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.!
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.
Most of the fish were disposed of in the orthodox manner:
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.
Who else, of course!
Also a welcome (and rare, these days) guest…
Sorry for the lack of updates recently. Very busy (not in a bad way) and also made it to Hokkaido for the holidays. Will try to post more soon.