Have you ever been to a sushi place, sat down, looked at your food, and wondered why you’re paying $11.99 for 5 morsels of raw fish wrapped up in seaweed. Well that’s just the tip of the iceberg.
At the “biggest fish market” in Tokyo, auctioneers bid up to thousands of dollars for freshly landed fish. In 2007, one table sized tuna sold for about $50 000 and a small basket of sweet shrimp for $10 000. But surely your favorite sushi restaurant doesn’t import the rarest fish from Japan.
Why then, does the check always turn a good meal sour? Well, part of it is just the hype. For whatever reason, some foods have acquired a “prestigious” status among diners (in the case of sushi, probably because it is delicious but also really healthy). But often, high prices also stem from the scarcity of the product.
Some of the fish used to make sushi have a short season of availability and it also often takes a great level of skill to prepare them. Whether it’s more hype or value, one thing’s for sure; whether you’re at the “biggest fish market” or the sushi place down the street, a good seafood meal is definitely going to eat away at your paycheck.