Kanazawa’s most common style of fishing is dragnet, pulling many more kinds of seafood besides popular crab and shrimp. Here are some of the fish caught in Kanazawa’s dragnets.
This type of flounder is most commonly caught in Kanazawa and has noticeably red scales. Aka-garei is good steamed, deep-fried or simply grilled with salt. As it’s easily to prepare, it is often appears on household tables.
Hata-hata can be caught anywhere on along the Sea of Japan. The hata-hata caught offshore of Ishikawa are migrating in search of food. Hata-hata are delicious steamed, deep-fried or dried.
Noro-genge live in the deep sea at the depth of 200 meters. The body is gelatinous, and its plump texture is quite good in soup or steamed dish.
Season: December to March
Much smaller than the gasu-ebi with a shell soft enough to enjoy grilled or deep-fried. The most recommended way to enjoy it is Kaki-age, mixed vegetable tempura, or fresh Gunkan sushi roll.
Season: January to March
Hotaru-ika, another of Kanazawa’s dragnet catches, inhabit waters from the coast of Niigata Prefecture all the way to the west end of the Sea of Japan. It’s typically eaten boiled and topped with a miso vinaigrette.
Season: throughout the year
Locally known as “T-gai,” Ezoboramodoki is bigger than bai-gai with reddish color shell. The best way to appreciate its crunchy texture is as sashimi.