Fisherman's skill to deliver delicious seafood

Mr. Motofuji is based in Miyazu Port. One day, after fishing for sea cucumbers in the morning, I would catch cuttlefish using a handmade basket, and from noon I would take care of my farmed tiger bream, so I would spend most of the day at sea. That's why he says, "I know what's going on in the sea around Miyazu," proving that he knows how to get good seafood from Miyazu Bay. It is the same as knowing the other person first as one of the conditions for the work to go well.

In the first place, Mr. Motofuji is a person who has been researching fish and the sea at the fish farming center. I've been dealing with triggerai since that time. After becoming a fisherman, he built a raft using only cypress wood from thinnings and cords and started farming trigai by himself. A container (box) that hangs from one raft is filled with baby tiger bream around July and submerged. Mr. Motofuji wondered how deep the water would be. “The muddy seabed is about 12m away, and the plankton that feeds on it lies between 6m and 3m in the middle. When it rains, it turns into fresh water at about 2m, so how deep it sinks also contributes to its deliciousness.” I think about it every day. Then, I take care of them almost every day from late April to early May, which is the harvest time, such as removing the bryophytes that feed on the plankton that feeds on the thrips attached to the container.

Mr. Motofuji's idea is that "the sea of Miyazu is wonderful, and I want people to know about it by delivering delicious seafood caught here." Plump, big, sweet, and delicious, Japan's best triggerfish. I learned it from the man of the sea because of his precise calculations and knowledge.