Tsukiji Fish Market with Andy

The worlds largest fish market (in terms of volume of fish moved) was today's stop on our tour of Tokyo. The Tsukiji (sski-gee) Wholesale Fish Market is the home to some 1200 or so "stalls" and perhaps some 60,000 employees. Covering some 56 acres the current market is where tonight's host Andy will procure today's fish for our plates this evening.

might not look like much, but it is THE BUSINESS!

http://en.wikipedia.org/wiki/Tsukiji_fish_market

Fresh produce as well as fish is available, while not the main attraction a necessary one that Andy orders first out of convenience (and useful delivery)

Our guide Andy did warn us that Tsukiji is perhaps not the most "tourist friendly" places that we will visit. and gave us some very simple things to keep in mind:

1. This is business
2. Commerce rules
3. Blocking commerce to snap pics will probably make vendors un-happy
4. Commerce will not slow to ensure your safety
5. Touch nothing unless Andy (who promised to buy lots of fish) invites us to, since he IS COMMERCE
6. Have fun keeping in mind 1-5

 http://www.andysfish.com/ 

The rules of Andy's market day; sure it must be fresh, but I only buy the best of the best, from great waters....

Generally the fish in Tsukiji is the freshest and best around so the guidelines we use when shopping for fish in the USA like these or these are already taken for granted. Andy says that he buys his based on 3 things Location, Location, Location. While fish species may range from all over, he notes that there are better locations for certain types of fish, and that is his guideline to which ones he will choose.

Fresh enough for most, but not for Andy

Andy also has relationships with specific vendors he has favored over the past 20+ years of buying at Tsukiji. They know what he likes and will tend to pull or hold for him what they feel is "best". Generally this works, though he does need to keep them guessing a little in order to keep them honest. After all, they might try to promote fish that he might not normally favor once and a while.

Future cat food (Tuna Heads)

The fish market opens VERY early for the tuna auctions (which are generally closed to tourists) and general market stall sales. Typically restaurateurs like Andy will shop between 5 and 6 o'clock AM. Today we went with Andy at 9:00 AM. Very late, but Andy did not mind, as it was a good way to keep his guys on their toes. But it might make finding all the fish he wanted for tonight a little tougher, but still manageable.

"Where does it come from?" sure it's fresh but the waters of origin speak volumes for Andy

Will this squid make the cut??

KamGrrl posing with some flat fish (Flounder, fluke?) she is not sure

On the move to one of Andy's trusted stalls

Grouper?

Scallops that are sushi grade are the only scallops for Andy's particular plates

"Kinki" that is apparently this fishes name- AKA Orange Roughy

Fresh caught Albacore Tuna, small and local to ensure no freezing

Looks good enough to eat right? Well we can arrange that...

Straight off the boar, to the market, then our mouths...

Mrs. Kam samples the sashimi straight off the fish

Grandma Paya too

Gorgeous slabs of the absolute freshest tuna 

"No honey, you don't HAVE to eat it. You might LIKE to eat it though."

King Crab here are boat boiled, fresh but not quite what Andy seeks

This King Crab was boiled already, on boat for shipping

This here is FRESH, Live King Crab

This is being set aside for OUR Dinner tonight

Prawn, fresh and tasty. YUP, raw just shelled and eaten. Like butter REALLY!

This is one of the largest of the stalls here

Andy settled up the order in only 5 minutes, but probably just spent thousands of dollars for tonights fare

Eels

Yellow fin tuna, not like what we get in the States, but recently caught, fresh and beautiful

One order of yellow fin sashimi please!

Jon Dory, will be fried for tonight's dinner

Red Snapper

Maybe 25 pounds of Tuna in my hands right there

This fish will never see Detroit as the best catch is ALWAYS sold in Japan.