衝撃の一撃500kg！初日の大不漁から一転⁉︎今年は高値のご祝儀相場を狙います！

衝撃の一撃500kg！初日の大不漁から一転⁉︎今年は高値のご祝儀相場を狙います！

I will be 32 this year. It has been 14 years since I started fishing. It has been seven years since I became independent as a fisherman, and six years since I started YouTube. A lot of things happened. Will there be a lot of spanish mackerel caught this year? So let’s get started! LET’S GO! Hamayu, a fisherman from SHODOSHIMA. Hello! I’m Hamayu, a fisherman from Shodoshima. The first spanish mackerel fishing season of 2025 has arrived. So, let’s start fishing right away. Now, I’ll put on my usual length-enhancing boots. . By the way, this is swallow poop. By the way, every spring swallows come to my house to poop like this. They’re not coming here to poop, they’re coming here to build nests, as they normally would. It has long been said that a house in which swallows build their nests will prosper. It is truly a symbol of happiness. Usually, when there is a small catch of spanish mackerel mackerel, I go to my local market. However, this time, no matter how small the catch is, I will take it to the TAKAMATSU market. The reason for this is that the price of gift money at the first auction of the first spanish mackerel market has risen significantly in recent years. Furthermore, until now, only the first box of the person who brought in the first fish since the spanish mackerel fishing season began has received the gift money. Starting this year, that will change, with fishmongers selecting the best spanish mackerel and setting a gift money market price for it. So I would like to aim for that high gift money. Madara, I’m off. Well, let’s get started. Now, I will board my ship, OSEN MARU. The name of this boat was chosen with the hope that it would be possible to catch a lot of spanish mackerel. This is the first time in a year and I’m looking forward to it. Now it’s the signal to depart. I will be playing the trumpet shell, which has become a tradition since last year. I’m playing the trumpet for the first time in about six months to a year. So I don’t know if I can play it well. As always, turn on the main switch. I start the engine. I turned on fishfinder and radar. I’ll put this ladder on board. To prevent the ladder from flying away in the wind, we tie it to a rope in the shape of a loop. Now let’s set sail! I remove the shipowner’s rope. I move aft before the boat owner gets blown over by the wind. With the autopilot remote, I can steer from behind. I removed the rope behind me. The ship is now free. The ship is backing up and leaving the harbor. So let’s set sail. The first spanish mackerel mackerel fishing season of 2025 has arrived. When this time of year comes around, I get excited. spanish mackerel are big, so I’m happy when I catch one. Do you think I’ll catch a lot of fish this year? I don’t know, but let’s set sail and hope for a big catch! I head back towards the wheelhouse, some distance from the port. It takes about 40 minutes to get to the fishing grounds. This year I’m fishing locally. The boat next to this one is my father’s. I arrived at the place. I’ll drop anchor. There are designated times when spanish mackerel fishing is possible. I will drop anchor and wait until the time comes. When fishing for spanish mackerel, you need to leave 0.6 miles of space horizontally and I believe about a mile of space vertically. I will try to arrive there before anyone else and drop anchor. Then, when the time comes, everyone starts fishing at the same time. Now let’s drop anchor. And I extend KAZASHI tide. Generally, for an anchor, it is three to four times the water depth. When the anchor sinks, this stops. It still seems that way. It looks like the anchor sank properly, which is totally OK. It doesn’t move at all. Now, let’s shut off the engine. It’s been a long time. Right now it’s 4pm, but it starts at 6pm. I will wait 2 hours. I’m not going to sleep. Let’s get prepared. By the way, do you still have batteries in last year’s lighthouse? There are batteries. this. I’ll put this here. This is the float that is characteristic of drift gillnet fishing. I’ll take this to the back of the boat. I will untie this string. I’m going to hang this on a pipe at the back of the boat. OK! And I’ll rope off this lighthouse float too. This completes the preparation for the put the net. And this is an annual ritual. This year, I was unable to go to KONPIRA-SAN, so my father bought me omiki and ofuda, which I will use to pray for safety and a good catch. I don’t have a shrine on my boat so I display this here. It’s for maritime safety. This is the drink of the gods, and I am not about to drink it. With this I will purify the ships and the seas. I thank the sea gods. It’s a little bit because I don’t want to waste this. I sprinkle this OMIKI on the boat as needed. And I’ll throw it into the sea. I hope for a big catch this year. Usually, I have Matsuoka accompany me. However, I have a slight cold, so I’ll do it alone