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100年以上続く伝統漁 愛媛県の食文化を支える、八幡浜 昭和水産 海幸丸のトロール漁

宇和島 安岡蒲鉾 26,950 lượt xem 9 months ago
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On May 7th (Tuesday), we boarded Showa Suisan's Kaikomaru and photographed trawling fishing!

Showa Suisan
https://www.uwakai.com/


At Yasuoka Kamaboko, we use fish purchased from the Yawatahama Fish Market to make jakoten and kamaboko. We also use some fish caught by trawlers.
I wanted to know how the fish that are the raw materials for the jakoten and kamaboko that we make are caught, so I went along on a trawling trip.

🛥️ Voyage schedule
- Depart Yawatahama at 0:00 on Wednesday, May 8th
- Return to Yawatahama at 4:00 on Sunday, May 12th

🔍Video table of contents
00:00 About Yawatahama City
00:36 History of trawling
02:22 Departure
03:00 Fishing ground selection
03:20 Casting net
03:44 Operation
04:39 Meal
05:13 Fried fish
06:39 Sorting
07:40 Return to port
07:58 Unloading
08:27 Auction
08:45 Trawl fishing for the fisheries chief
09:12 About trawling


🔍 Operation flow
1. Depart - Depart for your destination. Adjust the time by counting backwards from the netting time.
2. Fishing ground selection - Fishing grounds are selected taking into account the landing status of fish species, weather, etc.
3. Casting the net - The fishing chief determines the point and casts the net.
4. Operation - Two boats pull the net, and the operation lasts about 2 to 3 hours.
5. Meals - The head chef serves dishes made with fresh seafood.
6. Hoisting the net - Hoisting the net and checking the catch.
7. Sorting - Sorting fish by type, size, and freshness.
8. Return to port - Return to home port.
9. Unloading - Quickly unload your catch.
10. Auction - Fish are auctioned at the fish market.

Trawl fishing in Yawatahama supports the local food culture and economy. Small fish are used to make jakoten and kamaboko, making use of resources without wasting anything. The paste product manufacturing industry in Ehime Prefecture is also developing based on the high catch.


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