Question 1

What is the best lens for Japanese Fish Photography?

Accepted Answer

We highly recommend a macro lens in the 85mm to 105mm range. This allows you to get close enough to capture the delicate textures of the fish without distorting the shape of the plate. It also provides a beautiful 'bokeh' or background blur, which helps the fish stand out as the primary subject.

Question 2

How do you handle reflections on wet fish surfaces?

Accepted Answer

Reflections are best managed using a circular polarizer on your lens and large diffusion panels over your lights. While some highlights are necessary to show freshness, 'hot spots' should be softened. We often use small black foam boards (flags) to block light from hitting specific areas that are too reflective.

Question 3

Can AI truly replicate the look of professional food photography?

Accepted Answer

AI is an incredible tool for creating consistent backgrounds and perfect lighting environments, which we find saves hours of studio time. However, it is important to be honest: AI can sometimes struggle with the hyper-specific anatomical details of rare fish species. We use it to enhance and generate high-quality conceptual imagery, but for specific menu items, human oversight ensures the dish looks exactly like what the chef serves.

Question 4

What lighting color temperature should I use?

Accepted Answer

We generally suggest a daylight-balanced temperature (around 5600K). This keeps the whites of the fish looking clean and the reds looking vibrant. If the light is too warm, the fish can look old or unappealing; if it is too cool, it may look sterile and unappetizing.

Question 5

Should I photograph fish raw or cooked?

Accepted Answer

It depends on the dish, but for Japanese cuisine, both are essential. Raw fish (Sashimi) highlights ingredient quality and knife skills, while cooked fish (Yakimono) highlights technique and texture. We find that a mix of both across a menu provides a comprehensive story of the restaurant's range.

Question 6

How do I keep the fish looking fresh during a long shoot?

Accepted Answer

Speed is key, but we also use 'stand-in' plates to set up our lighting. Once the light is perfect, we bring out the actual 'hero' dish. Keeping the fish on a chilled plate until the very last second helps maintain its structural integrity and color.

Question 7

Is negative space really that important?

Accepted Answer

Absolutely. In Japanese Fish Photography, the space around the food is just as important as the food itself. It conveys a sense of elegance, cleanliness, and high-end service. Overcrowding a frame makes the dish feel cheap and cluttered, whereas negative space emphasizes the premium nature of the seafood.

Mastering Professional Japanese Fish Photography