This week's entries are all going to be a little graphic. My apologies for anybody that has found this out too late.

What surprised me was the contrast between the relatively clean work of finishing processing tuna as compared to preparing the smaller items of seafood for market. Whereas I understand that most of the dirty, messy work relating to tuna (gutting, beheading, what have you) is done out at sea, the smaller creatures have to be done the old fashioned way.

Everywhere you would walk in Tsukiji you couldn't help but notice the final moments of something. Knives and needles everywhere. The end of the line.