Fish at the Tsukiji isn’t smelly because they are chlorine free, and seawater is used to maintain a fresh atmosphere and limited degradation of the fish.

It’s Mr. T’s early morning cleaning Kohada; the knife action, salting with a final vinegar bath. I am in his small kitchen, a mere 2 square meters, and barely enough room for passing each other. I watch over his shoulders, and I can’t say he’s happy, but somehow he accepts my presence.

The end result is a fantastic sliver fish, shines with perfumes of perfection, I call them those speckled wonders.