I have visited Tsukiji many times over the past 24 years and visited Kyoto
and many other Japanese markets in this period. Even in Kagoshima in the
warm end of Japan the lack of unpleasant fish smell is a pleasant surprise.
The key points I have noted are:
Very fresh clean fish is the norm in Japanese markets. Trawl fish is older
but kept well iced and clean by most operators.
Most product is in styrene cases and therefore little or no drip/splash over
the floors.
Almost all product is sold same day, there is little carry over of product.
Therefore there is little dirt and bacteria spilling onto floor for further
growth.
Hence the cleaning task is not as difficult as it is in other places where
"older" fish is more common, dirt and bacteria is falling on floor and
cleaning is not so thorough.
Nick Ruello
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