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Sushi is the prime suspect of the latest Salmonella outbreak, but government officials say the foodborne illness hasn’t been traced to a particular food yet and investigations are still underway, the Boston Globe reported. Reuters

Sushi: The Global Catch is a feature-length documentary shot over the course of two years that explores how sushi became a worldwide phenomenon. A few decades ago, the idea of raw fish held very limited appeal to most Westerners. In a relatively short time, sushi has gone from an exoctic curiosity to a delicacy to a staple.

Sushi: The Global Catch asks the question: Can the growth continue without consequence?

Director Mark Hall's documentary captures the history of this popular cuisine and focuses attention on the environmental consequences of the overfishing of sushi-grade fish.

The traditions of sushi are discussed in the film by Mamoru Sugiyama, the Michelin-starred chef of Tokyo's Sushiko founded in 1885, as well as with people at the city's famed Tsukiji market. The effect of the phenomenal growth of sushi - including the overfishing of sushi-grade fish such as the Bluefin tuna - are discussed by ocean conservation experts.

Also addressed is the sustainable sushi movement to prevent ecological damage to our oceans. Potential solutions to the environmental problems of sushi are presented, including attempts in Australia to raise the complex Bluefin tuna in captivity, through sustainably focused aquaculture, the DNA testing of fish to track them from fishing boat to restaurant, and an effort to educate sushi-lovers about selecting fish that are not threatened.

Sushi: The Global Catch will premiere Wednesday, June 8th at 7pm at the Admiral Theater as a part of the 37th Seattle International Film Festival.

Following the premiere, the director will host a Q&A, joined by a a panel of experts from around the world to further discuss the topics raised in the film. Expected panelists include: Alistair Douglas, representing Australian aquaculture; Casson Trenor, author, Greenpeace campaigner, and co-founder of the Tataki sustainable sushi restaurants in San Francisco; and producer Aya Mitsuhashi.

[Source: PR Newswire]