Tsukiji fish market - Fresh Tuna Auction

Tsukiji fish market - Fresh Tuna Auction
The Tokyo Metropolitan Central Wholesale Market, commonly known as The Tsukiji fish market is located near the Tsukijishijō Station on the Toei Ōedo Line and Tsukiji Station on the Tokyo Metro Hibiya Line. There are two distinct sections of the market as a whole. The "inner market" (jonai shijo) is the licensed wholesale market, where the auctions and most of the processing of the fish take place, and where licensed wholesale dealers (approximately 900 of them) operate small stalls. The "outer market" (jogai shijo) is a mixture of wholesale and retail shops that sell Japanese kitchen tools, restaurant supplies, groceries, and seafood, and many restaurants, especially sushi restaurants. Most of the shops in the outer market close by the early afternoon, and in the inner market even earlier.

The market opens most mornings except Sundays and holidays and some infrequent closing days within the week[1] at 3:00 a.m. with the arrival of the products by ship, truck and plane from all over the world. Particularly impressive is the unloading of tons of frozen tuna. The auction houses (wholesalers known in Japanese as oroshi gyōsha) then estimate the value and prepare the incoming products for the auctions. The buyers (licensed to participate in the auctions) also inspect the fish to estimate which fish they would like to bid for and at which price.

The auctions start around 5:20 a.m. Bidding can only be done by licensed participants. These bidders include intermediate wholesalers [nakaoroshi gyousha] who operate stalls within the marketplace, and other licensed buyers who are agents for restaurants, food processing companies, and large retailers.

The auctions usually end around 7:00 a.m. Afterwards, the purchased fish is either loaded onto trucks to be shipped to the next destination, or on small carts and moved to the many shops located inside of the market. There the shop owners cut and prepare the products for retail. In case of large fish, for example tuna and swordfish, cutting and preparation is elaborate. Frozen tuna and swordfish are often cut with large band saws, and fresh tuna is carved with extremely long knives (some well over a meter in length) called Oroshi hocho, maguro-bocho, or Hancho hocho.

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