Jurassic breakfast

Courtesy of Mr. S., a gift from Hokkaido!

Just another dawn at sea

The sea it was a-boiling!

It’s tako time!

Merry New Year

Wishing you all calm seas and tight lines for 2017!

It’s that time of year again

Haze time!

Most of the fish were disposed of in the orthodox manner:

haze tenpura

Happy (very belated) St. Leonard’s Day!

No eunuchs, Morris dancers or even bearded ladies appeared at my house, but I did want to upload some photos of cuttlefish cooking on the day.  First things first, on Captain Ohta’s recommendation I made a dish of cuttlefish legs braised in mashed cuttlefish livers, chilli oil and sake – a heady dish that brought gout to mind.

kimoni

After this there was a salad of raw cuttlefish, onions and peppers with Sicilian green dressing (finely chopped coriander leaf and capers, olive oil, vinegar) which perhaps offset the unhealthiness of the previous dish.

salad

The day’s proceedings were brought to an end by a stir-fry of cuttlefish and vegetables in XO and yellow bean jian.

stir fry

Of course breakfast next day was cuttlefish!  Mixed with natto and a raw egg and shiso leaves: death to some, Ambrosia to others…

ikanatto

Perils of squid fishing

apart from the obvious (being snatched and dragged into the depths of the sea by the Kraken, thus avenging his cephalod brothers).  The cuttlefish squirt a lot of water and, a lot of ink.  In fact in Japanese this species of cuttlefish is simply called “ink-squid”.  The ink gave a slight tang to my shochu mixer but I drank it anyway, but I am afraid the can holder/cooler will never be the same again.

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Cuttlefish-fishing

Great day out on the water today.  Many thanks as always to Captain Ohta of the Asanagimaru (and for the photo too)!  More photos to come when I have finished eating/drinking.