this time. Now that the preparations are complete, all I have to do is wait. Still, I’m really looking forward to this year’s gift money market. “The spanish mackerel was chosen because I’m a YouTuber.” To avoid being told such things, I store the spanish mackerel in a good condition and bring it to TAKAMATSU. I would like to somehow get gift money. For good luck, the price of two spanish mackerel is usually more than the price of 100 spanish mackerel . I should aim for this. I’ve always liked gambling. Of course, now I don’t gamble. Anyway, let’s wait until 6pm. It’s almost time to put the net in. Looking at the sea, it doesn’t look like there are spanish mackerel swimming around at all. When spanish mackerel are swimming, they swim with only their fins sticking out of the water. I’ve been watching the situation for a while, but there are no spanish mackerel swimming around at all. This situation may be tough. I’m chewing gum. sorry. Did I do something wrong? Put the net in the sea. It was now 6pm. I will immediately raise anchor. Start the engine. Now I’ll reel in the anchor. The machine used to wind the anchor is called an anchor winch. Once the anchor is raised to a certain level, I will set the boat sailing. There is mud on the anchor, so I clean it off. Now it’s time to finally put the net. I switch the hydraulics. I will be rotating this SUSOKURI. Turning this will prevent it from getting wrapped around the net roller. I’ve said it many times, the net roller costs 5.5 million yen. I thought I had paid off all my debts. I borrowed money using my father’s fixed deposit as collateral. I still had the entire $500,000 debt outstanding. That’s quite a large debt. I have several hundred thousand yen in debt, but I will do my best to pay it off. So, I move the boat forward and start casting the fishing net. This type of fishing is called drift gillnet fishing. It is called drift net fishing because the fishing net is dropped into the sea and allowed to drift with the tide. By placing these floats at equal intervals, the fishing net floats and drifts on the ocean. This is a cool fisherman in the sunset. Thirty minutes passed since the put the net in and the put the net was finished. All the fishing nets are gone from the net roller. Then I untie this main line rope and tie it to the red float. Next, I put the red float into the sea as well. Now all you have to do is put the net into the sea and you’re done. This completes the work. OK! Now, the put the net is finished. Generally, you should leave the net up until 7:30 PM or around that time. That would be about an hour. Let’s eat right away. BENTO eaten offshore is the most delicious. Lunch on board. Look! This is chicken that I cooked myself. This is some kind of vermicelli cooked by my wife. There’s nothing showing up on the fishfinder. What I mean by “nothing is visible” is that no bait or anything like that is visible. I don’t know if there are any fish. Also, the weather is a bit uncertain. I think that the catch of spanish mackerel is better when the weather is good. Is that how fish get caught in a net? This is delicious. The whole area is surrounded by sea. The food you eat here is absolutely the best. It would be great if I could drink beer here. That’s obviously not okay, this is work. Before that, it becomes drunk driving. It’s his final energy boost before the show. Hello. It’s 7:30 PM, so it’s time for me to reel in the fishing net. Let’s turn on the lights. Let’s start your engines. I’m heading to the fishing grounds. It’s right there. As usual, I wear rain gear. I will immediately begin to reel in the fishing nets. As I looked out towards the sea, I saw many red jellyfish. If it gets in your eyes, it hurts a lot. The pain is so intense that even grown adults groan. Later that day it caught my eye. Anyway, let’s get back to it. I’m going to reel in the fishing nets. I park the boat firmly next to the float and lift it up. Once the float has been lifted, tie this main line to the rope on the net roller. I’ll clear out that lighthouse too. And then I put GATCHAN down. GATCHAN is a guard to prevent fishing nets from going towards the propeller. Do you know why it is called GATCHAN? Perhaps it was my father who named it that way. I think that’s because the sound it makes when it falls is GATCHAN. In the case of fishermen, each fisherman’s household has a kind of secret code. I don’t know if it’s right to call it slang. Anyway, there are some words that are only understood within the family. I missed that. Now the fishing nets are being reeled in. Are there any fish caught in this net? I wanted to say that when the fishing nets first came up. However, I missed the opportunity because I was giving other unnecessary explanations. While no fish are coming, I keep the float raised like this. And I’ll also put up the rope. There weren’t as many red jellyfish as I expected. I just wait patiently for the spanish mackerel to come. I will