In an effort to produce the most delicious sushi in the world, the Japanese are now using acupuncture to calm the dying tuna who will experience a new but short afterlife as sushi.

The Osakana Planning Company is responsible for developing and patenting this special acupuncture technique. The idea behind it is that calm tuna results in purer blood and better tasting flesh. Once the fish have received the brief treatment, they thrash about less in their death throes.

“The tuna do not need to be dosed with chemicals to keep them tasting fresh during transportation. The company plans to begin testing acupuncture on salmon as well. With their costs rising every day, Japanese fishermen cannot compete in these markets any more. This is about giving them the chance to give the fish they catch added value,” said Toshiro Urabe, the president of the company located in Osaka, Japan.

Although the special treatment was exhibited at the International Japan Seafood Show, exactly where the needles are inserted in the fish remains a trade secret.

Maybe the tuna know but they are not telling.

What is “ouch” in tuna speak?




M Dee Dubroff is the penname of this freelance writer and former teacher originally from Brooklyn, New York. A writer of ghostly and horror fiction, she has branched out into the world of humorous non fiction writing and maintains eight web sites covering a wide variety of topics. She also writes feature articles for several local newspapers. Her book entitled: A Taste of Funny, and her website, Eat, Drink And Really Be Merry ( feature many well researched and humorous articles on the subject of food and drink.