A Deep-Sea Adventure in Osaka Bay
Hey, welcome back to another episode of Fishing Life Awaji! I’m Daiki. It’s just after dawn, and I’m heading out to the deepest spot in Osaka Bay, where the water depth reaches around 550 feet. Today’s mission is to drop a line into the deep and see what we can catch.
Fishing the Abyss
Deep-sea fishing requires a simple approach. There are no complex techniques; you just drop the rig to the bottom and wait for a bite. The key is to drift the boat along with the current, which allows the line to stay straight as it descends into the depths. My drift will take me from 550 feet up to a slightly shallower 400 feet.
On my very first drift, I get a bite! I’m using an electric reel, which makes retrieving fish from such depths effortless, though it does take away some of the excitement of the fight.
The catch is a double-header of Black Croaker. This white-meat fish contains a lot of fat and is a favorite for sushi. It might look a bit like a sea bass, but in my opinion, it tastes much better. It seems the “rush hour” for Black Croaker has begun, and I continue to pull them up one after another.
A Feast from the Deep
Back in the kitchen, I’ve cleaned all the fish I caught today. As a bonus, I found that the fish were full of eggs, which will be the star of our first dish. Here’s the menu I have planned.
1. Simmered Fish Eggs
This is a classic Japanese way to prepare fish roe.
- The Broth: I start by boiling sake and mirin to burn off the alcohol. Then, I add soy sauce, water, ginger, and sugar to create a savory-sweet simmering liquid.
- Cooking: The fish eggs are simmered in this broth for about 20 minutes until they turn a rich brown color. The taste? Absolutely gorgeous.
2. Kelp-Wrapped Sashimi (Kobujime)
This technique infuses the fish with a wonderful umami flavor.
- Preparation: I moisturize a sheet of kelp with sake.
- Wrapping: A beautiful fillet of fish is wrapped tightly in the kelp.
- Aging: The wrapped fish is left to rest in the fridge for about half a day. This process transforms it into a super delicious sashimi.
3. Marinated Sashimi Sushi
By family request, sushi is also on the menu.
- Sushi Rice: I prepare sushi rice using some leftover rice and a sweet vinegar mixture.
- The Marinade: For the topping, I create a marinade with soy sauce, mirin, sesame oil, ground sesame seeds, and dashi.
- Assembly: I marinate slices of sashimi in the sauce for about 30 minutes in the fridge before serving them with the sushi rice.