A Windy Day Win: Catching and Cooking Red Snapper
Hey, welcome back to another episode of Fishing Life of Awaji! I’m Daiki. It’s been a windy week, limiting my fishing to just a couple of days. Today, the conditions offshore are still rough, with white caps and a wind blowing about 10 m/s, but it’s calmer than it has been, so my fishing partner Nana and I are heading out to target Red Snapper.
The Fishing Trip
Our first spot is about 30 meters deep, and the fishfinder shows a lot of baitfish in the area. On the very first drift, I get a strong bite. The fish is pulling straight down—a definitive sign of a good Red Snapper! It’s a great start to the day, with a beautiful 45 cm snapper in the boat.
My rig for today is a 10-meter-long, five-branch sabiki rig called a “Takaja.” I’ve customized it by replacing all the standard lures with orange vinyl pieces. With the fish active and the current running well, the key is to keep drifting over the same productive line. The action continued, and after just an hour of fishing, we had caught three decent Red Snappers and one Yellowtail. With the wind starting to pick up again, we called it a day and headed home with our catch.
Before leaving the water, I perform ikejime on all the fish. This Japanese method involves spiking the brain, bleeding the fish, and breaking the nerve, then cooling them in ice water. This process is crucial for preserving the ultimate freshness and flavor of the meat.
A Red Snapper Feast
Back in the kitchen, it’s time to prepare the day’s catch. I’ll be saving the Black Croaker for later and focusing on the Red Snapper to create a multi-course meal.
Dish 1: Smoked and Grilled Snapper Head
You should never waste the head of a snapper; it’s full of delicious meat.
- Preparation: I salt the fish head to dehydrate it.
- Cooking: It’s first smoked to add a wonderful aroma and then grilled in the oven for 5 minutes.
Dish 2: Red Snapper Skin
The skin of a large snapper is also a delicacy. I blanched it in boiled water, cooled it in ice water, and seasoned it with salt and sesame oil for a chewy, flavorful appetizer.
Dish 3: Red Snapper Tempura
The meat from the rib cage is perfect for tempura.
- Batter: I make a simple batter with egg, flour, and an ice cube—the secret to making the batter cold, which results in extra-crispy tempura.
- Frying: The fish is coated in the batter and fried until golden. I served it with a sprinkle of matcha salt.
Dish 4: Marinated & Pressed Red Snapper Sushi (Oshizushi)
- Sushi Rice: I start by preparing sushi rice with a sweet vinegar mixture.
- Marinade: A flavorful marinade is made from soy sauce, mirin, sake, sesame oil, ground sesame seeds, and a piece of kelp.
- Preparation: Slices of sashimi are marinated for about 30 minutes before being pressed with the sushi rice to create beautiful Oshizushi.
Dish 5: Torched Red Snapper Chazuke
- Preparation: For this dish, I lightly torch the skin side of a snapper fillet and make a rich dashi broth from the fish bones.
- Serving: The torched snapper is placed over rice, and the hot dashi broth is poured over it just before eating.
It was a perfect end to a windy but successful day on the water, with a table full of delicious, home-cooked food.