these grouper are from mammograp . the firm in tokyo ensures nothing feneed go to waste. >> translator: with a bit of effort, we can get a good price for these and help the fisherman make a little extra. >> translator: here is the carfaccio. this is grouper from nagasaki. >> reporter: staff at this tokyo restaurant have included the fish on their recommended menu. >>translator: it has a crunchy texture. >> translator: i've never had fish this firm before. >> reporter: more than 4,000 restaurants have registered with the site. >> translator: we're sharing information about catches people previously didn't know were out there. we're making it much easier to sell rare fish. i think there's a lot of potential. >> reporter: fishermen and retailers are breaking with tradition to get fish faster to market. next, they'll be looking abroad as they try to get seafood from japan more quickly to tables around the world. >> asian markets are down this morning. i'll leave you with a check on markets >>> a legend of sumo as died of t