Fishing for kisu (Japanese whiting). Oh wait!
In the end I gave most of my catch to a friend and kept just enough for my own consumption. These were stored in my new shiny arctic-cold cool box and disposed of at home as tenpura and kobujime.
Thanks as always to Esamasa-maru, sailing from Haneda!
It is strange how my favourite photo of all my time in the Philippines was of roast pork. Or rather, of the Cebuano dish lechon, no doubt Spanish-inspired but the chillies, kalamansi, spices, lemon grass and general method of eating (in tropical heat, washed down with San Miguel beer) are very Filipino. I’ve eaten Kagoshima black pork (a descendant of Berkshires brought over from England), bellota-grade Iberico in various forms, and had cochinillo at el Duque (in Segovia) but I think this is the best roast pork I have ever eaten. How they get the skin so crispy but not burned is a marvel (a quick dr. googles seems to reveal this is from a glaze made of Cola drink or condensed milk) – and the skin is very, very crispy. When I last roasted a suckling pig on my Weber at home the skin looked good but had the texture of cardboard. In this case, the pig wasn’t whole but just the belly rolled up and stuffed with spices. It was unbelievably good. Of course there were other dishes – tocino, fried skin, pancit, fried danggit, and the inevitable adobong, but lechon deserved a post to itself I think.
Sorry for the radio silence, been busy on many fronts including moving house and lots of other things. I am however alive and well, and occasionally fishing and cooking a lot! Thank you as always for reading my posts. There will be a couple of surprises in 2018 for regular readers, I do hope you will keep following my blog.
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.