The Silver Dragon of Osaka Bay: A Guide to Catching and Cooking Beltfish
The day begins before dawn, with a quick breakfast before heading to the boat. Today’s target is a special one—something long, silver, shiny, and incredibly delicious. It’s one of the most popular fish to catch in Japan, with a season that runs from summer through fall.
Gearing Up for the Hunt
To catch this elusive creature, a specific setup is required. The gear for the day includes:
- An electric reel (Diver 200)
- A 30 lbs external leader
- The main rig, known as a “Tenya,” which is a jig head designed for bait fishing.
The bait is a frozen sardine, which is attached to the Tenya jig and secured firmly with a thin wire. With the rig set up and the boat launched, it’s time to head out.
Fishing for Tachiuo (Beltfish) in Osaka Bay
The fishing spot is about 3 miles offshore, where several other boats are already gathered, all targeting the same prize. The target is the Beltfish, known in Japan as
Tachiuo (タチウオ).
The Tachiuo is a beloved fish in the region for several reasons:
- A Long Season: The season opens in August and closes in January, offering a long period for anglers to enjoy the catch.
- Abundance: Beltfish live in large schools, especially in Osaka Bay. If you can locate a school, you’re likely to catch a lot.
- Delicious Taste: They are incredibly tasty, with quality white meat that is versatile enough for many different styles of cooking.
The fishing technique is straightforward. In water about 100 meters deep, you drop the rig to the bottom. Then, you wind it up slowly and evenly, occasionally giving it a little shake to add some enticing action.
It doesn’t take long for the action to start. A fish hits the line around the 60-meter mark. When handling the catch, extreme caution is necessary. Beltfish have super sharp teeth that can cause a nasty cut that won’t stop bleeding if you’re not careful. After a successful day, it’s time to head home and turn the catch into a feast.
From Bay to Plate: Three Beltfish Recipes
Back in the kitchen, the fish are rinsed, headed, and cut into manageable 20 cm sections.
Recipe 1: Quick Seared Sashimi Lunch
For a quick and easy lunch, a piece of the beltfish is prepared
aburi style.
- The skin side of the fish is seared with a torch until crispy.
- The seared fish is sliced and placed in a bowl.
- It’s seasoned with salt, sesame oil, and a “magic seasoning,” ponzu.
- The dish is finished with a generous amount of scallions.The result is an “instant sashimi” that is crispy, with sweet and tender meat.
Recipe 2: Classic Sashimi
A portion of the fresh catch is prepared as traditional sashimi. After wiping off any excess water, the fish is sliced and arranged on a plate. Served with a ponzu dressing, the shiny, beautiful meat is ready to be enjoyed.
Recipe 3: Fried Beltfish with Lemon Butter Sauce
Finally, it’s time for a cooked dish.
- Beltfish pieces are seasoned with salt and pepper, then coated in flour.
- The fish is pan-fried in oil until golden brown.
- For the sauce, minced garlic is sautéed in olive oil. Butter, sake, and ponzu are added to the pan to create a rich sauce.
- The sauce is poured over the fried fish, completing the dish. This simple recipe results in a delicious meal with very soft and tender meat.