Sushi: The Global Catch

Sushi: The Global Catch reveals the impact of the rising popularity of sushi around the world. From Tokyo's Tsukiji market, Mark Hall begins his investigation of the sushi trade, which see more fish delivered than any other sushi market -- and more money, too: over $4 billion a year. But as the demand for sushi has skyrocketed, it has also led to overfishing of the Blue Fin Tuna, depleting fish stocks with the potential consequence of throwing off the balance of our ocean's ecosystems. In Tokyo, Chef Sugiyama, owner of the Michelin-starred Sushiko, which has been a family business since 1884, is now facing challenges as the world's population of Blue Fin Tuna continues to decrease. In Texas, chef Tyson Cole has incorporated distinctly American ingredients into his "New American" style of sushi, and in San Francisco Casson Trenor, a Greenpeace activist, has opened the world's first "sustainable sushi" restaurant and advocates for the closure of fisheries that threaten to unbalance the world's fish populations.