【公式】旬の肴と旨い酒　運勘根

Attention off the coast of Niijima off the sea bream

Golden eye snapper that can catch in this area is big and grease is the best.

For large ones, the gold-eyed snapper which exceeds 3 kg also rises.

In the market there is a price of 10000 yen per kilometer.

In Shiro you are offering sashimi · shabu shabu · boiled · stick sushi · rice cooked rice etc.

In addition, Shirako and Makiko can also be eaten from around March to August.

Large gold-eye bream with greasy stuffed with sashimi and shabu-shabu

It is a high grade fish with few numbers circulating in the market. The angler is called Onikashago but officially calls three species of Izasago, Fusakasago, and Pearl Forsyago as Onikashago.

You can catch fishing fishing at Sagami Bay, but in Shikane you are aiming for large size off Shimoda and Kawana off the coast.

Because this fish is very time consuming to grow, large ones exceeding 1 kilometer are particularly valuable, while large ones can catch more than 2 kilometers.

As for Onikashago, it is valuable fish because it is alive and it takes advantage of it at the shop while taking advantage of it in the fortune root.

Sashimi is also characterized by sweetness and texture like lozenas and shabu shabu is recommended. Especially the liver is excellent.

It is said that shark is delicious next to puffer.

Shabu shabu in sashimi, liver and skin with ponzu please!

This camus is a camas which is also called red caramos and becomes large.

Unlike Mizukamass which is circulating in dried fish etc., paste of grease is the highest.

I mainly catch it from Hiratsuka Port Shojiro Maruya off Namiso off the coast of Oiso.

I will aim at a water depth of 100 to 280 meters.

It is season from late October to late March.

Broiled sashimi with leather! Salt-grill is like fatty drip.

Liver is attractive no matter what they say.

Especially the liver is big and delicious from October to January.

I will aim at offing Chigasaki, off Hayama, off Atami and off Kawana.

Major fishing boat · Ito port Haramaru

If you eat it together with liver and drink sake of the season sauce that you made thin, there is no doubt that you are feeling good with this Japanese!

This tuna also goes fishing.

Natural bluefin tuna! Lucky customers can also eat sashimi of the heart.

Provide rare sites such as the crown at Camarato with surprising price!

The period is from June to December

The photo shows a 50 kilo over book tuna fishing off Oshima

Mr. Ishida, angler

Quest of luxury fish! Fisherman called Morocco.

Although it is not a fish that can be caught easily, we recommend that you visit absolutely when you catch it.

As well as sashimi, Kaempa and fried chicken are exquisite.

Major fishing spots are Omaezaki Offshore, Izushida Oki, Zenju, Tokara and so on.

Ku 's boiled cooker !!! How luxurious. Next time you may eat.

Do not forget to check your blog.

Natural fish as well as luxury fish, and large enkawa are greasy and very intense.

I will aim at Sagami Bay and off Ito.

Sometimes I go to Chiba / Ibaraki.

Maruika is officially a child of a cradle squid. The way of calling also changes depending on the region, but it is also called red squid or white squid etc.

Main fishing spots are Sagami Bay, Usami off the coast.

Captain Funa of Hiratsuka Port Shojiro Maru 3 is a veteran of this road.

Marriage fishing greatly affects fishing results by the skill of the angler.

The freshly fished Maruica is in shape! The transparent body and sweetness are exhausted as one word of exception.

We recommend you to eat with salt.

Checking the blog is essential for you to have fish fresh.

Natural Kanpachi is fishing off Omaezaki off the coast from May to December and Kinzu · Zen Zu. It is said that the big ones exceed 80 kilometers.

In recent years 74 kilos has been rising in Zenju.

The charm of Kanpachi is a strong taste regardless of anything.

If you are an angler, you should want to taste it once! If you can fish the muroagi of bait, you can swim, but the moment you hang it should be heart buck!

Kihadamagro is caught big in Sagami Bay in recent years. Of course Okinawa is famous, but Kihadamagro that can catch in Sagami Bay is exquisite.

Fishermen also amazes fat glue comparable to Toro in this tuna.

I wonder if there are many sardines for bait.

August to October is the fishing period.

The intense pull attracts anglers. The moment when you hit, the power to pull out 100 meters in a blink of an eye is a characteristic of the Kihadamagro.

Natural red sea bream! Red sea bream is indispensable for celebrating! In spring you can eat Shirako and Mako.

I am fishing at Sagami Bay, Omaezaki, Numazu offshore, Shimoda off the coast and so on.

The picture is a 5-kilometer red snapper caught off Omaezaki.

Natural shimaji is super luxury! But in places where you can catch, the taste is totally different thing.

Shima-goa fish that can be fished in Okinawa in the winter and off Omaezaki is exquisite.

Among anglers, it is also a dream of an offshore fisherman calling the wolf bean, which is more than 10 kilometers, as a wolf.

The photo shows 12.6 kg shimaji. This shimaji is stuffed and it is decorated in the store so please have a look.

This is the deep sea King Beniao!

It is said to be the ultimate taste even in an illustration etc. However, it is impossible to catch such luxury fish nicely. There are many things that I can not catch for fishing.

Because it is fishing from 1,000 to 1,400 meters deep sea, only about 4 times a day can be thrown.

It is a fish that seems to be lucky that the supermarket gets more fish if you eat this fish.

Fisherman Osawa

This fish is a valuable fish which rarely circulates on the market.

I will fish in the Zenosu waters from May to December.

The season is summer!

Some customers are able to come to the rope to eat this fish with very delicious fish.

I mainly fish off the coast of Kawana off the coast of Shimoda.

Lotuses are all upscale but acacita is superb when steamed.

I am fishing from May to December.