What happens to the fish after the auction? Let’s take a look inside a broker's shop.

The area where the broker’s shops are located runs along both the main street and a side street, but the entrances are located on the main street. The only people who come to buy fish from their shops are market owners and the like who are regular customers, and the shops are not open to the general public. The buyers offer up their demands and the brokers use their best judgment to select the perfect fish before the two face off in a battle over the price. Once the negotiations have concluded, the fish are then loaded onto dollies and wheelbarrows and brought to the buyer's vehicle. However, fewer people are coming directly to the shop for their purchases – they are now ordering their fish by phone or by email, and then it’s delivered directly to their shop.

If you have good timing, you might be able to see a broker or fishmonger dissecting one of the tuna fish. The broker’s job is to buy the whole fish and break it down for those purchasing it. The knife used to cut the tuna is almost as long as a samurai sword. This allows the blade to be flexible as it cuts along the fish’s body. The craftsmen work meticulously, searching along the body of the fish to find the correct spot, then cut without hesitation. The epitome of professionalism. Once a month, when the market is open to the public, they put on a “Tuna Cutting Performance,” which is a big hit with visitors.