A Windy Day Fishing Trip and a Red Snapper Feast
Hey guys, welcome back to another episode of Fishing Life of Awaji! I’m Daiki. It’s been a windy week, making it tough to get out on the water, but today my fishing partner Nana and I are heading out to target Red Snapper. The conditions are still choppy with 10 m/s winds, but it’s calmer than it has been, so we’re going for it.
The Custom Rig and Successful Strategy
Our first spot is a shallow area, about 20-30 meters deep, where my fishfinder shows a lot of baitfish. For this trip, I’m using one of my original handmade rigs called a “Takaja,” a traditional Japanese fishing rig. Here are the details:
- Length: It’s over 10 meters long to cover a wide range of depths.
- Branches: It has five switchable 40cm branches made from 16lb fluorocarbon line.
- Lures: The lures are handmade 10cm strips of thin, orange plastic tape tied directly to the hooks. This mimics the local bait and is very effective.
The technique is simple: carefully drop the long rig to avoid tangles, let it hit the bottom, and then reel in very slowly and steadily. When a fish bites, you don’t need to set the hook; just keep reeling at the same pace.
On my very first drift, I got a hit! The strong downward tugs confirmed it was a Red Snapper, and I landed a nice 35cm fish. The action continued, and in just about an hour, we caught three decent Red Snappers and one Yellowtail before the wind forced us to call it a day.
Before heading home, I perform
ikejime on the fish—spiking the brain, bleeding them, and breaking the nerve before cooling them in ice water to preserve the ultimate freshness of the meat.
A Multi-Course Snapper Dinner
After aging the fish in the fridge for two days to develop their flavor, it’s time to cook. Tonight’s menu is an all-out Red Snapper feast.
1. Smoked and Grilled Snapper Head
I started by salting the fish head to dehydrate it, then smoked it to add a wonderful aroma before grilling it in the oven for five minutes.
2. Red Snapper Carpaccio
For a refreshing appetizer, I made a simple carpaccio.
- The Salad: A bed of sliced lettuce, tomato, and onion (soaked in water to remove bitterness).
- The Dressing: A simple mix of salt, pink salt, extra virgin olive oil, and a splash of ponzu—a classic Japanese sauce made from dashi, soy sauce, and citrus.
3. Steamed Red Snapper Rice (Tai Meshi)
This is a major and very popular dish in Japan.
- The Broth: I made a rich dashi from the snapper bones, seasoned with salt, mirin, and a little soy sauce.
- Cooking: I cooked the rice in this flavorful dashi instead of water, placing a salted snapper fillet on top to steam with the rice.
- Serving: Once cooked, the fish is flaked and mixed into the rice. The crispy, browned rice at the bottom of the pot, called okoge, is my favorite part!
4. Sake-Steamed Clams (Sakamushi)
A simple and elegant side dish. Frozen clams and ginger are steamed in a mixture of sake and water, then garnished with fresh scallions.
The final spread was a true celebration of the day’s catch. As a final touch, my son had the great idea of pouring a raw egg over his
Tai Meshi, turning it into Tamago Kake Gohan—a common and beloved way to eat rice in Japan.