Dolphin fish dried in preparation for winter

Dolphin fish dried in preparation for winter

A fisherman putting dolphin fish fillets out to dry at Ginama in Kunigami on November 16.

November 18, 2012 Ryukyu Shimpo

At the Ginama Fishing Port in Kunigami, work has begun to sun-dry funuyu or dolphin fish, which are popular in winter. On November 16, curtains of fleshy dolphin fish were hung out in the early winter sunlight.

October to December is the season to catch dolphin fish, but fishermen say that so far this year is a lean year. After catching the fish, fishermen filet their catch into three pieces, rub salt into them, and put them out to dry in the sun for two days. Usually the sun-dried fish are all pre-sold, but when there is a particularly good catch they are also able to be purchased directly from the fishermen. Sixty-three year-old fisherman Yoshikazu Chinen, who was hanging the fillets out, said, “Traditionally, it is said that a lucky person catches a lot of these fish. We have not caught many this year, so we need to catch more.”

(English translation by T&CT, Megumi Chibana and Mark Ealey)

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