Tag Archives: Tokyo Bay

Haze rod baptised

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.

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The haze glass!

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.

 

Fishing the Floating World

More goby fishing (and I baptised a new rod)!

Goby time

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.

Autumn goby/haze fishing

oh wait!

There’s

store-bought sushi, conveyor-belt sushi, and then sushi made by a man whose family have been doing it in the same restaurant for five generations, this time with fish you have caught that day and until about three hours previously had been swimming in the deep blue sea.  I consider it an angler’s duty to cook any fish I kill but just ever so occasionally, it is a pleasure to ask a friend who happens to be a pro to deal with my catch (and I do make sure he takes a good cut of the bag as well for his own use).  I wasn’t disappointed this time, although after the second dish (well-peppered cutlassfish seared on a nuclear-hot pan with butter) I was a bit elevated in my spirits and forgot to take any photos of the cutlassfish arai (scorched then chilled in iced saltwater then sliced paper-thin), or the cutlassfish tenpura, or the fillets seasoned with nothing other than salt and lightly grilled (it needs nothing more) but hopefully these two photos convey a part of the deliciousness (and skill, devotion and dare I say affection, of the chef involved).  Thank you so much Mr. N.!

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.