魚が食べたい！ ～地魚さがして3000港～ 2025年3月12日 春到来！春の絶品魚スペシャル！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00This is a fish documentary.
00:04I want to eat fish.
00:06I searched for wild fish and bought 3,000 of them.
00:09I want to eat fish.
00:11Spring is coming.
00:12This is a fish special.
00:17Spring is coming.
00:20When the cold winter ends and the season comes,
00:23this fish is caught in Japan.
00:26This is a fish called Tsugeru.
00:29This is a fish that represents spring.
00:32This is a special dish.
00:34What kind of fish is this?
00:38Let's start with this fish.
00:42This is a fish from Hokkaido.
00:44This is a fish that represents spring.
00:49This is a fish that has been revived in recent years.
00:55This is a fish number.
00:59This is a fish number.
01:01This is a fish from Takashima, Hokkaido.
01:08It's cold.
01:13This is a fish from Takashima, Otaru City.
01:19I came to investigate.
01:21This is a fish that represents spring.
01:25This is a fish that represents spring.
01:29This is a fish from Takashima, Ishikari Bay, west of Hokkaido.
01:35This is a fish that has lived in Hokkaido and Osaka since the Edo period.
01:40This is a fish that has lived on a ship in the north.
01:45I met a fisherman at a historical port.
01:50Good morning.
01:52My name is MAEDA.
01:54I'm NARITA.
01:57This is a fisherman, NARITA MANABU.
02:01Good morning.
02:04We came here because we wanted to eat fish.
02:09What kind of fish do you recommend when you come to Takashima?
02:11NISHIN.
02:13NISHIN?
02:16NISHIN.
02:18I recommend NISHIN.
02:20What kind of fish do you recommend to eat NISHIN?
02:23Sashimi.
02:25I have never eaten Sashimi.
02:27Is that so?
02:28I eat Sashimi almost every day.
02:31NISHIN supported the aquaculture industry in Hokkaido from the Meiji era to the Taisho era.
02:38NISHIN was the representative of spring fish.
02:43However, when NISHIN entered the Showa 30s, it was difficult to catch fish.
02:50NISHIN was called a phantom fish.
02:54NISHIN is back.
02:57It's starting to catch fish again.
03:01This is a phenomenon in which the NISHIN of the Great War is pushed to the shore for the sake of the war.
03:06The sea is white and cloudy with the life of a male.
03:10This is a phenomenon in which the NISHIN of the Great War is pushed to the shore for the sake of the war.
03:12This has been confirmed many times in the past few years.
03:15This is a symbol of the revival of NISHIN.
03:18This is amazing.
03:20With the expectation of a large number of NISHIN,
03:23Manabu's younger brother Hiroyuki and his assistant Inoue set off.
03:37The fishing method is a fishing net set up on the path of fish.
03:43The fishing net is set up in three places the day before.
03:4920 minutes from the start of the movement.
03:52When it starts to get bright, the fish are caught.
03:58First, the first fishing net is set up.
04:05Can NISHIN, which has been revived in recent years, be caught?
04:10How many meters is the fishing net?
04:13How long is it?
04:15About 150 meters.
04:19The fishing net is set up at a fairly deep place.
04:22It's at the bottom of the sea.
04:23Is it closer to the bottom of the sea?
04:25It's about 20 meters from here.
04:30I can't see it.
04:33It's hard to see.
04:39Then...
04:47What is this?
04:49It's NISHIN.
04:51NISHIN has arrived.
04:53This is NISHIN.
04:55This is NISHIN, which represents spring in Hokkaido.
05:01It's a good name.
05:04But after that...
05:10This is the end.
05:14There are only five fish.
05:16And...
05:18I don't think we need to use a fishing net next time.
05:21I think it's better to smoke.
05:23I don't think so.
05:26It's hopeless.
05:29How many years has it been since you started fishing?
05:3130 years.
05:34When did you start using NISHIN?
05:36About 20 years ago.
05:40I had a project to revive NISHIN.
05:45A project to revive NISHIN.
05:49That's how I revived NISHIN.
05:52In 1996, the revival project was initiated.
05:59Since then, NISHIN has been caught here at Takashima Fishing Port for 20 years.
