Special sashimi cuisine "Kobu-jime"
I caught a 42cm flathead on Yo-zuri SS-minnow on March 28.
Normally, Darwin's flathead is not very rich taste to compare with flathead in the coldwater.
So I made a very special sashimi cuisine with a tastily eatable method.
March 28, 2015 42cm flathead
Land based, Darwin, NT, Australia
Sprinkle sea-salt on fish
Dried Kobu (Konbu) is a type off seaweed called kelp.
Wipe kobu with vinegar and put some sliced gingers on kobu
Place fish on kobu
Fish are sandwiched between pieces of kobu for few hours to transfer its flavor to the fish, which is called kobujime.
Kobujime is normally eaten at the high-class Japanese restaurant.
YO-ZURI SS-MINNOW
Colour: GREEN
Size: 70mm
Where: Shallow water 30cm-50cm
Water: Murky Incoming
Line: Sufix 832 15LB Braid
Leader: TRIUMPH SUPER SHOCK LEADER 30LB (Very nice for the shallows)
Knot: The Slim Beauty Knot
Reel: SHIMANO SUSTAIN 1000FG
Rod: ST.CROIX AVID/AVS66LF2 4-8LB 1/16-1/4oz. Fast action
Clip: FORCE TEN STAINLESS DUO LOCK SNAPS #2
Action: Steady retrieving
Please click on the " Fishing of Ranking" link.
Thank you very much.
