Tag Archives: Kanazawa Hakkei

Birthday cutlassfish-fishing

It has rained basically every single day in August, except for my birthday, when the skies cleared and allowed me to drink beer all day in the sun go fishing on a glass-like sea, on a fishing boat from Kanazawa Hakkei.

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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.

Angler’s perquisite

fillets

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.

Yokosuka fishing

There’s all sorts on this part of the Bay…

Cutlassfish-fishing

Good day out on the water thanks as always to Bentenya, sailing from Kanazawa Hakkei.