(The cucumber roll looks great, but the so-called California Roll contains a panoply of truly frightening ingredients.) We learn about the stroke of entrepreneurial evil genius that is Sushi Popper, pre-sliced sushi rolls served in a Pringles-type can with a push-up apparatus. (A YouTube trailer for the film is posted below.) In addition to interviewing Japanese fishermen, fish traders and high-end sushi chefs upholding a centuries-old tradition, Hall travels to a football game in suburban Texas and the Polish city of Lodz to demonstrate the global explosion of what was once (at least outside Tokyo) an eccentric and/or ethnic specialty cuisine. Hall’s “Sushi: The Global Catch” offers foodies and sushi buffs a refreshing palate-cleanser before the parade of experts and the dire news reports. Unlike most issue-oriented documentaries about the abundant idiocy of the human species and the imminent demise of our planet, Mark S. As the market’s expert buyers begin to inspect the fish – which may have been locally caught, but are just as likely to come from the oceans off Australia or Canada - for freshness, fat content and flavor, any sushi lover is likely to imagine how they will taste once sliced into delicate morsels and served with preserved rice, dried seaweed and blindingly hot wasabi. Ovoid carcasses the size of hogs and as hard as bowling balls come sliding out of trucks to hit the pavement with a satisfying, hollow thunk. When you see the enormous frozen bluefin tuna unloaded by the score at Tokyo’s historic Tsukiji Fish Market, it’s like an action scene, and not a bloodless one either.
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