06:05It's going up.
06:08The three brothers are the first fishermen to catch a large amount of NISHIN.
06:17The second fish is...
06:22It's a bad fish.
06:24It's a bad fish.
06:26Is it a bad fish?
06:28They move to the last point.
06:31Then, from Mr. Hiroyuki...
06:34The next place is 150 kilometers away.
06:38150 kilometers?
06:40No, it's not that far.
06:41It's not that far?
06:42It's not that far at all.
06:43I can catch two tons of fish.
06:48It's not that far.
06:50It's not that far.
06:53I heard it was caught yesterday.
06:56It was caught yesterday.
06:58Did you catch it?
07:00I caught it, but I don't know.
07:02I don't know.
07:04They moved about 10 minutes from the previous net.
07:10Is NISHIN caught?
07:15I don't know.
07:16I don't know.
07:18I heard it was caught yesterday.
07:27It's cold.
07:30I can see it.
07:32It's coming.
07:34It's coming.
07:35It's coming a lot.
07:39It's coming a lot.
07:40It's extreme.
07:42It's extreme.
07:57I can see it.
08:00It's coming.
08:02It's coming a lot.
08:06It's coming a lot.
08:08It's extreme.
08:10It's extreme.
08:13It's coming a lot.
08:17It's amazing.
08:21It's coming a lot.
08:26It's coming a lot.
08:29It's amazing.
08:36Do you always catch this much?
08:38It's a good time.
08:40It's a good time.
08:42It's almost the maximum.
08:44It's almost the maximum.
08:46It's almost the maximum.
08:48It's amazing.
08:51When you catch a lot,
08:53you set up a net to be lifted the next day at the same point.
08:59You gather a crowd to remove NISHIN from the net.
09:04You caught a lot today.
09:06You caught a lot today.
09:08You caught a lot today.
09:09You caught a lot today.
09:10You caught a lot today.
09:11A fisherman, Hiroyuki, made a suggestion.
09:15A fisherman, Hiroyuki, made a suggestion.
09:16You can experience removing NISHIN.
09:18I see.
09:20I'll help you.
09:22I'll help you.
09:23We have to remove the amount of NISHIN.
09:26We have to remove the amount of NISHIN.
09:27It seems to take time.
09:29It seems to take time.
09:30It was good to catch a lot.
09:34NISHIN is full of boats.
09:37It's a total of about 1 ton.
09:39It's a large amount after a long time.
09:41It's a large amount after a long time.
09:42It's a large amount after a long time.
09:44The work is proceeded with the aim of shipping.
10:00A large amount of NISHIN is left on the net.
10:03A large amount of NISHIN is left on the net.
10:04Maeda director helps to remove the net.
10:08Maeda director helps to remove the net.
10:09Hirano teaches him how to remove fish.
10:21This is difficult.
10:22It's hard to remove fish.
10:27Manabu's wife joins him.
10:31Do you remove fish by team play?
10:34Do you remove fish by team play?
10:35Do you remove fish by team play?
10:37Limestone Bay dividing restaurant hurts.
10:40There is a fish that is not NISHIN.
10:42There is a fish that is not NISHIN.
10:44There is an island next to a limestone bay on the island.
10:50There is a bag of red meat.
10:51There is a bag of red meat.
10:52It was a good fish.
10:53It was a bad at first.
10:55But it was good to get it.
10:59It's best to get it.
11:00It was best to get it.
11:03This is a good scent.
11:05It's been a long time since I've seen this, so I thought I'd buy a lot.
11:08Oh, really? That's good.
11:10It's really strong.
11:12It's really strong.
11:13I think TV people have it.
11:15I think it's really strong.
11:17Huh?
11:19It hasn't penetrated that much yet, at this time.
11:22Then Manabu-san, for some reason, went to the fish market again.
11:28Why are you going again?
11:30It's raining in the morning.
11:32It's like the net you put in at the end.
11:34That's right. When there's a lot of fish, it takes a long time.
11:36When the fish was caught near the net he put in this morning,
11:39another fisherman contacted him.
11:43Isn't it too tough?
11:44Not at all.
11:45Is it like this?
11:47I don't really care if it takes a long time.
