Plan what happens after fishing
On a boat trip you may catch more fish than you expect. Hotels usually do not let you use a kitchen, so it is best to decide what you will do with your catch before you book.
Your options
1. Take it to a restaurant that will cook it
Near some ports there are restaurants that will cook fish you bring in (known in Japanese as ζγ‘θΎΌγΏθͺΏη, "bring-your-own cooking"). Ask the boat operator: γι£γ£γιγζηγγ¦γγγγεΊγ―γγγΎγγοΌγ ("Is there a restaurant that will cook the fish we caught?"). Prices and rules differ by restaurant, so check in advance.
2. Have the boat operator clean or fillet it
Some operators will gut or fillet your fish, free or for a fee. Ask when you book. Pufferfish (fugu) is poisonous and must always be prepared by a licensed person; never prepare it yourself.
3. Send it to an address in Japan
If you have friends or family in Japan, or are staying somewhere with a kitchen, you can send the fish by refrigerated courier (γ―γΌγ«δΎΏ, "cool-bin"). This can sometimes be arranged at the operator or a shop near the port.
4. Cook it where you are staying
If you are in an apartment hotel or holiday rental with a kitchen, you can cook it yourself.
5. Release it
If you cannot keep your fish, you can return it to the sea. Fish that are exhausted or have swallowed the hook may not survive, so check with the captain or the people next to you first.
Taking fish out of Japan
Whether you can bring raw or processed fish back to your own country depends on your country's quarantine and customs rules. Many countries restrict bringing in fresh seafood, and airlines may not allow it in cabin or checked baggage. If you are thinking of taking fish home, check your country's rules and your airline's guidance before you travel.
Keeping fish fresh
- Put fish in a cool box with ice as soon as you catch them.
- Ice touching the fish directly can damage the flesh, so keep fish in a bag, or add a little seawater to the ice to make iced water.
- Fish that spoil quickly, such as horse mackerel (aji) or white croaker (ishimochi), should be chilled especially quickly.
Eating your catch the Japanese way
Freshly caught fish is wonderful as sashimi, sushi, tempura, salt-grilled (shioyaki) or simmered in soy sauce (nitsuke). Our Japanese fish guides end with the best ways to eat each fish.