Japanese face serious bluefin tuna shortage

03/1/2013 | Huffington Post, The

The number of Japanese bluefin tuna has dropped so significantly within the past 15 years that restaurants may no longer be able to carry the fish on menus. Despite the alarming situation, many Japanese sushi chefs who rely on the fish aren't sweating it. "Nobody really knows the bad state bluefin tuna is in," said sushi chef Kazuo Nagayama. "I don't think it'll disappear, but we might not be able to catch any. It's obvious we need to set quotas."

View Full Article in:

Huffington Post, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations