FEATURE | TIE UP

Translated By DeepL

Make fishing more creative. Discover the appeal of fish through cooking.
Fishing on a Plate

Make fishing more creative. Discover the appeal of fish through cooking.

There are many joys to fishing. Of course, there’s the thrill of the catch itself, but everything—from the preparations leading up to the day of the trip, to the journey to the fishing spot, and even the time spent figuring out how to get the fish to bite—is simply the best. And when it comes to saltwater fishing, cooking the fish you’ve caught is part of the fun. At “Peperosso,” an Italian restaurant in Ikenoue, Tokyo, the staff enjoy fishing themselves and incorporate their catch into the menu. They say they decide on cooking methods and seasonings based on the type and condition of the fish, but what really stands out is their creative freedom. How will they cap off a day spent in Odawara at the end of summer?

  • Photo_Fumihiko Ikemoto
  • Text_Shogo Komatsu
  • Edit_Yosuke Ishii

I never thought I'd actually catch one.

As noon approached, it wasn’t that we weren’t catching anything, but the fish were becoming less active. Just as we were making a major course change, the captain spotted a school of fish! Sardines, chased by a large predator, were swarming at the surface. Perhaps it was bluefish like bonito or amberjack? With this unexpected opportunity, a sense of excitement swept over the boat.

The fish I was chasing turned out to be a mahi-mahi. It wasn’t very big, but it definitely had a certain presence. While mahi-mahi are popular in casting games, they’re almost always released in those situations. However, their flesh has a mild flavor, and in Hawaii, where they’re known as “mahi-mahi,” they’re a common dish on the dinner table.

At our next spot, we targeted horse mackerel and used them as bait to go after large bluefish. We caught a few horse mackerel here and there, but not as many as we’d hoped. So, we decided to try using the large catch of barracuda as live bait. And sure enough, we landed a nice-sized red seabream!

Horse mackerel and sardines are the standard live baits, but I never would have thought you could catch fish with barracuda, too. That’s a new discovery.

Although I caught some fish—such as snakehead and Nenbutsu sea bream—that don’t usually attract much attention from anglers, they’re important ingredients for “Pepe Rosso.” Instead of releasing them, I carefully prepared them and took them home. I filleted the many Spanish mackerel I caught right on the boat and sampled them to check the flavor.

As I moved from spot to spot, catching barracuda and red seabream, it was time to head back to port. Although I didn’t manage to catch the bonito I’d been hoping for, I was satisfied with my catch.

Imai:I’m glad I caught the barracuda and red seabass I was after, but I really wanted to catch a bonito, too. I was surprised to land a huge red seabass using a live barracuda as bait. I’m already looking forward to my next fishing trip.

Hongo:I was really happy with how many fish I caught, but I wish I could have caught a few more different species. The moment I caught that red grouper at the very beginning was the best part of today. Since I didn’t get a chance to catch any bonito, I’d like to come back to Sagami Bay again.

Mihara:Usually, I stick to just one type of fishing—like sabiki when I’m using sabiki—but today I had fun trying out all kinds of techniques, from sabiki to jigging to drop-shot fishing. I was also really excited to catch a scorpionfish, which I hadn’t been catching much of lately.

Akutsu:There were so many bites—it felt like I was catching fish all day long. I never expected to catch so many barracuda and red seabass. It was fun getting to handle all kinds of fish. Next time, I’m hoping to catch a skipjack tuna.

INFORMATION

DAIWA

www.daiwa.com/jp/

PepeRosso

Address: 2-46-7 Daizawa, Setagaya Ward, Tokyo
Phone: 03-6407-8998
Hours: Lunch 12:00 p.m.–4:00 p.m. (Last Order 3:00 p.m.) / Dinner 6:00 p.m.–11:00 p.m. (Last Order 10:00 p.m.)
Instagram:@pepe_rosso_official
www.peperosso.co.jp

Related Articles#HFC

See more