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The 2011 tsunami devastated the fishing industry in Sanriku, in northeastern Japan. Like others, seafood processor Kenichiro Yagi and local fishermen are trying to recover and rebuild their business. Using a special freezing technique, they deliver fresh local fish to distant customers year-round. They even learned how to make stingray liver, previously thought useless, appeal to a top Tokyo chef. Yagi also goes to Taiwan to tap Asian markets. We follow them as they explore the future of the local fishing industry.
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