Turned out nice again!
Some gobies were caught, killed and eaten.
Tenpura always crisps up nicer if you drain a bit of the oil on kitchen paper or if you are like me and not overly nice about things, old newspaper. I try not to apply the batter too thick. This evening we had a last-minute guest, and she exclaimed at how good haze tenpura is (I suspect she has never eaten real Japanese mahaze before) and how the fish fillets rolled up in the hot oil. This is a sign of quality not poor frying technique: it means the fish has never been frozen or overly-chilled. Of course in this case the poor buggers were whizzing about in a bucket until about three hours previously.
but we don’t care, with a cooler full of wahoo, as the hoist says! On returning to Hagåtña, the incredibly relaxed captain prepared the best sashimi you could ever eat south of the tropic line:
Sent down with some local Guam beer and amazingly, Kikkoman shoyu and genuine wasabi, it was not bad! There were no stingrays or teenaged girls in miniscule bikinis this time.
I could get used to this kind of fishing, in a private sea (not a single other sport fishing vessel, or indeed any ship of any kind, in sight) and Chamorro hospitality!
Many thanks again to Captain Ray, Louis and Jamie, of the Island Girl, sailing from Hagåtña Boat Basin. I can’t wait to go back again!
It has been about 20 years since I last went pistol shooting, somewhere in Florida: shot the Glock 17, which had recently come out to take the world by storm, and the Beretta 92 that had just been adopted by the US Army to replace the 1911. I think I had a go on a .38 Special revolver as well. The M92 was the least impressive, malfunctioning after two shots (FTE) despite the range officer singing its praise. Well, Guam being America I had another go: CZ75 (a thing of beauty), M1911A1, Walther PPQ and a 7-shot S & W .357 Magnum revolver (I think it was a Model 686, with a 6″ barrel). I am not a total drooling gun nut, but in my opinion shooting the .357 Magnum revolver was about as much fun as you can have with your clothes on. And when the target came back, it looks like I still have the knack!
Wahoo x 4. Thank you Captain Ray and the crew of the Island Girl, sailing from Hagåtña Boat Basin, for a great trip.
What’s to do with a kilogram or so of eel innards? Stew them, in a mix of soy sauce, mirin, maple syrup and sansho, of course.