Higo Blog

We braved the arctic winds of Sumoto Port and hooked 5 of these vicious marine predators. With an equal mix of luck and skill, we ended up unscathed and with a first hand knowledge of how the mighty Gashira tastes as (badly mutilated) sashimi and deep fried in karaage batter. I bet it tastes like sculpin (which I've heard are quite delicious), and wonder if their dorsal spines have similar toxins as well. The remedy for treating sculpin envenomation, dousing the wound into water as hot as you can bear, sounds like something I'd rather not experience.

When you hold them by the bottom lip or agitate them sufficiently, they flare out their fins into a defensive posture exposing ridges of spines in their fins. I believe they do this to deter potential predation, and to appear bigger.

I was initially very reluctant to eat these fish because they remind me of puppy dogs with their gaping mouths and large eyes. They were delicious, but I think from now on I will catch and release. You would have to kill too many of them to make a decent meal.