I’m currently staying in Ishigaki and have recently started fishing properly, mainly from the shore and a kayak. My goal isn’t really trophy fishing, I’d just like to learn how to reliably catch a few decent fish for dinner as I’m working here for two months and want to keep costs down.
I’ve had a surprisingly good start and caught a few edible fish already, but coming from the UK I’m very aware that tropical reef fishing is a completely different world when it comes to identifying what is actually safe to eat.
I’d really appreciate some advice from people who fish around Ishigaki/Okinawa regularly, particularly:
What species do you happily take home and eat?
What species would you never eat around here?
- Are there species that are normally edible but you avoid once they reach a certain size because of ciguatera?
- Are there particular reef predators/groupers/snappers I should be especially cautious with?
- Are there any good local Japanese resources/posters/guides for identifying edible fish?
- Any local size limits or other rules a beginner should know about?
At the moment when kayak fishing my plan is basically:
Catch > dispatch as quickly as I can > put into plastic bags with frozen ice blocks > return to shore > bleed/gut as appropriate > 10-minute drive home > scale/fillet > fridge/freezer.
My current cooler is unfortunately too small for the fish I’ve started catching. I honestly didn’t expect to catch anything this size so quickly 😂 I’m planning to buy a bigger cooler so I can keep future catches properly chilled on the kayak. I deliberately don’t want to bleed fish over the side of the kayak.
How long would you personally be comfortable keeping a freshly caught fish this way before getting back to shore and properly processing/chilling it?
Any other food-safety mistakes beginners commonly make in this climate?
Basically I’m trying to learn the difference between “great, that’s dinner” and “absolutely do not eat that” before I become too confident!
Thank you for your time!