Tag Archives: Tokyo Bay

It’s that time of year again

Haze time!

Most of the fish were disposed of in the orthodox manner:

haze tenpura

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.

My favourite sport fishing vessel of all time

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.

Spring fishing

Wind-gall at morn; fine weather all gone…

Leap Year aji

Split, cured in brine and set to dry overnight; this photo shows them ready at about 7am the morning after fishing.  These are a staple of Japanese cuisine and many a bleary-eyed foreign guest staying at a traditional ryokan has been startled by being served these for breakfast.  They want just a little grilling under the fire till the flesh is cooked through and the skin side is crispy.  The photo below shows what they look like skin side-up just after they come out of the brine.