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!
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.
Very gratefully received a gift of homemade pancetta tesa from a regular reader of my blog, which was quite excellent. It was certainly put to good use. Thank you very much Mr. S!
Just kabayaki this year…
12 year-old steeped plum wine – comes with a bit of a kick (40% abv shochu)! I think I must have forgotten about this jar since I am amazed it lasted this long without being drunk…
Few things can beat a good English-style cured ox tongue. This time I cooked it in a pressure cooker, so it was done in 50 minutes instead of 3 hours. If anything this was tastier; no loss of fat or delicious juices. This tongue lasted approximately 1 day after it was done before it was all eaten up: nothing leftover for a curry.
It’s gravlax time of course! This batch was highly praised by the memsahib, and the regulars at my local izakaya. Raw salmon was bought at Costco.