Hey guys, welcome back to another episode of Fishing Life Awaji!
It is officially the middle of winter here in Japan. On this trip (December 19th), the early morning temperatures dropped to around 0°C, and the water temperature is dropping rapidly. While many fish become scarce during the cold season in Osaka Bay, there is one reliable target that stays active all year round: Red Snapper.
Here is a look at how we target them in the winter and a delicious recipe to warm you up after a freezing day on the water.
The Strategy: “Tai Rubber” & Nori Patterns
To catch Red Snapper (known locally as Tai) in these conditions, I mainly use a lure called Tai Rubber, which I create myself.
How it works:
- The Gear: It consists of a double hook, a rubber piece, and a free-moving sinker.
- The Technique: It is incredibly simple. You drop it to the bottom and slowly retrieve it. The rubber piece flaps in the water, attracting the fish.
Why are they here? In winter, Red Snapper in Osaka Bay gather in spots where they feed on Nori (black seaweed). We have Nori farms nearby, and the broken flakes scatter around the area, creating a feeding frenzy for the fish.
The Catch: Size Matters
The spot was packed with boats, putting a lot of pressure on the fish. While I started with a Sabiki rig for smaller fish, switching to the Tie Rubber helped me land the target.
In Osaka, we generally categorize the Red Snapper by size:
- Madai: Red Snapper over 30 cm (approx. 12 inches).
- Charico: Anything smaller than that.
While there are no official size limits, most of us anglers release anything under 30 cm. It was a busy day; I caught over 20 fish, released the small ones, and kept eight good-sized eaters to share with friends.
From Ocean to Table: Preparing the Feast
After aging the fish in the fridge for three days wrapped in green dehydration paper to concentrate the flavor, it was time to cook.
1. The Prep
I filleted the body for sashimi and set aside the head.
- The Head: Salted on both sides and grilled in the oven.
- The Bones: Never throw these away! Snapper bones make an incredible fish stock (Dashi).
- The Skin: Red Snapper skin is a delicacy. I blanched it in hot water to remove dirt, cooled it in cold water, wiped it dry, and chopped it into bite-sized pieces. Served with a little Ponzu and sesame oil, it is delicious.
2. The Main Dish: Tai Chazuke
My son, Ren, specifically requested Tai Chazuke (Snapper with rice and broth) for dinner.
The Sauce (Zuke): To marinate the sashimi, I made a sauce using:
- Sake and Mirin (boiled to remove the alcohol)
- Soy Sauce
- A dash of Sesame Oil
Assembly: I placed the marinated sashimi over rice, added crispy bits and nori flakes, and poured the rich, hot fish stock over the top. I served it alongside Dashimaki Tamago (egg cooked with fish stock and mayonnaise).
Come Fish in Osaka!
If you are a fishing lover visiting Osaka or Kyoto, hit me up! I run fishing charters for tourists. I will take you out fishing and even make sushi from our catch. Even in the dead of winter, we can find fish—just make sure to dress warm!
See you next time!