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!
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.
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.
More goby fishing (and I baptised a new rod)!
Turned out nice again!
Some gobies were caught, killed and eaten.
Tenpura always crisps up nicer if you drain a bit of the oil on kitchen paper or if you are like me and not overly nice about things, old newspaper. I try not to apply the batter too thick. This evening we had a last-minute guest, and she exclaimed at how good haze tenpura is (I suspect she has never eaten real Japanese mahaze before) and how the fish fillets rolled up in the hot oil. This is a sign of quality not poor frying technique: it means the fish has never been frozen or overly-chilled. Of course in this case the poor buggers were whizzing about in a bucket until about three hours previously.