11:51I guess it's better to catch it when you can.
11:58It's too amazing.
12:01Director Maeda didn't go fishing.
12:03He went to remove the net from the 1-ton Nishin.
12:07When the fish was caught,
12:09did the people who made money with Nishin make money?
12:12That's right.
12:13It was enough to build Nishin Goten.
12:15It was enough to build Nishin Goten.
12:19What is Nishin Goten?
12:20Nishin Goten is the money you make with Nishin.
12:25You make a big building like Goten.
12:30Nishin Goten is a house built by Amimoto who made money with Nishin.
12:37This old Aoyama mansion was built for about 3 billion yen.
12:433 billion yen.
12:45We can see how much Nishin was flourishing at that time.
12:49Wow.
12:52After about an hour,
12:54the boat carrying Mr Narita came back.
12:58This is a big one.
13:04Wait a minute. It's coming off a lot.
13:07It's coming off a lot.
13:11It's the same as before.
13:13He's busy removing the net.
13:16He's busy removing the net.
13:19I have to do my best.
13:22How many kilograms did you catch in a day?
13:25I don't know.
13:28How many boxes did you catch in the beginning?
13:32About 1 ton.
13:33There are about 2 tons left.
13:342 tons.
13:39It took about 8 hours to remove the net from Nishin.
13:448 hours.
13:45He gave us some fish as a gift.
13:48We are going to eat together at a local restaurant.
13:53This is it.
13:56This is Tsubomi.
14:01Tsubomi, a Japanese-style sushi restaurant, is a place where you can enjoy the seasonal Japanese cuisine of the Otaru area.
14:07Tsubomi, a Japanese-style sushi restaurant.
14:09He's going to cut the freshly caught fresh Nishin.
14:13He's going to cut the freshly caught Nishin.
14:16The bones of Nishin are left, so I'm going to beat them up.
14:25Nishin Sashimi, which can only be eaten in Sanchi, is complete.
14:32I've never eaten Nishin Sashimi.
14:35Thank you for the meal.
14:44I'm full.
14:46First, let's try Nishin Sashimi.
14:49How will it taste?
14:51It looks delicious.
14:54I'll try it.
14:58It's delicious.
15:00It's delicious.
15:02It's fatty.
15:03Yes, it is.
15:04It doesn't smell.
15:06I think it has umami.
15:09It's delicious.
15:13It's different from what I eat at home.
15:15It's different.
15:17Next, I'm going to eat Nishin Sashimi with soup stock.
15:24Nishin Sashimi.
15:26I've never eaten Nishin Sashimi.
15:28You haven't eaten Nishin Sashimi either.
15:31That's right.
15:33I'll eat Nishin Sashimi.
15:37It's delicious.
15:40I'll try it.
15:43It's delicious.
15:47It's more umami.
15:50It's delicious.
15:51How about this?
15:53I brought it.
15:56He brought his own Katsunoko.
16:01Katsunoko.
16:03It's thick.
16:04Why do you always eat it?
16:08Because it's hard.
16:09Because it's hard.
16:11It looks like a luxury product.
16:13It's made of Ziploc.
16:17It's frozen.
16:20It's frozen.
16:26It's delicious.
16:30The texture is the best.
16:34Nishin Sashimi, a fish of spring that came back to Hokkaido.
16:39I was able to enjoy the feeling of spring before I knew it.
16:44This is a good time for SHIKERIKO and MAEDA DELICATA.
16:49This is a good time.
16:53This year's Nishin Sashimi has gained 3 tons.
16:59That's amazing.
17:00After I started this project, I was able to gain 2 or 1 ton.
17:06In 2023, I gained 2 tons.
17:09This year, I gained 3 tons.
17:14I was able to remove the net at 12 o'clock at night.
17:18I see.
17:20That means you are happy.
17:25Next is a high-class fish that represents the spring of Setouchi.
17:30Pay attention to the unusual amount.
17:37This is the number of the fishing port.
17:40This is a fishing port in KAMIJIMA, HIROSHIMA.
17:46I will take a ferry from TAKEHARA.
17:50The weather is very nice today.
17:55I went to the Yazawa station to investigate.
17:58This is the 20-year history of the Yazawa station.
