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.
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.
The day’s proceedings were brought to an end by a stir-fry of cuttlefish and vegetables in XO and yellow bean jian.
Of course breakfast next day was cuttlefish! Mixed with natto and a raw egg and shiso leaves: death to some, Ambrosia to others…
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.
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.
This time aji caught in Tokyo Bay. The fish weren’t very big but plenty in the bag. These are just fillets before they are breadcrumbed and deep-fried. The leftover fish will be split, salted and left out to dry overnight tonight.
Once fried these were consumed as quickly as possible, with just a squeeze of lemon and of course my “secret” tartar sauce. There were no leftovers of either.
There’s all sorts on this part of the Bay…
Good day out on the water thanks as always to Bentenya, sailing from Kanazawa Hakkei.
Glorious weather for offshore fishing over the weekend, and the Tokyo Bay aji put up a fairly good show as well, despite a spring tide on the ebb all day. It was nice just to be out on the sea again after a hiatus in my saltwater fishing.
This time of year the aji are a little slim and not so oily, but fairly delicious when cooked in the orthodox fashion, breadcrumbed and grilled or fried. I made the not-so-secret tartar sauce to go with, of course. As for eating raw, aji in this state are best served as the dish known in Japanese as nameroh, quite literally “Lick It”. The name is not at all scabrous, but a reference to the deliciousness of the dish which allegedly makes some diners lick their plates clean. The filleted fish is mixed with fresh ginger, myouga root, sake, spring onion and a touch of miso, before being chopped very fine into a paste. It eats fine as-is, but some diners like to drizzle a little rice vinegar over it or even soy sauce. If this pounded fish-paste is stuffed into an abalone shell and grilled over a fire, it is known as sanga-yaki.
After a hot sunny day on the water, Okinawan beer went down very well with the aji. For some reason my local store has started stocking this beer.
Aji fishing usually leaves the angler with some fish left over after his evening meal, and this time was no exception. I cured the fish overnight and sun-dried them next morning. This time the fish were dried as fillets though they are more often made bone-in.
Thanks as always to Benten-ya, sailing from Kanazawa Hakkei, Kanagawa.