Tag Archives: Whiting

Autumn goby/haze fishing

oh wait!


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…

Random photos


The kobujime from my last fishing trip.  It was delicious as always, and never seems to last more than one day once it is ready.


Then two kinds of dried fish: where the whiting fillets are cured and flavoured with either sake rice wine (above) or dusted with ground, dried nori seaweed (below) and set to dry out on my balcony.  In mid-winter these are done in about 12 hours, the air is so dry here.  I took most of these to my local izakaya where the boss grilled them over charcoal, which always seems to make them taste better.

Although I went out fishing in mid-January, on the day the weather was strange: hazy, humid and feeling like Spring. Amid the unholy murk of the early morning I spotted an old friend: the Kaiwomaru II, a four-masted barque that is used as a training vessel for the maritime university in south Tokyo and to my knowledge the only tall ship permanently based in Tokyo Bay.

Mt. Fuji is usually dusted completely white with snow this time of year and looked very odd with so little white and the haze all around it; the deckhand went to great lengths to point this out to me, and other various bad omens, and we shook our heads and pondered on the sad, degenerate times we live in.

Angler’s perquisite

Just a few whiting fillets for the angler’s kitchen…

First fishing trip of 2016

Hope you all have a happy New Year with tight lines and tranquil seas for all!

Caught some big ones

At least if you are a tanago angler…

It was hotter and humider than Satan’s codpiece last Sunday in Japan, but out at sea at least there was an occasional breath of wind to relieve the heat.  The weather did not interfere unnecessarily with the main objective of the day’s outing, which was to eat a very large amount of tenpura (whiting, megochi, squid, prawns, shiitake, lots of different veg) washed down with beer and shochu mixers.

I rather felt we were on board a sea-going izakaya rather than a fishing vessel, reinforced by the fact that this was a charter organised by my local bar and there were some very serious drinkers and eaters.  I had a lot of stuff to do in the evening so tried to avoid getting too roaring-drunk, but met with the immense kindness of my hosts (Japanese hospitality seems to get even stronger when out on the water) who plied me with more shochu, more beer, do I need more ice? and so forth.  The hillocks of straight-out-the-pot tenpura, the asari littleneck clams shucked, lovingly skewered on bamboo and grilled with a soy sauce glaze, the infinity of pickles and miso-shiru and rice made me decide I would not need to eat again for about a week (this proved to be wrong, though).

My homemade whiting rod is still giving good service, and occasionally I caught some fish in between the Yebisu beers straight out the cooler.

Thank you very much to Captain Yukio as always, Fukagawa Fujimi and all the regulars at my local izakaya!