18:00This is the director of GOTO.
18:01This is the time of GOTO.
18:03It takes 20 minutes to take a ferry while looking at the scenery.
18:10We arrived at KAMIJIMA in no time.
18:12We arrived at KAMIJIMA in OSAKI.
18:16KAMIJIMA is located in the west of the Shimanami Kaido, which is in the center of the Seto Inland Sea.
18:24There are more than 100 islands around here.
18:28In the summer, there is a competition for the fastest boat in the Muromachi era.
18:36This is an island that has flourished in the sea since ancient times.
18:41We go to the port where the fishermen are waiting on a rental scooter.
18:48There are many islands from here.
18:53I can see the port.
18:55There is a fishing boat.
18:57The music is wonderful.
19:02Good morning.
19:06I'm looking forward to working with you today.
19:09The person he promised to work with is SHUJI NAKAMURA, the chairman of the board of directors.
19:17My dream is to go around the country and see what kind of fishing is good.
19:22I've never seen it on TV.
19:26I asked the chairman of the board of directors.
19:31I came to this island because I wanted to eat delicious fish.
19:38What kind of delicious fish do you have now?
19:41At this time of year, there are delicious fish such as rockfish and sea bream.
19:48Rockfish and sea bream?
19:51Sea bream?
19:52Sea bream?
19:53Sea bream is a fish that is eaten in January, February, March, and April.
20:03In fact, sea bream is also a fish called Harutsugenuo in Japan.
20:08I've never heard of sea bream.
20:10Sea bream is a fish that is a little softer than rockfish and other fish.
20:15It's a fish with a lot of gelatin between the skin and the flesh.
20:20I like to eat sea bream.
20:23I see.
20:25The way to catch sea bream is to use a net.
20:27A net?
20:31Put the net in the water and threaten it from above.
20:37Threaten it from above?
20:40Do you really threaten it?
20:42That's right.
20:44I'll throw it into the sea.
20:46Really?
20:47Yes.
20:49I'm going to catch a lot of sea bream at night.
20:55I'll wait for the sun to set and come back.
21:02It's 8 o'clock at night.
21:07Good evening.
21:10Nice to meet you. I'm Nakamura.
21:12Mr. Nakamura?
21:14I'm Nakamura's son.
21:15Your son?
21:16Nice to meet you.
21:19You can't go home until you catch a sea bream.
21:29The destination is Iku Island in front of Oasaki Kamijima.
21:36In order to avoid the complicated and fast tide of the Seto Inland Sea,
21:41fish gather in the shade of the island.
21:46I'm going to put the net in the water.
21:50Let's go.
21:51Okay.
21:57How do you put the net in the water?
21:59It depends on the fishermen.
22:04They separate the nets and hang them on the back of the boat.
22:09I see.
22:10The boat is going down.
22:12That's right.
22:14The net goes along the island.
22:18The net is 350 meters long.
22:20The net is also used for fishing.
22:23They carefully put the net along the shape of the island.
22:27This is difficult.
22:30The net is completely separated from the boat, right?
22:34Yes.
22:35They hang the net on the back of the boat.
22:38I see.
22:39Then, they hit the net with this.
22:45Hit the net with this?
22:47It's like a real swing.
22:50They hit the surface of the net with a swing.
22:55Then, a surprised fish gets entangled in the net.
23:01Sometimes, I use this.
23:05You don't have to wait.
23:08You can scare the fish with this sound.
23:12If a bird comes in,
23:14you can hit the net with this sound.
23:21They hit the surface of the net with all their might for about 20 minutes.
23:26This is a traditional fishing method passed down from the father of Kumiai-cho.
23:31He has been doing this for a long time.
23:34After hitting the edge of the net,
23:36they immediately lift the net.
23:39Will they be able to catch a lot of fish in the spring of Seto Inland Sea?
23:51There it is.
23:52It's big.
23:55It's really big.
23:58It's amazing.
23:59It's a big sea bream.
24:04What is this?
24:06It's a sea bream.
24:07A sea bream.
24:10It's big.
24:12This is good.
24:13This is good.
24:15Furthermore,
24:18I found a sea bream.
24:20Really?
24:21Is this a sea bream?
