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.
store-bought sushi, conveyor-belt sushi, and then sushi made by a man whose family have been doing it in the same restaurant for five generations, this time with fish you have caught that day and until about three hours previously had been swimming in the deep blue sea. I consider it an angler’s duty to cook any fish I kill but just ever so occasionally, it is a pleasure to ask a friend who happens to be a pro to deal with my catch (and I do make sure he takes a good cut of the bag as well for his own use). I wasn’t disappointed this time, although after the second dish (well-peppered cutlassfish seared on a nuclear-hot pan with butter) I was a bit elevated in my spirits and forgot to take any photos of the cutlassfish arai (scorched then chilled in iced saltwater then sliced paper-thin), or the cutlassfish tenpura, or the fillets seasoned with nothing other than salt and lightly grilled (it needs nothing more) but hopefully these two photos convey a part of the deliciousness (and skill, devotion and dare I say affection, of the chef involved). Thank you so much Mr. N.!