LOVE Sanuki's report

66th Managatsuo

One of the major projects of Yoshimoto, "A project to live in your town", to make Japan feel good from the area. Entertainer "Kaji Tsuyoshi" who lives in Kagawa reports on local products.

Managatsuo has a cute rhombic body with a small face and a small mouth.
There is a saying that there is no salmon in the west, and there is no salamander in the east.
In July in the midst of the Managatsuo fishing season, I came to a fishing port in front of the Central Wholesale Market in Takamatsu City.

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  Managatsuo is a fish that represents the summer of the Seto Inland Sea

  "Large fishing boats are lined up." Kaji is surprised at the Managatsuo fishing boat moored at the fishing port.
  "Managatsuo is a fish that is caught in the Seto Inland Sea from July to early September," said fisherman Kawahara. Normally, the fish swim in the open ocean, but they only enter the Seto Inland Sea for spawning during the summer. “It's called bonito, but I'm not a bonito companion,” says Kawahara. It features a flat rhombus shape and a silvery scale, and if it is large, it will be 7 to 9 cm long and weigh 40 kg.

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  The net used for fishing is 200m long!

  Managatsuo is caught by a fishing method called "Komashi Amiryo".
  A 200m long net is stretched under the sea along the tide. One side of the net is divided into Y shapes, and both ends are fixed to the seabed with 1 ton of squid. It is a mechanism that fish gets into the bag net by riding the tide. Leave it for about 5 hours after netting.
  “It is important to identify the path of the fish,” says Kawahara.
  I am also using GPS now, but it seems that old people used to check the position of ships by looking at the appearance of mountains, and Mr. Kaji was impressed by the skill of fishermen. Once out of the port, it will take about 15 hours on the boat. Kawahara-san's words, "It is not always possible to catch it because nature is our opponent," once again made me realize the value of Managatsuo.

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  Netting is the moment of tension

  Fishing on this day is near Naoshima. I sometimes fish around Megijima and Ogijima. Approximately 5 hours after inserting the net, raise the net one and a half hours before the tide stops. First, raise the squid from the bottom of the sea to the ship, and wind the net with rollers. The appearance of making a loud noise is a masterpiece. Fishermen work smartly in team play. Finally, the bag net with fish slowly emerges from the sea. The silver-colored figure of Managatsuo can be seen.
  “The scales of the Managatsuo are very easy to peel off. The Managatsuo with its silvery scales can only be seen by fishermen,” said Kawahara, who smiles with the Managatsuo in his hand.

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  Thank you for the blessings of Setouchi

  Mr. Tanimoto, who is in charge of product manufacturing, taught me how to eat Managatsuo deliciously. “Managatsuo is best pickled in miso. We make freshly caught managao pickled in miso,” says Tanimoto.
  It seems that the miso is also particular about white miso from Kagawa prefecture. When I started to bake, the sweet and fragrant scent of white miso drifted. Kaji-san has a bite and is recommended to have miso pickles that have a good grain.
  "It's delicious! The white miso is soaked in the middle. The good thing about Managatsuo is that both the taste of white miso and the taste of Managatsuo stand out. It is food that you can eat the fish caught right in front of you It's good in terms of education."
  “Managatsuo is soft and delicious even when it's cold. I like Managatsuo the most of our child fish,” says Tanimoto. "We don't waste it because we receive the life of the fish, so we make only what we ordered."
  Mr. Kaji was also grateful for the blessings of Setouchi while enjoying the taste of Managatsuo.

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Past reports

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  The 21st Sanuki Denbu (Nasifugu)

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  Summer 2009

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  Fall 2006

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  The 32nd Sanuki Samon