24:23Is this a sea bream?
24:24Yes, this is a sea bream.
24:25It's small.
24:27Is it this small?
24:29First, they catch a sea bream that will be in season from spring.
24:33It's still an adult size.
24:36It's cute.
24:38It's cute.
24:39It's really cute.
24:40It's cute.
24:41It's a sea bream.
24:44They change the point and try again.
24:47They aim for another one.
24:49They hit the sea bream with high expectations.
24:55What is this?
24:56This is a sea bream.
24:58A sea bream.
24:59It's a sea bream.
25:02Then,
25:08I found a sea bream.
25:10It's a sea bream.
25:13This is a sea bream.
25:14Is this a sea bream?
25:15Yes.
25:16This is a sea bream, a fish of the spring in Setouchi.
25:20It is called the king of the spring in Japan.
25:26After that,
25:27I think it's a rockfish.
25:29Is it a rockfish?
25:31It's a beautiful rockfish.
25:34It's about 600 yen or 700 yen for the size of the ice.
25:37If one person pays 700 yen,
25:39the family will have to pay 3,500 yen.
25:43I see.
25:48The price of rockfish and sea bream is high,
25:50and they are satisfied with the price.
25:53I see.
25:57Can we eat it tomorrow?
25:58Let's eat it.
25:59Let's eat the simmered rockfish and simmered sea bream.
26:03Thank you very much.
26:04Thank you very much.
26:06They promised to eat rockfish and sea bream together tomorrow,
26:09so this day is over.
26:13I'm looking forward to it.
26:19Is this the place?
26:20Yes, this is the place.
26:21It's called Koshi Toshi.
26:22That's right.
26:24It's a nice name.
26:25It's a restaurant run by my wife and I.
26:29Are you the owner?
26:30Yes, I am.
26:32The restaurant is run by the owner,
26:34and the restaurant is run by the owner.
26:37It's cute.
26:40It's a nice restaurant.
26:42Hello.
26:43Thank you for coming.
26:44I'm Mr Goto, the director of the show,
26:46which is about eating fish.
26:48His name is Goto.
26:49I'm Mayuma.
26:50I'm Mayuma.
26:51Nice to meet you.
26:52I went fishing with you last night,
26:54and I caught some fish.
26:56So I asked you to cook for me,
26:58and I asked you to eat as deliciously as possible,
27:01and I asked you to press the button.
27:03He's my mentor.
27:04Is that so?
27:05He taught me how to fish.
27:07Is that so?
27:09Mr Mayuma, who runs a restaurant called Koshi Toshi on the island,
27:13learned from Mr Kumiai,
27:15and now he is a chef and a fisherman.
27:19While he's preparing the fish,
27:21he goes over there.
27:23Hello.
27:24Thank you for coming.
27:27The people who came here are
27:29Mr Moriyuki, the son of Mr Kumiai,
27:31who took care of the fish in the Tadake-ami-ryo,
27:34and Mr Fukui, the fisherman.
27:37It looks so delicious.
27:40These are the fish that Komijima is proud of.
27:44First of all,
27:45the sashimi of rockfish, horse mackerel, and mackerel.
27:49Let's start with the rockfish from Harutsuge-uo.
27:54Thank you for the food.
27:55The rockfish looks delicious.
28:02It has a great texture.
28:04It's crunchy.
28:06That's right.
28:07The sweetness came out later.
28:09It's quite fatty and sweet.
28:11That's good.
28:12It's a taste you can be proud of,
28:14even if it's a fish from the island.
28:16I think the quality of this fish is very high.
28:20I don't eat it that often.
28:22It looks delicious.
28:28The rockfish is even more chewy.
28:30That's right.
28:31It's even stronger.
28:35It's crunchy.
28:36It's really crunchy.
28:38Is it crunchy?
28:39Yes.
28:40How did you find this?
28:41This is a rockfish and a horse mackerel.
28:44Did you find both?
28:45That's right.
28:46It's small.
28:48It doesn't look like a horse mackerel at all.
28:53It's a horse mackerel.
28:57The meat is moist and looks delicious.
29:01Thank you for the food.
29:08It's delicious.
29:09It's soft.
29:11I think I can eat two or three of this.
