Memories of walking through the busy streets of the Tokyo Tsukiji fish market, now a fading memory.

The government “fucked it up” and so there is no more charm at the new market and fish lovers cannot have any contact as before.

I remember passing these wooden coffins, watching inside are “hon maguro” kept in diced-ice to maintain a freshness and to prevent oxidization.

These fish can be maintained in these conditions for 1/2 days before degrading in quality but the temperature is key and maintaining ice without any chlorine is a must.