An immediate response! I have a feeling we're in for a big catch.
We arrived at our first spot and decided to start by targeting barracuda. For our rigs, we attached metal jigs to 3-hook and 7-hook sabiki rigs, hoping to catch bottom-dwelling fish like red seabass and scorpionfish at the same time. We got a bite right away.
They’re reeling them in one after another. The members of “Pepe Rosso” say this is their first time catching Spanish mackerel. The fish are biting on every hook, and the catch is going so well that they’ve even reeled in seven in a row at times. Spanish mackerel is one of Odawara’s signature fish. It’s famous for being grilled with salt or dried.
After that, as I moved from spot to spot, I started catching red sea bream as well.
With its beautiful, vibrant coloration, it offers a different kind of fight than the barracuda. It is a high-quality fish with a flavor that makes it ideal for a wide range of dishes, from sashimi to simmered fish.
The members of “Pepe Rosso” experience everything from the joy of fishing to the pleasure of eating every day. It seems they enjoy it from two perspectives: as anglers and as chefs.
Imai:It's fun because you never know what you'll catch—that thrilling, heart-pounding gameplay is what makes it so exciting. From a chef's perspective, the appeal of fishing is being able to bleed the fish right away and control its freshness yourself.
Hongo:Before I started working at “Pepelosso,” the only fish I knew tasted like the ones sold at supermarkets and markets. But once I started fishing, I discovered so many new things—like the color of the fish the moment I caught them, or seeing them while they were still alive. One of the things I’m glad about starting to fish is that I’ve come to follow the seasons through the different types of fish that are in season.
Mihara:By thinking through various fishing techniques and engaging with the fish, I’m able to catch them. Then, I use them as ingredients. It is precisely because I go through this entire process that I’ve come to have a deep respect for the fish—or rather, for the ocean and nature itself. And I believe that preparing them in a way that brings out their best flavor is also a form of respect for the fish.
Akutsu:Since you’re dealing with nature, there are bound to be days when the fishing doesn’t go as planned. But I think part of the thrill of fishing is figuring out how to catch a fish. Another fun aspect is enjoying how the flavor of the fish changes—from the fresh taste right after you catch it all the way through the aging process.
