The Least Useful Guide to Fukuoka

              JPY800

Today’s choice at a fishermen’s market was a goldlined seabream. I think I mentioned before that it would be a gamble to choose a fish at this market as unlike fishmongers,  nobody would suggest recommendation of the day and how to eat it. You have to decide what fish is the best and how you will cook it very quickly because while you are thinking, somebody will get what you may need. You have to be decisive and creative. But if you come across what you like, shopping here is a real bargain since the price of the fish here is truly competitive.

Anyway, assuming that I could cook this huge fish in the same way as I cook other light-meat fishes. Sashimi, stew, baked fish, marinated fish, etc.  I bought this and get it cut into two pieces lengthways. The head were also cut into two pieces so that it would be cooked quicker than as a whole.

I have just had the sashimi for dinner this evening. The flesh was soft and not fishy at all. So I can say in a way it has a very sophisticated taste. But  to be honest I found it rather like eating tofu or something, not feeling I was having animal protein; too soft and with no distinctive flavour or taste. Maybe my poor sashimi-slicing skill has spoiled the flesh, or the fish was designed to be eaten cooked and seasoned. Or maybe I haven't become an experienced shopper who can make a spontaneous decision at this kind of shopping establishment.