keep repeating that process until then. There is no sign of any spanish mackerel coming up. To kill time, I would make funny faces and mess around. That’s when it happens. Here it comes! Here it comes! I wasn’t prepared, but I was. You could say I was prepared. I was surprised and while I was fooling around, I caught my first good spanish mackerel mackerel. beautiful. Seriously, you should watch this. There are a lot of red jellyfish here. I’m going to be careful and take it out of here. OK! That’s a nice, beautiful spanish mackerel. Look at this shade. This is a more vibrant green color than the spanish mackerel you see at the supermarket. The reason this fish is so soft is because it died shortly after being caught in a fishing net. Perhaps this will be a spanish mackerel that will bring in gift money. The meat of this spanish mackerel is still alive. I press on the belly to see if it’s male or female. Since juice came out from here, this spanish mackerel is a female. This abdomen contains eggs. If this is a male spanish mackerel, sperm will be released. The blood vessels of the spanish mackerel run along the lower part of the spine. If you cut it, a lot of blood will come out. Cut the tail end of this fish down to the bone and then break it off. Make sure to drain the blood from the fish under running water. OK! I managed to avoid 0 fish catches. I am happy. So, will this one fish catch momentum continue and will we be able to ride this wave? I wait patiently for the spanish mackerel to arrive. However, the spanish mackerel never came. First, I’ll put the caught spanish mackerel onto the ice. After filling the case with water, I thoroughly drain the blood from the spanish mackerel. And then I put it in ice. This ensures excellent freshness control. And then, for a while, I was maneuvering the net up. Then, the second spanish mackerel came. This model doesn’t seem so bad. sea bass came soon after. I think there was probably bait there. It seems that where there is bait, there are sea bass. Then I remove the second Spanish spanish mackerel from the net. This spanish mackerel may have just been caught in the fishing net. This spanish mackerel is alive. I’m not the one waving this spanish mackerel. I also kill this spanish mackerel and put it in running water. I drain the blood from the spanish mackerel under running water. Live spanish mackerel will have clear blood. The heart pumps blood well. Afterwards, I also removed the sea bass from the fishing net. There are many origins for the name sea bass(SUZUKI in Japanese). I’d like to introduce one of them. A document from the Edo period states, “Its flesh is white and pure like SUSUGI (sea bass).” In other words, its body is extremely transparent. That is why sea bass is said to have come to be known as SUZUKI in Japan. 5 tan lengths of fishing net finished. A third of its length is finished. There it came. Two spanish mackerel were caught in the fishing net in a row. Both fish are already dead. The reason for this is that the spanish mackerel cannot breathe. Tuna is also known as a fish that dies if it stops moving. These fish cannot move their gills on their own. As they swim, they need to take in seawater into their mouths to get oxygen into their bodies. So when they stop, they die. spanish mackerel, a species of marine fish, is probably the same as tuna. spanish mackerel is also famous for being a fast swimmer. It is said that its speed can reach up to 100km per hour. I continued to pull in the fishing net, but there were very few fish. So I decided to eat the sea bass that I had saved for dinner. This Suzuki has some visceral fat on it and looks delicious. I’m going to fillet this into three pieces. This is beautiful fish meat. It’s finished! “It’s over” has a double meaning. First, the fishing nets were reeled in. I probably won’t be able to target the gift money market this year with this, so I’m done. I called my brother in the middle of reeling in the fishing nets. My brother caught quite a lot of fish on the way. But I was totally useless. Damn it! Anyway, I’m going to clean up the ship. No, let’s do that with spanish mackerel first. So, I’m going to put the spanish mackerel here. So, that makes four spanish mackerel this year. I’m pretty sure the title of last year’s video was “Great Poor Catch.” This year the catch was even worse. That’s just four Spanish spanish mackerel. Still, there are spanish mackerel that are pulled out while still alive, so they are still beautiful. Let’s go! I returned to the island. So I’m back on the island. There aren’t many spanish mackerel, but let’s stand up. And this is a pouch. Please, I will package this in hopes that it will be selected for gift money. OSEN MARU. This is first class. So, I’ll take this. OK. I’ve just returned home. After I take a bath, I eat dinner and drink some alcohol to relieve the fatigue of the day. I felt refreshed. It’s golden time after work. This is one pour of