秋の鰆を狙って沖へ行くと思わず飛び跳ねるアノ魚が獲れた…

秋の鰆を狙って沖へ行くと思わず飛び跳ねるアノ魚が獲れた…

Hi everyone! My name is Hamayu, a fisherman from Shodoshima (Kagawa, Japan).
As a continuation of my previous videos of Fall fishing for sea bream and sea bass, I would like to go fish for some spanish mackerel today.
There’s some wind blowing today, but I would like to head out to sea. It’ll take about an hour to get to our point.
Then let’s head out.
I would like to head out to fish for spanish mackerel. Turning on the engine, GPS/fishfinder, and radar.
I’m a little nervous because it’s been a while since doing the last narration styled video, but let’s do this.
As there was wind blowing this day, I hurried to take the rope off from the frontside and backside of the boat before the wind carries us. Hurrying and backing up the boat.
It’ll be bad if the wind carries us and moves the boat. Blah, blah, blah! Let’s head offshore!
Our point is an hour away from the port. We’ll head there by watching the beautiful nature and ocean around us. We’ll also see my gloves getting dried as well.
There are plenty of other boats driving around here, and so we’ll look through our binoculars to for safety.
It’s time to setup the net. We’ll remove the traverser and adjust few levers to start the rotator.
We’ll place the lighthouse in the ocean as well. Blue is for the southside, and red is for the northside.
We’ll tie the rope like this, and throw in the blue lighthouse.
Now we’ll start placing the net inside the ocean, and move the boat forward slowly.
The sunset is beautiful. The net rotator is working. The bottom rotator makes sure that the net gets setup properly.
We attach this float and throw it inside the ocean equally spaced so the net gets setup vertically. My explanation is perfect.
We’ll continue to setup the net. This light shows to other boats that we are currently setting up the net.
After 30 minutes, we’re finished setting up the net. Let’s turn off the engine.
Finished setting up the net. Let’s hide my short legs/torso. We’ll wait about an hour until we start hoisting the net. Break time.
The sun is setting beautifully.
It’s getting dark, and so I would like to hoist the net soon. Around here, there aren’t too many spanish mackerel in the Fall. Please keep in mind that catching 3 will be a good day.
Then let’s get prepared to hoist the net.
I just noticed that my iPhone video recording wasn’t on, and so my face was probably not displayed at the beginning of this video. Isn’t that a little funny haha.
I just turned on my iPhone video recording, and so my face probably just popped up.
It’s dark now, and so let’s start to hoist the net. We let the net in the ocean for about an hour.
We’ll raise this blue lighthouse placed on the southside up to the boat.
For which lighthouse to raise first, I always think about the direction of the wind, location of the rocky shore, and placement of the lighthouse,
It’ll be a mess if we raise the net from the wrong direction. We’ll turn on the hydraulic drive system and pull up the lever to start the net rotator.
The net gets pulled up by the hydraulic drive system. The power of oil haha. Pressure of oil. Oh!!
Wondering what it is, but it’s just the net being really dirty.
It’s not just the net getting dirty, but not a lot of fish gets caught on a dirty net. We’ll turn on the engine pump.
Water starts coming out of this jet hose.
We’ll clean the net like this. This jet hose is placed right above the traverser. So when the traverser moves left to right, the jet hose moves also, which cleans the net nicely.
We’re continuing to hoist the net, but like I said earlier, there’s not that many spanish mackerel around here in the Fall. There’s no sign of any spanish mackerel up to this point.
We can catch up to 20 spanish mackerel during a good year, but there aren’t too many fish out here the ocean this year.
The first fish is a baby mackerel. We’ll release this.
Our second fish. A fall sea bream. Sea bream tastes great in the winter, but it tastes great in the Fall also as it gets fatter.
We’ll turn on the hydraulic drive system again haha.
Our true second fish. Another sea bream. We’re not catching the spanish mackerel that we are aiming for.
I thought a spanish mackerel came, but it is a Fall young Japanese amberjack.
Honestly, young Japanese amberjack that we catch in the Summer or Fall…I don’t know if it’s just around here, but…
we find bugs inside, and the fish meat is red as a characteristic. I think yellowtail snappers have more oil and taste better.
Our third fish is another young Japanese amberjack. It has a lot of energy. If there is young Japanese amberjack that means that there is food/prey, but we don’t see any spanish mackerel.
There should be sea bass around here as well. We can’t catch any spanish mackerel.
Oh~ I thought a spanish mackerel came, but the net got detached from the top section.
I don’t know why the net ripped, but the net somehow ripped. It’ll take about half a day to fix this…this is terrible.
This is the second time my net getting ripped. It’s trouble some. I already fixed the net as I’m talking, but it took about three hours to fix the net. Maybe a little overexaggerated.
As you can see I didn’t keep one of the young Japanese amberjack alive. You can see it from the eyes, but it tells you that the fish will not survive.
You get to know by experience. We’ll kill those types of fish right away.
This is a baby butterfish. It’s cute looking.
Butterfish tend to not survive after getting caught on the net. What am I going to do here? Eat it as a side dish?! No, I released it.
I wish it survived.
Finally a spanish mackerel came. A tasty Fall spanish mackerel. Bam!! haha.
It’s small sized, but it looks fat.
Spanish mackerel fished in the Fall has a lot of oil, and tastes great.
Spanish mackerel in the Spring tastes great also as it has eggs and soft roe, and the fish meat has light taste.
A Chinese herring came. A fish that is beloved by people from Okayama prefecture.
I look very happy. Then a bullet tuna came.
This is very tasty.
