Podcast: The Economics of Everyday Things (LS 60 · TOP 0.1% what is this?)Episode: 64. Sushi FishPub date: 2024-09-23Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationHow does a fresh tuna get from Japan to Nebraska before it goes bad? And how does its journey show up in the price of your spicy tuna rolls? Zachary Crockett gets schooled. SOURCES:Sasha Issenberg, journalist and author.David Utterback, owner of Yoshitomo and Ota sushi restaurants.Nobu Yamanashi, president of Yama Seafood. RESOURCES:"Wild or Farmed? Pacific or Atlantic? Here’s What to Know About Bluefin Tuna," by Jean Trinh (Los Angeles Times, 2023)."The Untold Story of Sushi in America," by Daniel Fromson (The New York Times Magazine, 2021)."The Intricacies of Tuna Grading," (Luke's Lobster Blog, 2020)."Sushinomics: How Bluefin Tuna Became a Million-Dollar Fish," by Svati Kirsten Narula (The Atlantic, 2014).The Sushi Economy: Globalization and the Making of a Modern Delicacy, by Sasha Issenberg (2007).Yoshitomo. EXTRAS:"Is the Future of Farming in the Ocean?" by Freakonomics Radio (2021). Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.The podcast and artwork embedded on this page are from Freakonomics Network & Zachary Crockett, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.

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