The most orthodox method of dealing with haze: tenpura. Eaten with just good sea-salt, there are few fish dishes I enjoy more than tenpura straight out of the pot. If anything the batter was a little too thick but still came out pretty well.
The next dish is another favourite of mine when dealing with white fish: kobu-jime. Here fillets of fish are salted and then pressed with a great weight between layers of konbu kelp leaves that have been moistened with vinegar.
To serve, I always eat it with finely chopped umeboshi plum. These too are homemade. Kobujime for me is always a bear-trap as it goes uncommonly well with almost all alcoholic drinks, often leading to over-indulgence. I managed to control myself and drank only three cans of chuhai spirits.
Finally, as we left Matsushima in a characteristically generous gesture my rod making teacher said ‘I have no need for this’ and gave me the big blue swimmer-crab he had caught. Good thing I didn’t mock him for falling over (see previous post)!
A hefty sized hen crab, which I split in two and made into miso soup; the taste was unbelievably good and rich.
Lastly, one of the curiosities of Matsushima Bay was the number of shako mantis shrimps we caught as by-catch. I boiled mine in salted water and it made an excellent snack.