Fish Eating & Fish Teaching

The love of the Japanese for fresh raw Fish is legendary. But due to over-fishing, the waters close to Japanese shores are depleted of stock. So to feed the discerning Japanese population, Fishing boats have had to get bigger and go farther than ever.

But the farther the fishermen went, the longer it took to bring in the Fish. If the return trip took more than a few days, the Fish were not fresh and the Japanese did not like the taste. To solve this problem, fishing companies installed freezers on their Boats. They would catch the Fish and freeze them at sea. Freezers allowed the boats to go farther and stay longer and come back with a larger Catch.

However, the Japanese could still taste the difference between fresh and frozen fish and they did not like the taste of frozen Fish. And frozen Fish meant a lower price.
So fishing companies installed Fish tanks. They would catch the Fish and stuff them in the tanks, fin to fin. After a little thrashing around, the Fish became lethargic and barely moved. They were alive when they reached the Shores, but they were tired and dull.

Unfortunately, the Japanese could still taste the difference. Because the fish did not move for days, they lost their fresh-fish taste. The Japanese preferred the lively taste of fresh fish, not that of sluggish fish.

So how did Japanese fishing companies solve this problem? How do they get fresh-tasting fish to their quality conscious consumers? If YOU were consulting the Fish industry, what would you recommend?.The answer turned out to be quiet simple....

To keep the Fish tasting fresh, the Japanese fishing companies still put the Fish in the tanks. But now they add a small Shark to each tank. The Shark eats a few Fish daily, but most of the Fish arrive in a very lively state as all throughout the voyage they are on the move to save themselves from the Shark.

With a SHARK IN THE TANK, now the Fish cannot take their own existence for granted, they HAVE TO make efforts to stay alive, they HAVE TO out-think and HAVE TO out-run the Shark. The fish are challenged!!

I too was challenged when I cooked this Grilled fish dish in two marinades; one of crushed Kaffir leaves with Turmeric for one Fillet and the other glazed with Soy Sauce and Honey served with Salad leaves drizzled with Balsamic Vinegar and topped with Walnuts, Almonds and Kishmish and Cous Cous with Mushrooms. Yashabh had to like one, if not both.

He is my Shark in the Tank when it comes to Cooking. But I also like to consciously keep at least one more Shark in my Tank in the form of a THOUGHT which keeps me uncomfortable, striving and seeking at all times.

Is there a Shark in your Tank? Are you a Shark in someones Tank?