Whatcha Catch? (Sashimi)

Kazumi Nakajo, 63, of Ipswich caught two flounder Saturday afternoon at Fisherman's Pier.

Nakajo, originally from Japan, runs a sushi catering business but the fish he caught were bound for his own plate.

At mid-afternnon on the pier he had yet to decide whether he would saute the fish or make sashimi, serving it with soy sauce and wasabi.

To make sashimi, he skins the fish, removes the meat from the bones and cuts it into very thin slices.

He was fishing with sea worms. A flounder rig was tied to the end of his line.

Fellow fisherman Solomon Loum, originally from Senegal but now a Winthrop resident, had yet to catch a flounder this afternoon.

Loum, who works a s bus mechanic, leaves the bone in the fish and deep fries it. The bones become soft and edible, he said.