A Kayak Adventure for Japan’s Tastiest Grouper
Hey, welcome back to another episode of Fishing Life Awaji! I’m Diki, and today I’m out on my kayak. I’ve traveled all the way to the Japan seaside with one specific goal in mind: to target a prized fish known as
Ako, the orange-spotted grouper. I make this trip every year because this fish is incredibly delicious, and I’m determined to catch a good-sized one to cook up something special.
Jigging, Fighting, and a Surprise Catch
My plan starts with jigging. I’m using an 80g silver metal jig around a fish reef where the water is about 100 feet deep. The fish finder is showing schools of baitfish, so I begin working the jig with a “slow pitch jerk” technique, moving it up and down about 30 feet off the bottom.
Suddenly, I get a powerful bite. This is obviously not a grouper; the pull is just too strong. I’m using a light 20 lb test line, so I have to be extremely gentle to avoid a break. After a thrilling five-minute fight, I land the fish—a big Yellowtail!
After that unexpected battle, I continued fishing, hopping from spot to spot. I managed to catch several different kinds of fish, including my main target, the delicious Ako.
A Multi-Species Feast
Back in the kitchen, it’s time to cook up the day’s diverse catch. The haul includes the prized Ako, the bonus Yellowtail, some Red Snapper, and even a unique Scorpionfish I caught by accident.
Fried Scorpionfish
This was my first time preparing Scorpionfish. It has poisonous fins, which I had already carefully removed. I decided to fry all the parts—bones, head, collar, and fillets. After seasoning with salt and pepper and coating in potato starch, I fried everything in low-temperature oil. The result was fantastic; the meat was very soft but also had a nice, firm texture.
Red Snapper Two Ways
- Carpaccio: I arranged thin slices of Red Snapper sashimi over a bed of fresh onion, lettuce, shiso, and tomato. The dish was finished with a creamy dressing made from ground sesame seeds, mayonnaise, vinegar, soy sauce, and olive oil.
- Simmered Head (Aradaki): The head was simmered in a classic Japanese broth of mirin, soy sauce, ginger, and honey until tender and flavorful.
Yellowtail Poke
The big yellowtail was perfect for a fresh poke bowl. I diced the fillet and mixed it with a sauce of sesame seeds, soy sauce, mirin, sesame oil, salt, and a touch of honey.
The Main Event: Ako Sashimi
Finally, it was time for the fish I came all this way for. I had aged the Ako for two days, which is the perfect amount of time to bring out its best flavor and texture. I sliced it into sashimi and tasted it with a little wasabi and soy sauce.
It was exactly what I had been waiting for. The aroma was sweet, and the taste was simply delicious. This is what the whole trip was about.