A Deep Dive for Black Croaker and Red Snapper
Hey, welcome back to another episode of Fishing Life AI! I’m Diki. It’s just after dawn, and I’m heading out on a deep fishing adventure to the deepest spot in Osaka Bay, where the water reaches about 550 feet.
Fishing the Tides
My first target is the Black Croaker. This spot is challenging because the current is usually super fast, making it fishable only during “slack tide”—the short period when the current stops before changing direction. My plan is to catch a few Black Croakers during this window and then move on to another target.
The technique for deep fishing is simple: drop the rig to the bottom and wait for a bite. I’m using a three-hook rig with mackerel for bait and an electric reel to handle the extreme depth. On my very first drift, I get a bite! The electric reel makes easy work of bringing up the catch, and it’s a double-header of Black Croaker. This white-meat fish is full of fat, tastes much better than sea bass, and is a favorite for sushi.
The “rush hour” had begun. I continued to catch more, including a huge one about 50 cm long—one of the biggest I’ve ever caught!
With enough Black Croaker in the cooler, I moved on to my next target: Red Snapper. I switched to a Tai rubber jig and managed to land a decent-sized snapper to complete a successful day on the water.
A Red Snapper Feast
Back home, I’ve cleaned all the fish, but today I’m going to focus on cooking the Red Snapper. I’ll save the Black Croaker for another time. On the menu tonight are two classic Japanese dishes: Simmered Red Snapper Head and Pressed Sushi (Oshizushi).
1. Simmered Red Snapper Head (Aradaki)
This is a very common and beloved dish in Japan, perfect for using the flavorful head and collar of the fish.
- The Broth: I start by boiling sake and mirin. Once the alcohol has evaporated, I add soy sauce, dashi, water, and honey for sweetness.
- Cooking: I add some root vegetables to the pot, followed by the fish head, collar, and slices of ginger. The pot is covered and left to simmer for about 10-15 minutes until everything is cooked through.
2. Red Snapper Pressed Sushi (Oshizushi)
For the main course, I’m making a type of pressed sushi.
- Sushi Rice: First, I prepare the sushi rice by mixing it with a sweet vinegar and letting it cool down.
- Marinade: I create a delicious marinade for the snapper fillets with soy sauce, mirin, a small piece of kelp for umami, sesame oil, and ground sesame seeds.
- Assembly: I dip the thin slices of snapper into the marinade before pressing them together with the sushi rice to form the beautiful Oshizushi.
From the deepest parts of the bay to my kitchen, it was another fantastic journey from sea to table.