Oceans One Bite News Today

With the oceans being overfished, sustainable sushi is more important than ever. We interviewed Chef Hajime Sato of Sozai to learn about the challenges.

SEATTLE — The fish carver slides his knife into a 550-pound bluefin tuna shortly after 6 a.m. on a mid-July morning. His blade makes a sound, click-click-click, as it rattles

SEATTLE — The fish carver slides his knife into a 550-pound bluefin tuna shortly after 6 a.m. on a mid-July morning. His blade makes a sound, click-click-click, as it rattles along the fishs …