Tokyo Fish Market
This short post is about our pre-dawn trip to the Tsukiji Market, which is more popularly known as the Tokyo Fish Market. It is definitely one of the best places that we have seen on our trip to date.
On our second morning in Japan, we all slept a little later. Still, everyone was awake by 5am, so we decided to go to the Tokyo Fish Market, which is one of the great tourist attractions in a city which frankly doesn’t have many. It is the largest fish and seafood market in the world, and has been around in some form since the 1600s.
The taxi dropped us off on a busy road, near a row of small fish and produce shops which were just opening. We wandered around this small retail market for about 30 minutes, seeing a lot of fresh, frozen, and dried fish for sale. Strangely, several shops were also selling big non-fish animals which had been stuffed. We saw polar bears (hello Churchill!), a panda bear, an alligator, and sea turtles.
We realized that the main wholesale fish market, and the famous tuna auction, had to be somewhere else, so we asked directions. As it got light, we walked down toward an open-walled warehouse structure about 200 meters away.
The wholesale market is truly enormous, measuring about 400 meters by 250 meters. This translates into about 20 acres of covered area. The ceiling is about 30 feet up, and the floor is made of concrete, wet with water (and a little fish blood).
The activity level inside the hall was staggering. All in, there appeared to be at least 5,000 people working. Everyone except the tourists was wearing knee-level rubber boots.
About half of the people were working in large stalls, cutting up fish with knives and band saws, and laying out displays of fish for sale. Most of the other half were transporting fish on all sorts of motorized and handheld carts, on forklifts, and by hand with gaffing hooks. The motorized carts were just able to fit through the narrow aisles between the stalls without knocking over fish displays.
Finally, there were about 300 men in the auction area, examining and bidding on flash-frozen tuna carcasses. The tuna were huge -each one was larger than our eight-year-old son- and there were hundreds, maybe thousands, being displayed, sold, sawn up, and carted around.
They no longer allow tourists into the auction area itself, so we entered the “visitor viewing area,” which was only about 5 feet away.
We watched a few auctions. Men looked thoughtfully at a lot of 15-20 frozen tuna halves laid out on pallets. Then an auctioneer stepped on a box and rang a hand bell for a few moments before starting the bidding. Each auction was over in less than 10 minutes. Fish-transport men would cart the sold tuna off to the appropriate stalls, and the process would start over again with a new lot.
After watching the auctions, we walked through the maze of stalls for about 30 minutes, dodging fish carts and generally trying to stay out of the way. Zola and I watched a man killing live fish which were about the size of a woman’s pocketbook. He held the flopping fish with one hand, inserted a sharp knife behind the gills, severed the backbone and spinal cord, and then cut off the tail. After he had done ten or so, he took a long stiff wire (like a bicycle spoke), and reamed out their spinal cords from the opening where their tails had been a few minutes earlier. Lucky Zola got an impromptu anatomy lesson from Dad added to the home schooling curriculum.
We saw every conceivable type of seafood for sale (octopus, shellfish, eels, squid included), and in every conceivable presentation (fresh, frozen, dried, whole, cut up, sashimied, breaded, curried). It reminded me of the “ways to prepare shrimp” scene in Forrest Gump.
By about 7am, we had seen enough, and we zigzagged our way out of the market. To give a sense of the activity level, as we crossed the internal passage by the exit, I counted 27 vehicles (motorized carts, hand carts, bicycles, fork lifts) passing us in miultiple directions in a 15-second period. Highly orchestrated chaos.
The Tokyo Fish Market was amazing.









