La fiebre del sushi - antojos y extinción de especies | DW Documental — Friday 22 May 2026The global appetite for sushi has transformed it from an exclusive Japanese delicacy into an everyday convenience food available in supermarkets and restaurants worldwide. Yet this surge in popularity carries severe environmental costs, as highlighted in a new documentary examining the supply chains of its key ingredients, tuna and salmon. From the disputed fishing grounds of the Indian Ocean to massive salmon farms in northern Europe, the production process reveals widespread overfishing and unsustainable practices that threaten marine ecosystems on a planetary scale. Investigations trace how yellowfin tuna, prized for sushi, faces extinction risks due to aggressive harvesting methods. In Europe, facilities near Gdansk produce around 23 tons of ready-made sushi daily for export to markets like Germany, underscoring the industrialized scale of the trade. Experts from organizations such as the WWF point out that truly sustainable yellowfin tuna is nearly nonexistent, with modern slavery in fishing fleets compounding the ecological damage from mass breeding and resource depletion. For consumers everywhere, from Asia to the Americas and Europe, the documentary urges more discerning choices to curb demand. As sushi's low-calorie appeal drives its spread, the hidden toll on biodiversity demands greater scrutiny of sourcing and a shift toward alternatives that protect endangered species rather than accelerate their decline.Watch the full video from DW Documentary below.