Jigging for Giants: A Fishing and Shabu-Shabu Adventure

Welcome back to another episode of Fishing Life Awaji with your host, Diki. Today’s mission is an ambitious one: targeting a variety of prized fish including yellowtail, amberjack, snapper, and groupers. The method of choice is jigging, one of the simplest yet most effective ways to fish.

A Day on the Water

Out on the water, the conditions are promising. The depth is around 40 meters, and the fish finder shows activity from the bottom to the middle range of the water column. The first catch of the day is a regular-sized yellowtail.

Soon after, another fish hits, this one feeling much bigger. To Daiki’s surprise, it’s not a yellowtail but a beautiful, good-sized red snapper. “Much better than I expected,” he exclaims.

To adapt to the conditions, Diki switches his rig to a tie rubber jig. This lure is incredibly simple to use. The technique involves dropping the jig to the bottom and then reeling it in very slowly. No extra action is needed; the rubber “tie” on the jig flaps and flutters on its own, enticing fish to strike.

The change in strategy pays off, leading to more bites and excitement. After a thrilling day of fishing, Diki heads home with a fantastic catch: two yellowtail and two snappers, one large and one small.

From Sea to Table: Fresh Fish Shabu-Shabu

Back in the home kitchen, it’s time to turn the day’s catch into a delicious meal. The dish of choice is shabu-shabu, a popular type of Japanese hot pot.

Fish shabu-shabu is a simple yet elegant dish. You prepare thinly sliced sashimi from the fresh fish and a pot of hot dashi soup. To eat, you take a piece of sashimi, swish it through the hot soup for a few seconds to lightly cook it, and then dip it into ponzu sauce. Both the yellowtail and the red snapper will be featured in tonight’s meal.

Preparation includes:

• Fish: Since the fish were gutted on the boat, the prep at home involves scaling, removing the heads, and cleaning the insides. Diki then expertly fillets the fish, removes the rib cages, and slices the fillets into perfect sashimi pieces.
• Vegetables: For the hot pot, Daiki gathers what he has in the fridge: sprouts, mushrooms, and green onions.

With the sashimi beautifully arranged, the vegetables prepared, and the hot pot simmering, the feast is ready. Diki enjoys the fruits of his labor, dipping the fresh snapper and yellowtail into the ponzu. His verdict: “M yummy” and “Very nice”. It’s the perfect reward after a successful day on the water.