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Plus, good restaurants want to serve fresh tuna so most of it would have to be cut up and served that day. So the demand must be there, somehow. Or, maybe this
by nneonneo 7y ago
Plus, good restaurants want to serve fresh tuna so most of it would have to be cut up and served that day. So the demand must be there, somehow.
Or, maybe this is an expensive marketing stunt. The guy who bought the big tuna is the owner of a chain of moderately priced conveyor-belt sushi restaurants; hard to imagine he’s pushing $60 nigiri through them. He does say that he might’ve gone a bit over (https://www.cnn.com/2019/01/05/asia/giant-tuna-sets-record-at-japan-auction/index.html); https://www.cnn.com/2019/01/05/asia/giant-tuna-sets-record-a... he was expecting to pay $300-500K USD.
- jacquesm 7y agoPaying 3-6 times as much as you intend to pay for something isn't 'a bit over'. Impulse buy? Bidding war and unable to see clearly? Or simply so rich that it doesn't matter?
- ryankupyn 7y agoPossibly still a reasonable buy for him even at 3-6x what was expected if the higher price generates enough extra press coverage.
- ricardobeat 7y agoHaven't seen a single mention of his restaurant chain in the news though. The CNN article even mentions a competitor restaurant, but not his!
- Hydraulix989 7y agoWell TBF, the Reuters article mentions this one though.
- jsjw7sbw 7y agoI think the tuna is already frozen when they buy it.
- NikolaeVarius 7y agoIt is all flash frozen when caught
- jjeaff 7y agoActually not the case. You don't want to serve tuna fresh. It is usually frozen and kept that way for at least a few days to age it and give it flavor.