beer. I pour the whole beer in one go. Let’s drink. This is great after work. Tonight’s dinner was matured flounder that had been left to sit for five days, and grilled, sea bass-wrapped sea bass that I filleted while I was reeling in the net. CHIN! KO! I don’t care what kind of plate I use. After all, when I film a cooking video, I should film the food properly. However, when I eat at home in a careless manner like this, I film myself as I am, just as I am. What does this look like? This looks delicious. I’m gonna put some lemon on this. I’ll put some black pepper on this. I like to pour Hamayu sauce on this. Sorry, we’re actually out of Hamayu ponzu right now, so this is MIZKAN ponzu instead. The foil wrapped grilled sea bass bass is now complete. So, I’ll start with the flounder sashimi. delicious. Next up is freshly caught sea bass bass wrapped in foil and grilled. This must be delicious, all I can see is the vegetables. This is exactly what meals should be like. The more vegetables there are, the tastier the meal. It’s the same as “spanish mackerel Forest.” It could even be said that vegetables play a leading role. This is delicious. To be honest, even when I eat sea bass sea bass, I don’t think it tastes that good. Grilled sea bass wrapped in sea bass is incredibly delicious. Looking back on today, I only caught four spanish mackerel mackerel. I believe some people have caught a lot of spanish mackerel. That’s a low probability. In essence, it’s like how many lottery tickets you bought. I only sent two boxes to the market. So, I only bought two lottery tickets. For example, if someone catches 50 spanish mackerel, that’s the same as buying 25 lottery tickets. Well, the probability of that happening might be a little low. However, the fishmonger will take good care of things like how the fish is killed. The key point is whether this affects the outcome. That is what makes it different from the lottery. There will be Spanish spanish mackerel fishing tomorrow as well. If I catch spanish mackerel there, I will send that to the market as well. I request you to watch this video as is. good night. the next day. good morning. My face is a little swollen, even though I only had 3 beers. I haven’t been drinking much beer lately, so I responded quickly. The market opens early in the morning. Right now, the gift money for spanish mackerel has probably been decided. Ask someone who knows and I’ll know the results. The invoice will arrive around noon. The market sends me an itemized list of how many items there are and how much they cost. Until then, I’ll eagerly await the results. It’s not at the end of the video, I don’t know where in the video it goes. But I will announce it to you all. Today I’m going to do it in a way that won’t let you leave the video. When I say it’s at the end of the video, some people skip the video. Anyway, I’m going to work. I’m going to start tidying up the warehouse now. When you keep things organized, you know where things are. It’s important to be organized. There’s something happening next to this. Here we have created a facility called an ultraviolet sterilization tank. Here the oysters are sterilized by placing them in an ultraviolet sterilization tank. I’ll show you the whole picture another time. I’m making lunch after work. My father gave me spanish mackerel, so I’m going to make spanish mackerel sawara. Place this on top of white rice. This looks delicious. I pour a little soy sauce over freshly cooked white rice and top it with some of my parent’s nori seaweed. I’m going to place the spanish mackerel mackerel that I cooked earlier on top of this. Place pickled plums on top of this. The sauteed mackerel and seaweed bento is complete. Departure. Today I will set sail again. I arrived at the scene. Today I have the early shift at 9am so I have to wait three hours. 3 hours later. I’m going to put my net into the sea now. It took a long time for this to happen. I was sleeping. I’ve finished put the net on. I feel like there are spanish mackerel today. Now, I’ll jump right in and let you all know if I was able to earn any gift money. In conclusion, my spanish mackerel was not selected as the gift money spanish mackerel. Until last year, gift money was around 100,000 yen, but this year it’s 20,000 yen per kilogram. The market price for gifts has fallen to one-fifth of what it was before. I let out a fart. The sunset is beautiful, so I’ll do my best to fish today, hoping to catch spanish mackerel. Whenever I catch spanish mackerel, I immediately make it into spanish mackerel no Mori and eat it. It’s a little bright, but a lot of the nets have flown out to sea. I have to cut up the fish so I raise the net. I can hear the radio coming from that ship. How loud are you listening to it? Started netting. The net was lifted into the boat. Are there any fish caught in the net? I want to eat some freshly caught spanish mackerel no Mori soon. I haven’t eaten SASHIMI yet today. After