豊洲への引っ越しを一月後に控えた築地市場の仲卸さんを撮った。築地で三代続く鮪の仲卸だ。仲卸の仕事は早い、それは朝早くからという事は勿論、セリも早く、その巨大な鮪が料理人たちが求める高級食材になるまでもが兎に角早い仕事なのである。ちなみに、生の鮪は船にあげられてから一度も寝返りを打っていないのだそうだ、つまり上の身は一度もその体重に押されることは無いのだ。
Here are photos of intermediate wholesaler in Tsukiji Market which is to be moved to Toyosu in a month later.
This intermediate wholesaler of tuna fish has lasted for three generations so far in Tsukiji.
The intermediate wholesalers do their job very quickly. Of course they start working very early in the morning, and not only the auction but every process of making that whole huge fish the luxury foodstuff which the cooks want the most is done very quickly.
The tuna fish are never turned upside down once they are loaded on the ship which means their upper side meat never pressed down with their own weight.
