Sushi: The Global Catch (2011)
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- Not Rated
- 1h 15min
- Documentary, History
- 07 Jun 2012 (Germany)
- Movie
- 1 win & 1 nomination.
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Directed by
| Mark Hall | ... | (as Mark S. Hall) |
Produced by
| Robert J. Barnhart | ... | executive producer (as Robert Barnhart) |
| Lynn Edmundson | ... | executive producer |
| Scott Gaynor | ... | executive producer |
| Dan Green | ... | executive producer |
| Mark Hall | ... | producer (as Mark S. Hall) |
| Alberto Tamura | ... | executive producer |
Music by
| Brian Satterwhite | ||
Cinematography by
| Jason Faust | ||
| Matthew Franklin | ||
| Kazuomi Furuya | ||
Editing by
| Sandra Adair | ||
| Catie Cacci | ||
Editorial Department
| Jonathan Hartwig | ... | post-production assistant |
| Brian Satterwhite | ... | additional editor |
| Brandon Thomas | ... | colorist |
Second Unit Director or Assistant Director
| Jason Wehling | ... | second unit director |
Sound Department
| Wayne Brissette | ... | sound mixer / sound recordist |
| Patrick Chan | ... | sound mixer / sound recordist |
| Tom Hammond | ... | re-recording mixer |
| Justin Hennard | ... | sound editor |
| Hirohisa Ota | ... | sound mixer |
| Winson Church Tam | ... | sound mixer / sound recordist |
Camera and Electrical Department
| Kazuomi Furuya | ... | additional photography / camera operator |
| Yuta Yamaguchi | ... | additional photography |
Music Department
| Matthew Crawford | ... | score mixer |
| Nate Rendon | ... | scoring assistant |
Additional Crew
| Leonardo Cabezas | ... | spanish subtitles |
| Aya Mitsuhashi | ... | production assistant |
| Elysia Van Deusen | ... | production accountant |
Production Companies
Distributors
- Lorber Films (2012) (United States) (theatrical)
Special Effects
Other Companies
Storyline
| Plot Summary |
From humble beginnings as a simple food sold by Japanese street vendors, sushi has exploded into an international phenomenon in the past 30 years. SUSHI: THE GLOBAL CATCH is a feature-length documentary shot in five countries exploring the history, problems and future of this popular cuisine. Much of sushi's rich cultural tradition that began in Tokyo is changing as raw fish now appear from cities like Warsaw and New York to small towns worldwide. But what is the cost? Will the worldwide hunger for sushi continue to grow until wild fish vanish, or will new technology like aquaculture keep plates full? Can sustainable sushi restaurants satisfy consumers or will competition for declining resources drive prices so high that only a few can afford raw fish? Written by Sakana Films |
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Additional Details
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Box Office
| Opening Weekend United States | $516, 05 Aug 2012 |