ALL
ALL OVER
ALL OVER THE WORLD. THIS WEEK, CHRIS BLAKE WENT TO
LEARN HOW THEY DO IT.
>>
>> Reporter: EVERY MORNING, A VAN ARRIVES WITH FRESH FISH
FROM SOMEWHERE AROUND THE WORLD.
>> THE BEST CATCH OF THE DAY.
>> Reporter: TODAY, 150 POUNDS
OF BLUEFIN TUNA.
>> YOU KNOW WHEN THEY ARE
PREPARING, THEY ARE VERY QUIET.
>> Reporter: THE SIGNS GREW UP
ON A SMALL ISLAND IN SOUTH
JAPAN.
JAPAN.
JAPAN. OPPORTUNITY BROUGHT THEM TO THE
UNITED STATES BUT THERE WAS NO
FRESH FISH IN DENVER.
>> ALL OF THE FISH WAS FROZEN
AT THAT TIME.
>> THAT WAS 35 YEARS AGO.
>> WE SPENT TIME TRYING TO
FIGURE IT OUT HOW TO BRING THE
FRESHEST FISH.
FRESHEST FISH. >> Reporter: THEY CONVINCED HER
YOUNGEST BROTHER TO STAY IN
JAPAN.
JAPAN.
JAPAN. BECAUSE, TO GET THE BEST CATCH,
YOU'VE GOT TO KNOW THE RIGHT
PEOPLE.
PEOPLE.
PEOPLE. HE WILL TELL ME TOO MUCH ABOUT
THE MARKET.
THE MARKET. AND NO CAMERAS ARE ALLOWED BUT
HERE IS WHAT HE WILL SHARE.
>> IF THEY DON'T LIKE YOU, WE
WON'T GET THE FRESHEST FISH.
>> Reporter: IT IS ALL ABOUT
RELATIONSHIPS, RIGHT?
RELATIONSHIPS, RIGHT? >> IT IS GETTING HERE FOR 22
HOURS.
HOURS.
HOURS. >>
HOURS. >> Reporter: THAT GO THROUGH
1500 TO 2000 POUNDS OF FISH A
WEEK.
WEEK.
WEEK. >>
WEEK. >> WE LOVE CUSTOMERS.
>>
>> AS
>> AS YOU
>> AS YOU CAN SEE, IT IS TUNA. IT CAME FROM SPAIN.
DO YOU WANT TO TASTED?
HOLD IT IN THIS WAY.
>> Reporter: OH MY GOSH!
THAT MAY HAVE BEEN THE BEST
PART OF TONIGHT I HAVE EVER
HAD.
>>
>> YOU
>> YOU GUYS ARE NOW CRAVING SUSHI?
SUSHI?
SUSHI? FANTASTIC!
FANTASTIC! IF I CAN MAKE YOU CRAVE SUSHI
AND 9:00! HE WANTED TO SPEND
TIME TO TEACH US ABOUT SUSHI
ETIQUETTE AND HOW TO EAT IT.
>> Reporter: YOU HAVE A COUPLE
OF TIPS FOR US?
>> IT IS VERY IMPORTANT.
EVERYONE TENDS TO DO THIS.
THIS IS A NO-NO IN JAPAN.
BECAUSE THE MESSAGE IS THAT
YOUR CHOPSTICKS ARE CHEAP. SO
OUR AMERICAN GUESTS PUT IT INTO
A SAUCE. COLD RICE.
BUT YOU HAVE SO MUCH SOY SAUCE
SO WHAT YOU NEED TO DO, YOU CAN
FOLD THIS WAY, HOLD IT IN THIS
WAY AND THAT'S HOW YOU EAT IT.
>> THAT MIGHT HAVE BEEN THE
BEST BITE OF TUNA I HAVE EVER
HAD.
HAD.
HAD. >>
HAD. >> Reporter: AND THE BEST THING
TO DRINK WITH SUSHI IS GREEN
TEA.
TEA.
TEA. IT
TEA. IT IS THE ONLY DRINK THAT CAN
WASH AWAY OILS LEFT IN YOUR
MOUTH FROM THE FISH.
>> Reporter: DID YOU CRINGE
WHEN I GRABBED IT THE WRONG
WAY?
WAY?
WAY? >>
WAY? >> A
WAY? >> A LITTLE BIT.
>> I GRABBED THE CUP.
>> SUSHI ETIQUETTE.
>> I THOUGHT IT WAS PRO.
>> IT IS A SIGN OF RESPECT IF
YOU DO IT THAT WAY.
>> AND TURNING THE FISH
SIDEWAYS MEANS YOU ARE NOT
GETTING SO MUCH SOY SAUCE. YOU
CAN TASTE THE FISH MORE.
THE GREEN TEA WAS COMPLETELY
NEW TO ME.
I DRINK SAKE WHENEVER I GET
SUSHI BUT SOME PLACES, IT IS
JUST GREEN TEA THAT THEY WILL
SERVE OR THEY WILL SERVE NO
LIQUID AT ALL. THEY JUST WANT
YOU TO APPRECIATE THE FISH.
THEY DON'T WANT ANYTHING ELSE.
>> SOY SAUCE MAKES ME SO
THIRSTY.
THIRSTY.
THIRSTY. >> AND THEY DO A SPECIAL MIX
THAT MAKES IT WITH A LOT LESS
SALT.
SALT.
SALT. GREAT T.
GREAT T.
GREAT T. >> THEY ARE ON WALL STREET AND
YOU MIGHT WANT TO PLAN AHEAD.
THEY ARE USUALLY PRETTY