29:13It has a strong taste.
29:16It's small, but it's a fish that I'm satisfied with.
29:22Next, they grilled seasonal rockfish.
29:26This must be delicious.
29:28Grilled rockfish.
29:33Even if it's grilled, it's moist and delicious.
29:35It's fluffy.
29:37It's soft.
29:39That's amazing.
29:40I always put the leftovers in a bowl and pour hot water on it.
29:46Then I pour soy sauce on it and eat it.
29:48I always do that.
29:50Is that so?
29:52I could feel the spring by tasting SETOUCHI's spring delicacies, rockfish and horse mackerel.
30:01It was the time when Mr. KOTO, a big fan of Yazaiki, said.
30:05The song he sang when he first rode a horse was good, too.
30:09It's called Pure Gold.
30:11Yazaiki's fans will love it.
30:15In the old days, fish were caught all year round.
30:18Is it because of the change in the sea environment?
30:21Now, fish are caught only in spring.
30:23He is the representative of the fish of KAMIJIMA in Osaki.
30:26The fishermen didn't even think that rockfish would become the king of spring.
30:32The king of spring will change.
30:37Next is a high-class fish that reminds you of spring.
30:43It's a rare brand fish called BECKAKU.
30:52It's a fishing port.
30:56It's a JITOU-type fishing port in Shizuoka prefecture.
31:01Good morning.
31:03It's 5.30 a.m.
31:05It's pitch black.
31:07I went to investigate with the director of KOMINAMI, who is in the first class in fish certification.
31:14He has appeared on the program many times.
31:16His family is a fisherman.
31:18He is Ayaka KOSUGE, a reporter for Suisan Keizai Shimbun.
31:22I asked the local fishermen for information on spring fish.
31:27What do you think of when you think of a delicious fish that can only be eaten here?
31:35In fact, there is a fish that has become a brand.
31:40It's called NAMINORI-SAWARA.
31:43NAMINORI-SAWARA?
31:46The size and weight of the fish are decided.
31:50The only delicious fish that meets the conditions is the fish that has become a brand.
31:59This time, NAMINORI-SAWARA, a high-class brand fish, is the target.
32:13This is Mr. Fujita, a fisherman who catches NAMINORI-SAWARA.
32:20NAMINORI-SAWARA is said to be in season now.
32:26Are the conditions very strict?
32:29Yes.
32:30The size is 2.5 kg to 3.9 kg.
32:37The fat percentage is 10% or more.
32:44The fat percentage is 10% or more?
32:49There are six other conditions.
32:52Among them, the fish law and season are clear.
32:56It is important to pay attention to the processing of fish on the battlefield.
33:00Weight, amount of fat, etc.
33:03It is a strict standard that must be met.
33:10How much is it?
33:13One for 20 or 30 fish?
33:16One for 20 or 30 fish?
33:19It's precious.
33:21How many NAMINORI-SAWARA can you catch today?
33:26If I can catch one...
33:28Is that all?
33:31NAMINORI-SAWARA begins with the dawn.
33:35It's 6 a.m. and it's still dark.
33:41The point is that it's only 5 minutes from the port.
33:44In recent years, the sea temperature has changed.
33:47At this time of year, a flock of NAMINORI-SAWARA came to the port.
33:53They take out a long rod from the side.
33:56They wait for a hit while running the boat.
34:01Fujita-san's boat has a total of four devices, two on each side.
34:08The device is called NIJI-E.
34:11It has a long, thin shape so that it cannot be cut by a sharp blade.
34:16What kind of situation is it easy to catch?
34:20It's the easiest when there's no wind.
34:22In the sense that it's easy to catch?
34:25On the last day, only 6 NAMINORI-SAWARA were caught.
34:31All of them?
34:33Only 6 NAMINORI-SAWARA were caught?
34:36All 6 NAMINORI-SAWARA were caught.
34:39He's a perfect reporter.
34:43In the first place, it is difficult to catch NAMINORI-SAWARA.
34:47The conditions are tough.
34:50Whether the caught NAMINORI-SAWARA will become NAMINORI-SAWARA depends on luck.
34:55I pray that I can catch it.
34:57I watch the rod on both sides.