pulling about a third of the net onto the boat, we finally caught one sea bass. Next came a small flathead. This is a Crocodile flathead. Finally, the first spanish mackerel mackerel came. This spanish mackerel is alive and well. I immediately start cutting the spanish mackerel with a knife. This one is also in good condition. This is amazing. I will cut this with a knife. I kill the freshly caught spanish mackerel with a knife. Lightly stroke the surface of the spanish mackerel with a knife. Since spanish mackerel doesn’t have scales, it’s honestly fine even if you don’t stroke it with a knife. This will remove some of the stickiness and odor. Remove the kama from this fish and cut off the head with a knife. After this the blood will be drained. Draining the blood prevents spoilage and results in a delicious fish with no unpleasant flavors. Blood is coming out of the spanish mackerel. After draining the blood from the spanish mackerel to a certain extent, the belly is then removed. This is a beautiful Mako. Score thin lines into the belly of the spanish mackerel with a knife. It’s already broken, but I’ll tear it apart with my fingers. Avoid the mako and tear it apart. This one broke. And then I take out the mako. This is a beautiful Mako. This is starting to get a bit coarse. This is best cooked with roe and white rice. And then I take this membrane and wash it. You’re all set. I will immediately create a spanish mackerel forest!! Insert the knife into the back of the spanish mackerel. This is soft. Fresh spanish mackerel is tender. The flesh of the spanish mackerel is pure white. The white flesh of spanish mackerel means it is fatty. This looks delicious. I couldn’t cut the spanish mackerel properly. Next, cut the back of the spanish mackerel with a knife. I learned how to cut spanish mackerel at matsuoka ‘s place. In fact, this is the seventh time I’ve filmed this spanish mackerel fishing experience. I’ve been using YOUTUBE for six years now, and have filmed the first day of spanish mackerel fishing about seven times. Take a look at this. The flesh of this spanish mackerel is pure white and looks very delicious. Cut the bottom side of the spanish mackerel in the same way. The flesh of the spanish mackerel is so soft that I can’t even tell where the bones are. It looks like this. This looks delicious! Next, remove the belly bone from the spanish mackerel with a knife. The belly bones of spanish mackerel are also soft. The knife cuts well, but it won’t penetrate the belly bone of the spanish mackerel. People who cut fish with a knife often say that freshly caught fish is difficult to cut. That didn’t matter to me because I used to often catch three fish at a time. I now take great care to cut fish neatly with a knife. Since I am making this into a spanish mackerel forest, I will avoid the back side. Here, you can cut it with a knife to take home as a side dish. This one has a lot of fat on it. I remove the blood and bones from the spanish mackerel. In most fish, the blood and bones only extend down to the anus. What is “ANAL in the ass”? The taste of spanish mackerel is mild. The cutting board is also slippery. You can tell how delicious a fish is when the knife cuts into it. I also take the bloody bones home and cook them. I start by cutting the spanish mackerel flesh thickly with a knife, including the skin. When searing spanish mackerel, cut it with a knife without waiting after searing. The skin of the spanish mackerel will stick to it and tear off. You don’t need to worry about this if you cut the flesh of the spanish mackerel with a knife and then grill it. This is definitely delicious!! The spanish mackerel that was still alive a moment ago is quickly killed and turned into sashimi in about 5 minutes. Even the spanish mackerel is surprised. The flesh of the spanish mackerel is still alive. It cut like this. This is what a cross section of spanish mackerel looks like. This looks delicious. This is shiny and fatty. Sprinkle salt on it and heat it over a burner. This looks delicious!! You can drink beer just by looking at it. Take a look at this. A skin of fat has formed between the sashimi. It says fatty skin of spanish mackerel… I also bought some seasonings, so I will start creating the spanish mackerel forest right away. spanish mackerel Forest, Condiment 1: Green onion. Honestly, this alone is very delicious. spanish mackerel Forest, condiment 2: Shiso. I chop all ten shiso leaves with a knife. Mix this shiso leaf into the green onions in a bold way. spanish mackerel no Mori, Condiment 3: Garlic. This big piece of garlic looks like it’s from when you take a pair of SHOKUHOU. This is about the TORIKO character. The garlic was harvested. The garlic was large. I bought larger garlic cloves thinking they would be easier to peel, but the skin is tough. I also slice this thinly with a knife. “How much is the price including tax?” I hear from the other side. There seems to be