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Nick Sakagami was born in Tokyo and owns his own seafood importing andconsulting businesses. A longtime resident of Los Angeles, he is the only personoutside of Japan to be certified as an osakana meister, or fish master. He can identifyevery fish species and hundreds of subspecies by taste, feel, sight and smell. And hehas an expertise in tuna. Sakagami believes he has a responsibility to share what heknows with consumers of seafood and the seafood industry. He got his start workingpart time for a seafood wholesaler in Japan. His entire body would smell like fish. Butthat excited him and so he decided to explore that feeling around the world. He talks towholesalers about sustainable fishing and good import practices and is influential withhigh end restaurants on their buying practices.