It is truly the only bonito that we can maybe catch around here in the Seto Insland Sea. It tastes great.
There’s only a little left of the net to hoist.
We only got to catch one spanish mackerel, and not too many other fish. Finished with today’s fishing.
As we finished hoisting the net, I’ll adjust few of there levers here and there.
We’ll keep alive the rest of the sea bream and young Japanese amberjack that we caught.
About five young Japanese amberjack, and four sea bream.
We weren’t able to catch a lot…
We’ll leave the rest of the fish in ice water.
Lastly, we’ll wash the boat and ourselves, and head home.
All finished. We weren’t able to catch fish at all. I think I’ll try to fish for sea bass for a little while.
Well on the bright side, I would like to eat our only Fall spanish mackerel that we caught tomorrow.
Going home now!
I’m back home and it’s the next day. Unfortunately, I was only able to catch one spanish mackerel. For a little while, I’m going to aim for sea bass as there’s not that many spanish mackerel out in the sea.
This is the one and only spanish mackerel that I was able to catch yesterday,
Usually spanish mackerel in the Fall is very fat, but this one is so-so due to the location where we caught it.
I bought some straw just for today. I’m going to make salted and grilled fall straw spanish mackerel over rice.
Then here we go. Let’s go!
Cooking time!
We’re going to lightly rub the body of the spanish mackerel with the knife.
We will be able to get some small scales and dirtiness off like this. Great.
We’ll place this on the cutting board and cut the head. We’ll then cut open the stomach. Like this.
We’ll place the knife in here. We…weren’t able to take off the head and intestines together haha. We’ll remove the head.
Then removing the intestines (with Japanese gag).
We got the intestines out. The intestines look like this. This is the probably the liver.
The rest is probably the stomach and etc…and maybe poop. We’ll then wash the inside of the stomach.
We’ll cut the fish as sanmai-oroshi (three filets). Using Matsuoka-san’s method. Cutting from the head/back. Placing the knife all the way to the spine. Then flipping it over.
Then cutting from the backend/stomach. We’ll cut it all the way. There might be some oil inside the fish meat. The knife seems heavy,
We’ll pierce the knife through, and then slide the knife against the spine. Then cutting the other side. We’ll cut the tail also.
Then open!! Oh~ the fish meat looks so-so.
The fish cutting went great. I’m surprised myself.
The other filet, I’ll leave it in the refrigerator. The important thing is to leave the bone attached. The reason why is that the fish meat shouldn’t touch the air as much as possible.
This will be okay here. Also, this sashimi is the bullet tuna that I caught yesterday. It was delicious.
We’ll take the meat under the gill. We’ll remove the stomach bone. Move the knife like we’re scooping it up.
It’ll be okay if we leave some meat on the stomach bone. This is okay!
The stomach region is pretty thick, and so it was pretty easy to remove the stomach bone.
After removing the blood vessel bone, we’ll sprinkle some salt with MSG. Maybe sprinkling coarse salt may be better, but this salt with MSG is the best.
I compared different salts, but noticed that this salt with MSG does not lose to other salt.
I will grill these filets now. We’ll setup the stove. We’ll lay this straw that I bought last year.
I don’t exactly know how much we should lay, but I’ll place a random amount.
We’ll place this grilling net. Then placing the spanish mackerel. Let’s grill it from the skin.
Then lighting it on fire…..haha.
Let’s light it on fire with this burner. Woah!
This is a little lame. This is the straw that I imagined at first.
The fire is cracking, and looks good.
After one side is grilled, we’ll flip it over. Wow! Look, look. It looks delicious. Look.
The grilled filet looks delicious. It looks like a grilled fish. I’ll only grill the stomach side a little.
Looks great. Finished cooking the grilled straw spanish mackerel.
Battou! (Japanese phrase for taking out a sword).
We’ll cut this delicious looking spanish mackerel into pieces. Wow~ woah! I was able to cut and grill it perfectly.
Finished cutting the filet. I would like to et one piece for tasting.
Mhmmm!
It’s delicious! There’s plenty of oil and the scent of the straw makes it great.
We’ll prepare a bowl of rice. We’ll place the spanish mackerel on top.
Then I’ll place the salted green onion that I made in the middle.
Finished making Hamayu’s special salted and grilled fall straw spanish mackerel over rice.
Placing it here.
Eating time!
Then itadakimasu! (Japanese phrase you say before you eat).
Oh~!! The grilled straw gives it a good scent.
I’ll place the salted green onion on top, and eat it dynamically. Here I go.
Mhmmm! Delicious!
Right when you put it in the mouth, you smell the nice straw smell. The taste the oil in the spanish mackerel matches perfectly with the salted green onion.
Beef tongue with lemon…I don’t know how to exactly explain it, but the salty and refreshing taste. The rice also goes great with this.
Eating the salted green onion alone.
Mhmmm! Ah, I need to eat rice…it’s delicious!!
I’ll be so happy if we are able to catch more.
It tastes amazing. It also smells great.
Didn’t expect the grilled straw to give this much accent and great taste. Mhmmm.
Ah, this is amazing.
I would like to have the rest relaxingly. Gochisosama-deshita. (Japanese phrase you say after you eat).
Gochisosama-deshita.
Thank you everyone for watching today’s video.
It was the three consecutive fishing, but we weren’t to get sea bream. Maybe we can get sea bream in the Fall.
There weren’t a lot of spanish mackerel out there this year. When there’s plenty, we can catch about twenty.
I would like to fish for sea bass and thread-sail filefish for a little while.
Please continue to watch my channel.
Then see you next time! Bye bye~!
Please subscribe to my channel. Thank you for always watching my videos.

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