a shopping program on the radio right now. Putting that aside, I’ll also sprinkle this garlic here. I want to eat this quickly. spanish mackerel Forest, Condiment 4: MYOGA. This is Hamayu sauce. I’ll put this over here. This is not a plate, so it would be a waste to put too much ponzu sauce on it. I like to add a moderate amount of ponzu sauce to this. The freshly caught spanish mackerel forest is complete. I will start the feast. Itadakimasu. I mix this up. I pick up two thick slices of spanish mackerel from the ends. I eat this spanish mackerel with green onions, shiso, sliced ​​garlic, and myoga. How does this year’s spanish mackerel taste? This might be the most delicious thing ever. The first thing you notice when biting into spanish mackerel is the chewy texture that comes from the spanish mackerel that it is freshly caught and killed. If you’ve ever eaten spanish mackerel, you’ll know this. The spanish mackerel fish sold on the market is resilient but soft. Live spanish mackerel are not available on the market. However, this spanish mackerel is freshly caught and very elastic. It is often said that freshly caught spanish mackerel has little flavor, but this is delicious. The moment you bite into the spanish mackerel, it tastes so good. The combination of elasticity and crunchiness makes me wonder what I am eating. I feel like I’m eating the ozone layer. Eating two slices of spanish mackerel in one go was too much for me. spanish mackerel is the best! This is a non-alcoholic beer. I eat quickly because I have to get the net back onto the boat. Since the fish are not caught in the net, they can be brought onto the boat immediately. This is delicious. I’ve used fried garlic and garlic from a tube and they’re delicious. Raw garlic is definitely the tastiest. Maybe it feels that way even more today because the spanish mackerel is special. It is nestled in a world of competing textures: chewy, crunchy, and flavored with garlic and shiso. The delicious aroma of the roasted skin spreads later and goes well with beer. This is delicious. Those of you who have been watching my channel for a while already know this. I will be releasing spanish mackerel no Mori again this year, so please consider purchasing it. I am selling these two products. The milt and roe are a bonus. The other one comes with miso-marinated spanish mackerel. For those of you who are watching my channel about spanish mackerel fishing for the first time, please click here. If you’ve seen this before, please skip this. Shodoshima Fisherman YOUTUBER’s Hamayu spanish mackerel is now on sale and is a big hit! I only use carefully selected spanish mackerel, carefully grill it in a processing facility with excellent hygiene management, and securely package it. The first one is a set that allows you to eat delicious spanish mackerel no Mori. The contents are half a whole spanish mackerel mackerel, and it comes with a complimentary serving of roe and milt. The other dish comes with spanish mackerel mackerel and two miso-marinated dishes. The set includes two delicious miso-marinated spanish mackerel from the Seto Inland Sea and about a quarter of a spanish mackerel. Both are very satisfying boxes!! This also makes a great gift! Please purchase from the link in the description. Please purchase our delicious spanish mackerel no Mori again this year. spanish mackerel will be shipped on May 20th! To reserve, tap the description or the image below the video now! I haul the net into the boat. Fishing resumes. We then caught another spanish mackerel, this one still alive. Maybe I was too quick in pulling the net onto the boat. The spanish mackerel are coming. This is my third Spanish spanish mackerel. I’ve already eaten one spanish mackerel, so this is my second one. An unusual visitor has arrived. This one has long arms, so it’s called a long-handed octopus. It would also be delicious if you just cut it up into chunks and made it into kimchi. This is the biggest spanish mackerel caught today. Next came the sole. Next came SEA LAWYER. This is a shark being bathed by a SEA LAWYER in Ehime Prefecture. Next came the flounder. Fishermen call this flounder. This was my fifth Spanish spanish mackerel caught. This was my sixth Spanish spanish mackerel caught. After this, more spanish mackerel were caught and the number of fish increased. I later found out that there was also a shellfish called a Japanese scallop. Japanese scallops are commonly caught and the adductor muscle are delicious. While I was hauling the net onto the boat, more and more fish were piling up. I take the basket, lift the fish from the temporary keeping position into the basket, and go to the front of the boat to keep it alive. This is quite far away so it takes time and is a bit of a hassle. I always wish this was closer. The fish tank is spacious so the fish are likely to be comfortable. I also put the accumulated fish in the refrigerator. About 35% of the fish are caught