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Sushi: The Global Catch and Il Corvo

Sushi: The Global Catch

The documentary presented the dilemma caused by increasing popularity of sushi around the world.

The first third to half of the movie was a little unfocused: started with interviews with famous sushi chefs in Japan and sushi chef apprenticeship; Tsukiji fish market auction and interviews with the auctioneers;  how the fish wholesaler picked fish, their skills and knowledge.

There was a part about traditional knife making; and a part on the history of Japanese Airlines when they used to import fish to Japan for sushi because they were carrying empty cargo back to Japan from foreign destinations.

The movie also followed fishermen, showcasing the different fishing method: line versus net.

From there on, the movie finally landed in the discussion of overfishing blue fin tuna, and its effect on the ecosystem.

There was the attempt internationally to limit tuna fishing but unfortunately seemed like the policing ability was low so illegal fishing were still prevalent.

There were interviews with entrepreneur farming blue fin tuna in the ocean using baby blue fin tuna, making the argument that it was more sustainable than current fishing practice.

However, this method did not address the fact that baby fish were still required and the fish were not living in their natural state and environment as they were netted or caged in.

There were interviews with an innovator’s attempt to raise tuna on land using water tanks and they started the farming process from tuna eggs.

It was fascinating to learn that apparently DNA test could be performed on the tuna to identify whether the tuna at hand was from farmed source.

With the discussion on sustainability issue, the movie highlighted sushi restaurants that only served sustainable fish.

The movie ended with the Seafood watch list, and how consumers could be armed with information and made wise choices for both health and sustainability reasons.

Even though the movie was unfocused, the information presented were still engaging.

It was eye-opening to see the different methods of fish farming first hand.

We love sushi, and had been avoiding tuna for quite some time now — for heath and sustainability reasons.

It was a very scary thought to think that with the world’s increasing population, there really could be a day without fish for humans.

Perhaps eat less and savor?


Loved going to Il Corvo — guaranteed good eats!

We went after the lunch rush and was very happy to find that all 3 options for the day were still available.

I had gone there before, lining up behind a long line that was out the door, and watched the options disappearing in front of the eyes as I got nearer to the cashier!

For the day, I had pappardelle with Bolognese sauce, my friend had the cresti di gallo with calms.


As expected, the hand-made pasta had awesome texture — solid and dense with substance, chewy or bouncy in a great way; as if I could taste the labor of kneading and the many passes through the pasta machine.

The pappardelle flavor was very interesting.

I tasted something really deep, really rich in the sauce; and the texture was also mealy — different than the usual ground meat that was expected from a Bolognese sauce.

I could not guess what it was — until I saw a piece in my dish that probably was not meant to be seen!

The secret was liver!  No wonder!

It was such a novel idea to me.

Il Corvo managed to make something that I generally avoid (the only liver I like was foie gras) to something delicious.

I could not make out the liver metallic taste, and the herb flavors had deliciously masked the liver!

The parmesan cheese on top had a lovely nutty flavor which enhanced the dish fantastically.

The cresti di gallo was out of this world!

The shape of the pasta was uncommon — it looked like big macaroni with ruffle edges.

The sauce was spicy, sweet and winey.

Small and fresh clam meats brought out the sea, and light bread crumb on top gave a little crunch to the dish.

Light amount of pancetta were enough to give some meaty savoriness without overpowering the sea and the beautiful pasta.

There was a lovely prominent herb used in the pasta but I could not identified.

I really need to educate myself on herbs!

My friend bought a to-go vegetarian pesto for hubby.


The whiff of garlic, sweet basil and nutty cheese oozed out of the box.

I was sure it was tasty as well.

Lunch was excellent

We left full and satisfied.

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