35:02It's moving.
35:04It's moving.
35:05Inside, inside.
35:06Inside, inside.
35:07Inside, inside.
35:08Inside, inside.
35:10It's been 30 minutes since the start.
35:12It's his first catch.
35:15He picks up the equipment in a hurry.
35:19It's a NAMINORI-SAWARA.
35:21It's bouncing.
35:22It's bouncing.
35:23It's bouncing.
35:24It's a NAMINORI-SAWARA.
35:25It's coming, it's coming.
35:28It's coming, it's coming.
35:29It's bouncing a lot.
35:30It's bouncing a lot.
35:32It's a good shape.
35:34It's big.
35:36NAMINORI-SAWARA
35:49It's been 30 minutes since the start.
35:51It's his first catch.
35:54He picks up the equipment in a hurry.
35:58It's a NAMINORI-SAWARA.
36:00It's bouncing.
36:01It's bouncing.
36:02It's bouncing.
36:03It's a NAMINORI-SAWARA.
36:05It's coming, it's coming.
36:07It's coming, it's coming.
36:08It's bouncing a lot.
36:09It's bouncing a lot.
36:11It's a NAMINORI-SAWARA.
36:16It's coming, it's coming.
36:21It's a good shape.
36:23It's big.
36:24It's big.
36:31This is quick processing.
36:35It starts from the head.
36:37NAMINORI-SAWARA must be processed in advance on the boat.
36:44How many kilograms is this?
36:46I think this is about 1.6kg.
36:49It's a limit of 2.6kg.
36:51It's over 2.5kg.
36:52I see.
36:53I think you can do it.
36:55He got a NAMINORI-SAWARA called spring on the fish.
37:00Of course, it's the Haru-tsuge-oh.
37:02That's right.
37:04It's not a condition to tighten the knot, but Fujita-san will definitely do it.
37:12The color has changed at once.
37:16That's true.
37:18The pattern has changed.
37:20The black color cools down at once.
37:22I see.
37:26The new color is like that.
37:28I'm glad.
37:30I'm relieved.
37:32First of all, he caught a mackerel.
37:34Fujita-san smiles.
37:38I'm glad that the fishermen are happy.
37:42However, in order to increase the possibility of catching a mackerel,
37:46he continues fishing.
37:48He caught it.
37:50I caught it.
37:52Outside.
37:54Outside on the right side.
37:56I got a hit.
37:58He got a hit again.
38:00I got a hit.
38:02I got a hit.
38:04It's pretty good.
38:16I got a hit.
38:18It's bigger than before.
38:20It's bigger than before.
38:22This is a good mackerel.
38:24It's bigger than before.
38:26It's bigger than before.
38:28He has high expectations for mackerel.
38:32It's beautiful.
38:34It's fat.
38:36I'm glad that I caught it.
38:38It's about 2 to 3 kg.
38:42It's about 3 kg.
38:44It's clear in terms of weight.
38:46That's right.
38:48He got a hit again.
38:50He got a hit.
38:52It buttons up真的是.
38:56It's mackerel.
38:58It's a mackerel.
39:00Both are good.
39:02I caught a mackerel
39:04that has a good size and I continue fishing.
39:06I caught a mackerel that has a good size and I continue fishing.
39:12It's on the ripple.
39:14It looks like that.
39:16It's on the ripple.
39:18The brand name of mackerel is
39:20The brand name, Naminori Sawara, is derived from the appearance of riding on this wave.
39:26I'm already on it.
39:28With about 2 kg of mackerel caught,
39:32the time of catching is approaching, so the amount of this day is over.
39:39On this day, 4 mackerel and 1 cod were caught.
39:44Judging from the size, these 3 fish are the ones that Naminori Sawara has high expectations for.
39:52It's time to weigh the fish.
39:56Wow, I'm nervous.
39:58First, the weight?
40:01It's over 2.5 kg.
40:02Over 2.5 kg?
40:03Yes.
40:04Wow, I'm not sure about that.
40:07How about the first fish?
40:08Huh?
40:09Wow!
40:10Huh? 2.5 kg?
40:13Unfortunately, it's not even close to 100 grams.
40:16That's not good.
40:19What about the second fish?
