PROCESSING and packaging fish for export to Japan--the great Mecca of fisheries--has become a major activity for many of the world's seafood producers. Much of their supplies pass through Tsukiji Market, the "kitchen of Tokyo", which sells fish worth $22 to $23 million a day. Importing, sorting and stocking these fish and shellfish--then selling them to middlemen and others – is the main business of wholesale traders such as Daito Gyorui Co. Ltd.

Daito--which in 1994 handled 206,131 tons of fish Importing, sorting and stocking these fish and shell-fish--then selling them to middlemen and others--is the main business of whole-sale traders such as Daito Gyorui Co. Ltd.

TOKYO's bustling Tsukiji central wholesale market, which is open 24 hours a day, usually begins to receive fish at around midnight.

Inspections, made at about 4 am before the first auction, are an important part of the wholesaler's work, Yutaka Numi, deputy manager of Daito Gyorui's international department, tells FNI.

"We check for quantity and quality, and start thinking about the day's prices," he says.

The first auction starts at about 5.30 am and takes some 30 minutes. The 1000 middle whole-salers (jobbers) take the fish they have bought to their own shops in the market and lay them out for sale to retailers, caterers and others. Meanwhile, other fish bought at the auction goes to supermarkets and for market distribution. The last fish auction of the day at Tsukiji is usually completed between 8 and 9 am. After that, Daito contacts buyers at local markets and delivers fish. The company's work is usually finished by about 1 or 2 pm. "Tsukiji market handles about 2500 tonnes of fish, worth US$22 to 23 million, a day," according to Yutaka Niimi.

"Roughly one-third of the fish is fresh, one-third is frozen and one-third dried or in other forms."

There are seven market wholesalers, five of which handle all kinds offish, and two specialising in dried and salted products. Four whole-salers are large.

Around 18,000 people work at the market, which attracts about 30,000 buyers, according to Yutaka Nilmi. Around 48,000 people may be packed into the 225,126 sq. metre market each morning!

On a recent visit to the market, FNI technical editor Tom Wray saw fresh and frozen tunas from many countries, including purse-seine caught and pen-reared southern bluefin from Australia. Fresh sashimi grade tuna was earning up to 8000 yen per kg at auction.

There are, however, other costs. On fish air-freighted into Japan, these include import tax (about 4.7 per cent), consumption tax (three per cent), customs expenses and transport from Narita International Airport to Tsukiji. So, deductions are about--15 per cent of the auction price. "Usually, with a new sup plier, we ask him to send a small trial shipment of fish after initial talks," says Yutaka Niimi.