in the net. I push the fish with my body like that to avoid hurting it. If the fish hits the boat’s pillars it will be damaged, so you have to dodge them to avoid hitting them. There are a lot of fish coming. Here comes a strange fish. What is this? It’s cute, but is it poisonous? This may be poisonous. I thought this was the STARGAZER that I had posted in a video. I heard about this on TWITTER and it’s not STARGAZER but Yellowfin Stargazer. In short, it’s a STARGAZER with yellow fins. This is NIBE CROAKER. The taste is similar to FUYU or sea bream and is delicious. However, the NIBE CROAKER’s internal organs often pop out. Yes, the biggest thing has arrived today. This weighs about 8kg. This is big! This is a female spanish mackerel with a large belly. This looks delicious! I could have cooked this. Just when I thought there would be no more fish, a sea bream came along to celebrate! As expected, sea bream has been said to be lucky since ancient times. I think OMEDETAI is a pun. A lot of spanish mackerel has been caught and is being put into the fish tanks and here. This sea bream is big. I think this is about 3kg. I’ve finished raising the net. On the second day, we caught a lot of spanish mackerel. I wish I had filmed the video more properly, but I was too busy and couldn’t do it. This is almost full. This is 90% full and contains about 40 Spanish spanish mackerel. The size of the spanish mackerel is large, so that’s the amount of spanish mackerel that’s included here. There are about 30 spanish mackerel in here. I caught a total of 70 spanish mackerel. When I get home I’ll take the spanish mackerel I caught to TAKAMATSU. I’m happy that I was able to catch a lot of spanish mackerel. Return to the island. I returned to the port. This is the spanish mackerel that was caught. A total of 56 spanish mackerel were caught. Since each fish is so large it is difficult to count them, I always put the spanish mackerel in a box and count them as a guide. Each one of these is quite large. I also hurt my hands a lot. I’m going to put these spanish mackerel up in a box now. I came home and took a bath. The time now is 12:14 AM. I usually get home just before 12am and start making this. This is boiled roe, seared sashimi, and sashimi. I’m thinking about what to talk about. Before that, I need to use this to improve my brain function. I’ll enjoy having this. I was happy to catch 70 Spanish spanish mackerel. I returned home at 12am, having caught 70 spanish mackerel. I’m not tired at all compared to the day of this video and the time before that, when we were catching a lot of spanish mackerel. This is delicious. My only concern is anisakis. I was in Tokyo for work recently. I got anisakiasis in Tokyo and went to a clinic there. I have the day off from fishing tomorrow. I have a lot of things to do, like cleaning up the boat and getting boxes, so I’d like to get some rest early. Finally, just look at this egg. Doesn’t this look delicious? I burned this a little bit. Good night. Two days later. Since then I took a day off and came back fishing again and have just finished. Take a look at this. There’s a whole boat full of spanish mackerel here. This place is also full of Spanish spanish mackerel. This place is also full of spanish mackerel, and there are spanish mackerel here too. I caught a total of 128 spanish mackerel. A large spanish mackerel looks like this and weighs about 9kg. This is big. This is amazing! I will now head straight to TAKAMATSU to take the spanish mackerel to the market. I was relieved to catch a large amount of spanish mackerel. Thank you for watching today. And thank you every year. I’ve posted a video of my first spanish mackerel fishing trip for the seventh time, but has anyone been watching from the beginning? That aside, I’m in high spirits having caught a large amount of spanish mackerel. spanish mackerel no Mori products can also be purchased from the description section, so please consider purchasing them. I’m going to TAKAMATSU. Until next time, A look at the day of an event. I’m going to that event now. I cut the spanish mackerel with a knife like this. thank you. This looks very delicious. Thank you to everyone who came to the event! The event is over and I’m hungry, so I’m going to a udon restaurant now. I’m going to a familiar udon restaurant here. KAIJI. A limited-time collaboration with Shodoshima Fisherman Hamayu . Top your UDON with your favorite toppings. Hamayu seaweed and KADOYA sesame oil. Please give me this. This is in? How many times? Four times as much. This also went into the “?” category. Four times as much. With a medal rating of 99, I reached the top and won 5,000 in one go. I was amazed playing the game. I was probably more excited about the game than the large number of spanish mackerel that showed up. Thank you for watching.

はまゆうの鰆のたたき！ご購入はこちらから！(毎年ありがとうございます！)
https://setouchi-pmpf.com/surui/

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