40:21Oh, there it is!
40:232.75 kg.
40:26So, the standard weight is clear?
40:29Yes, it's clear.
40:31But the amount of fat?
40:33Yes.
40:34I'm scared. Where should I weigh it?
40:36Here.
40:37So, I should weigh it here.
40:40What should I do?
40:41Just pull it out.
40:45Huh?
40:46Wow!
40:487%?
40:49Yes.
40:50Wow, 7%!
40:51Too bad.
40:52This time, the amount of fat is not enough.
40:55Clear!
40:56In a blink of an eye, there's only one fish left.
41:042.5 kg.
41:05It's barely there.
41:06It's clear.
41:08Somehow, the weight is clear.
41:10It's barely there.
41:13Is there really more than 10% of fat?
41:18Huh?
41:19I'm scared.
41:22Here it is.
41:24Huh?
41:26Oh!
41:27Huh?
41:2810%!
41:29Yes!
41:3110% means this is...
41:33This is a sea bream.
41:35It's barely there.
41:36I did it!
41:39The amount of weight and fat is barely there,
41:42but she managed to clear the condition of a sea bream.
41:46Wow, I'm happy that I caught this.
41:50I caught it.
41:52Kimura-san...
41:56Yes, it's okay. Thank you.
41:59I bought a precious sea bream,
42:02so I asked Mr. Fushita, a friend of mine, to cook it for me.
42:07How should I cook it?
42:09I'd like to make a hot pot, sashimi, fried fish, and grilled sea bream.
42:14Wow, that's quite a full course meal.
42:17This is a sea bream with 10% of fat.
42:20When I cut it up, I can see that there's fat on the surface of the flesh.
42:27If it's more than that, you can see the difference.
42:30It's fresh.
42:31It's a dish that can only be eaten here.
42:35It's compared to what was matured two weeks ago.
42:40I love sea bream.
42:42In addition, it's perfect for this season, starting with shabu-shabu.
42:47Fried sea bream.
42:51Grilled sea bream.
42:54The luxury full course meal of spring fish, Sawara's high-end brand, Naminori Sawara.
43:02This is a luxury.
43:18Mr. Fushita's friends have also gathered.
43:21Let's eat.
43:23Let's eat, everyone.
43:25I'll start with today's fish.
43:27I'll start with today's fish.
43:37It melts in my mouth.
43:41It's very delicious.
43:43It's tender, but it's sweeter than that.
43:48It's more elastic when it's close to the skin.
43:54It's perfect with rice.
43:56He's amazing.
43:58It's better when it's matured.
44:00It's better when it's matured for a week.
44:05It's a little different from the freshness.
44:08It's very elastic.
44:10It's delicious.
44:12It's very delicious.
44:14Simple.
44:16He's happy.
44:19And the last one is a luxury shabu-shabu.
44:23It's a luxury shabu-shabu.
44:26It's a luxury shabu-shabu.
44:29It's a luxury shabu-shabu.
44:32And the last one is a luxury shabu-shabu.
44:37It's a luxury shabu-shabu.
44:41It's a luxury shabu-shabu.
44:45Everyone can't wait for this.
44:48I did it.
44:50I did it.
44:52Cheers.
44:59Do you want to go back to life?
45:01You're smiling.
45:04You're smiling like when you caught the mackerel.
45:07How do you feel about the good point of Naminori mackerel?
45:11It's different.
45:14It's different when you cook it.
45:15It's different when you cook it.
45:16It's different when you cook it.
45:17It's different.
45:18It's different?
45:19Yes.
45:20I asked them to catch it.
45:22I asked them to catch it.
45:25Some people want to eat it.
45:29But I want to use it.
45:32The reporter is being filmed.
45:34The fish with the name of spring is mackerel.
45:39She enjoyed Naminori mackerel.
45:45Mackerel is a representative of spring.
45:49It's a brand called Naminori mackerel.
45:54The reporter of Suisankeizai newspaper, Kosuge.
45:58He gave me a good report.
46:00He gave me a good answer.
46:04I was drinking when he said the name of spring.
46:06I was drinking when he said the name of spring.
46:12Thank you for watching this video.
46:20Please subscribe to this channel.