“Fresh bluefin tuna arrives in style at Tokyo’s Narita airport every day, from all over the world. They are carefully packed in crates and unloaded onto palettes often less than 24 hours after being caught. It’s delivered on ice, in custom-made wooden boxes called “coffins,” to the Tokyo fish market, which is called Tsukiji. It’s the place where the world’s top sushi chefs get their fish.”
Excerpt from “The King of Sushi”, a piece which originally aired on “60 Minutes” in 2008.