added to the list!
added to the list!
Wishing you calm seas and big catches for the new year!
Sure works hard. However you celebrate, happy hols!
Although it has been in my cupboard for a few years, I finally gave my good haze rod an outing; or, as the local anglers would say, show the rod the water. After the demise of the tip of my own home-made rod I decided to give this one a go. It is by far the best rod, or perhaps the one with the most work on it, in my entire house: it was built many years ago by my rod making teacher’s late teacher. Thankfully I had a good day on the water, catching a huge number of haze gobies with it. Of course it would never do to not catch anything on a rod’s first outing as the bad luck seems to stick – an unlucky rod. The fish caught with this rod were disposed of in the orthodox manner, mostly tenpura.
..with a twist! Thank you very much Mr. W for the nuclear-hot chillies!
Eating this dish I actually started to partly see through time, whilst the memsahib became worried enough to ask me if I was okay. And I have put a roll of toilet paper in the fridge, of course.
…from Sardigna! Thank you very much regular blog visitor Mr. VS (the kindness of various readers of my blog is amazing…thank you all). About half the fermented sausage was already consumed by the time I remembered to take a photo….
I won it for coming 9th in a haze fishing competition. It was made by special order by legendary Tokyo tackle store Sansui. The glass soon saw action as I warmed up my frying oil for the starter…
Some of the survivors ended up in a gratin; others were grilled and then sun-dried: these will be used to make the stock for celebratory o-zoni soup on New Year’s Day morning. It is so dry here in the Japanese winter these fish are completely dried out left outside overnight. Then they go in a ziplock bag and into the freezer until the 1st Jan.