,” I believe that there has been an increase of awareness about the mismanagement of our oceans resources, a response that is both commendable and remarkable. We need more of this type of work, so it is gratifying that Mark S. Hall made the very necessary and unforgettable “Sushi – The Global Catch,” under the umbrella of Alive Mind Cinema and Kino Lorber, among others.

The documentary begins at the end, so to speak. The filmmakers take us to several Sushi restaurants in Japan, where master sushi chefs, such as Mamaro Sugiyama (Sushiko restaurant, opened since 1885) and Yasuharo Ida (Sushi Iwa restaurant) are interviewed and tell us about the history of sushi and what makes a great sushi chef. In addition, there are interviews with Kazuo Nazaki, who has a knife shop in Tokyo, and who sells traditional knives for sushi shops. From there we are taken to the famous Tjukiji Market, in Tokyo, which is the largest fish market in the world. We are presented interviews with Makoto Nozue and Hiroyasu Itoh, two experts – or dealers --on tuna fisheries and pricing, who know how to evaluate the price of each specimen based on certain characteristics, such as the condition of the eyes. One tuna fish can reach the price of $400,000!! Itoh says that his company sold 109,565 tons of tuna in 2008. From then on, tuna – specifically Blue-fin tuna -- becomes the subject of the film, as this fish is the most exploited in the oceans, with a 60 to 80% reduction of its population worldwide.

After discussing the final destination and use of tuna in the sushi world, we are then introduced to some experts on tuna ecological preservation., including Mike Sutton, director of the Center for the future of the Oceans, in Monterrey, California; Barbara Block, from Stanford University, expert on Blue-fin tuna; Greenpeace members who fight the overfishing of tunas both in the field and in the media; sushi chefs that are looking for alternatives, as well as research scientists that are trying to farm Blue-fin tuna in the lab and in the ocean in Australia, and much more. We are informed that 90% of the large fish in the oceans are gone, and that by 2048 100% will be gone if we don’t act. And, as one chef says, “One thing I’m sure of is we will run out of tuna sooner than we will run out of oil.” Much awareness should be kept on China, where sushi consumption is increasing significantly. In the end, someone else said, “Consumers’ decision will be the one, not the government.”

“Sushi – The Global Catch” is perfect in the way it delivers its message. The interviewees were both from the commercial field, as well as the scientific community. It really reaches your heart and mind, and should be a must for every citizen of this planet. (USA, Poland, Japan, Australia, Singapore; 2012; color; 75 min)

Reviewed on December 9, 2013 for by Eric Gonzalez for Kino Lorber – Alive Mind Cinema
1 of 1 people found the following review helpful
5.0 out of 5 stars A great documentary, that everyone should watch! Sept. 19 2013
By Ellen Killinger - Published on Amazon.com
Format:DVD|Verified Purchase
If you eat sushi, then please watch this documentary! A lot of facts about the industry and
how we are eating all the "good" fish! Very well put together!
4.0 out of 5 stars especially like the information on Port July 5 2014
By Barry Besold - Published on Amazon.com
Format:DVD|Verified Purchase
very informative doco, especially like the information on Port Lincoln
5.0 out of 5 stars "One thing I am sure of--we will run out of [Bluefin] tuna sooner than we will run out of oil" March 16 2014
By Stephen Pletko - Published on Amazon.com
Format:DVD
XXXXX

"[This documentary] is both a love letter to the cuisine and an alarm bell to the [sushi] industry. If we are to save the art of sushi, we must adopt more environmmentally conscious and responsible practices throughout the industry.

The oceans are in crises and it is imperative that we find a way to rekindle the honor and reverance that first inspired the creation of this unique delicacy.

The importance of this [documentary] cannot be overstated."

The above comes from an extra to this very informative and visually-pleasing documentary about the sushi industry.

What is suchi? It is a Japanese dish consisting of small cakes of cold cooked rice flavored with vinegar and garnished with strips of raw or cooked fish (usually Bluefish tuna), vegetables, etc. Its popularity has exploded and it has become a popular dish around the world.

There is no narration. The comments (either spoken or in subtitles) supplied by the people in this film is what drives it.

This documntary looks at such things as:

(1) tuna (2) suchi a-go-go (a popular restaurant) (3) fishermen (4) sustainability (5) farmed fish (6) Bluefin problems and (7) ocean ecosystems.

Finally, this DVD (the one released in 2012) has three extras.

In conclusion, this is an eye-opening documentary which poses some important questions that all suchi lovers in particular and seafood lovers in general should give thought too before placing their next order!!

(2011; 1 hr, 10 min excluding end credits; 10 chapters; full screen)

<<Stephen Pletko, London, Ontario, Canada>>

XXXXX
Search Customer Reviews
Only search this product's reviews

Look for similar items by category


Feedback