Catching and Cooking Prime-Season Jack Mackerel
Hey, welcome back to another episode of Fishing Life Awaji! I’m Daiki, and today I’m heading out to catch Jack Mackerel, or
Aji as we call them in Japan, using my original handmade sabiki rig. Now is the absolute best season for them; they’re delicious and perfect for cooking. The plan is simple: catch a lot of them, aiming for a good size of around 30 cm.
Finding the Fish
Jack Mackerel typically hang around fish reefs over sandy bottoms. I started at a spot just outside the marina, but there were no bites and the current was too slow. To find better conditions, I moved far offshore where the current was much stronger, running at a steady 1.5 to 2 knots.
My strategy here is to drift the boat along with the current, starting over a deep sandy bottom at 130 feet and moving up towards a fish reef. It doesn’t take long to get the first hit of the day. When reeling in Jack Mackerel, you have to be very careful. Their lips are extremely fragile and can easily tear if you apply too much pressure.
Success! The first
Aji is on board. This is the perfect fish for both sashimi and grilling. The fishing technique with a sabiki rig is very simple: just drop the rig to the bottom and wait for a bite. My goal is to catch at least 10 today, keeping them fresh in the boat’s live well until it’s time to head home. After a successful session, I have enough fish and head back to the kitchen to cook up a feast.
From the Sea to a Sushi Feast
With a cooler full of fresh Jack Mackerel, it’s time to make some delicious sushi.
Sushi Rice & Marinade
- Sushi Rice: I start by preparing the sushi rice, mixing it with vinegar and a little bit of honey for sweetness, then letting it cool in the fridge.
- Marinade Sauce: I also whip up a quick marinade for some of the fish using soy sauce, mirin, and a touch of sesame oil.
Fish Preparation
I’ve already cleaned the fish, so now it’s time to fillet them. After filleting, I peel the skin off using the back of my knife and use a “V-cut” technique to neatly remove all the small pin bones. Some of the beautiful fillets are set aside for fresh nigiri sushi, while others go into the marinade for about 30 minutes.
Maki Sushi (Sushi Rolls)
In addition to nigiri, I’m making some
maki sushi (sushi rolls).
- First, I chop up some of the jack mackerel sashimi.
- I season the chopped fish with salt, a bit of sesame oil, scallions, and a splash of ponzu—the “Japanese magic sauce”.
- This flavorful mixture becomes the filling for the sushi rolls.
The result is a delicious platter of fresh, homemade Jack Mackerel sushi rolls. There’s nothing better than enjoying the rewards of a successful day on the water.