On my recent trip to Tokyo I went into the fish market in the old area known as Ginza.

I got there at 4am and then waited in line for sushi at 5.30am at Dai Sushi with my new friend Shinji; The Tokyo Fixer. The place was alive with the morning's catch and had the liveiliness of the American equivalent of a bustling diner.

Unbelievable selections of fish round every corner, amazing colors and sweet briny smells; and the people - wow - they were so intense and passionate about their trade. It was so inspiring.

The tuna cutters were so efficient and their handling of these huge fish was just something to stand and take in. I really enjoyed seeing the reliance on the older sage like men you were trusted with only the most important moments of the cutting process. These majestic fish go for ten's of thousands of dollars, and are treated with unbelievable respect.

I must admit I came away full of inspiration (and fish)! My new book; Serious Barbecue: Fish will show you just what you can do with fish and seafood and a grill, but in the meantime, check out this recipe (Grilled Shrimp Cocktail) to get you started. I'll get back to you on whether I put a tuna in it however. I am doing lot's of research on the subject and the impact on the fisheries and sustainability issues.

I want to do the homework to try really understand what is going on.