ong Kong is a blessed land full of sophisticated restaurants, discerning diners and a world of choice when it comes to f ood. Meanwhile, our proximity to Japan allows us to feast on bounteous fresh seafood j ust hours after it has been caught and sold at Tsukiji, t he world's largest fish market. The f amed venue r ecently served as t he subject of t he acclaimed documentary , a detailed examination of the lives of the market's many intermediary wholesalers and t he complex web of relationships that exist within that ecosystem.
There's a sobering moment when a Tsukiji worker remarks that his role, in the end, is to ensure that the efforts of those who put their lives on the line every day aren't in vain. He hopes that the fish he sells will go on to chefs who respect the bounty that they have been granted, brought to shore by those fishermen who risk their lives on the ocean to help us put food on our tables. It's a sentiment echoed by David Lai, the culinary director of Fish School, who is