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I haven't done it yet, but I've had this idea to start out the day by catching some (hopefully) big mackerel when making bait, fillet one then and there, and start it curing in salt/vinegar to make some fresh shime saba (cured mackerel sashimi). Should be just about ready by lunch time.
I actually brought a baggie full of salt and a bottle of rice vinegar last time I went out, but didn't end up trying it, even though I caught a solid mackerel (the only thing biting that day...)
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