National Geographic

The problem of living in Japan for too long is that you develop a fine taste in white shinny fish. Agi 鯵（アジ）, Saba 鯖（サバ） or Iwaji 鰯（イワシ）are all my favorite. If you want to assess whether a sushi restaurant is good at what it does, order these type of shinny white fish sashimi. They are very tricky to handle because the fish meat deterioate very quickly (faster than others). If raw fish can be served, that means this restaurant has good channel to get the best fish out of market and knows how to keep them fresh. These fishes are normally not expensive to buy from market, but the restaurant will charge you almost the same price as other expensive fish for the complexity of storage and logistic. Autumn is the best time - they are fattened up preparing for winter (sorry fish, I really like you so much that I eat you).

I was flipping thru the national geographic magazine which shows a rare photos of white shark near Papua Ginea. The sharks filter sea waters to extract whatever eatible. In one of the photos, the shark was about to catch up a large quantity of shinny white little fish with its gigantic mouth - all I can think of is the little white fish must be delicious.